Keto Friendly Sausage Stuffing
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Keto Friendly Sausage Stuffing

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With just a few minor substitutions you can enjoy keto friendly sausage stuffing at your holiday meal!

This is for sure a splurge but is keto friendly compared to traditional stuffing.

So I wouldn’t recommend eating this every day on the keto diet but why not live a little during the holidays, am I right?!

My family honestly didn’t even notice a difference between this and my traditional stuffing it’s so flipping good!

I have a hand injury so I took some help from the store and bought the chopped frozen onions, normally I would chop my own.

Onions are on the higher carb side but you can decide if you want to add one or two onions to your stuffing.

Ingredients for the stuffing

How to make keto friendly sausage stuffing

First either cut or tear a loaf of keto friendly or low carb bread and place in a large bowl.

I love the Brownberry brand of keto bread, I find it has the best taste and lowest in net carbs.

Keto bread pieces in a large bowl

Then set a skillet over medium heat and add a pound of ground country sausage and a tablespoon of dried sage.

Cook the sausage for about 7 to 8 minutes breaking it apart as it cooks.

Remove the sausage from the skillet and set aside, but leave in the sausage drippings.

Cooked sausage in a skillet

To the same skillet but this time over medium to medium low heat, add chopped onions and chopped celery.

Season with kosher salt, pepper, and more dried sage.

Let this cook for about 10 minutes stirring a few times.

Diced onions and celery in a skillet before cooking

Once the veggies are nice and soft we can combine the bread, sausage, and veggies in the bowl.

Prepping the vegetables bread and sausage for the stuffing

Also add dried thyme, a cup of chicken broth, and a tablespoon of chicken base mixed with hot water.

Chicken base and chicken stock

Once all that is in the large bowl with the bread gently mixed to cool off the veggies.

Adding the seasoning sausage and veggies to the bread bowl

Then add an egg and mix together with your hands very well.

Add more chicken broth if needed, I started with a cup of the broth from my 14 oz can and added a little more after mixing.

If you prefer larger chunks of bread you’ll want to gently mix, if you prefer a softer stuffing where everything is more incorporated just mix and squeeze a bit more.

Adding an egg to the stuffing mixture

Next place the stuffing in a greased casserole dish or cast iron skillet and cover with foil.

Into a 350 degree oven this goes for about 45 minutes to an hour.

Remove the foil during the last 10 to 15 minutes so the top gets nice and brown.

Keto friendly sausage stuffing before cooking

Keto friendly sausage stuffing is sure to be a hit and I’m sure no one will even realize how low carb it is compared to traditional stuffing!

Keto Friendly Sausage Stuffing
Keto Friendly Sausage Stuffing
Keto Friendly Sausage Stuffing

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Keto Friendly Sausage Stuffing

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Keto Friendly Sausage Stuffing

Keto Friendly Sausage Stuffing is a great recipe for a Thanksgiving or holiday side dish that is low carb and fits in the keto diet!

Course Side Dish
Cuisine American
Keyword Dressing, Keto, Keto Friendly, Low Carb, Sausage, Stuffing, Thanksgiving
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 266 kcal
Author Cheri Renee

Ingredients

  • 1 loaf keto or low carb bread
  • 1 pound ground country sausage
  • 2 tablespoons dried sage
  • 4 tablespoons butter
  • 1 to 2 onions (more or less depending on how many carbs you want to include) diced
  • 4 to 5 stalks celery diced
  • kosher salt, pepper
  • 1/2 tablespoon dried thyme
  • 1 tablespoon chicken base mixed with 1/3 cup of hot water
  • 1 14 oz can chicken broth
  • 1 egg

Instructions

  1. Cut the bread into cubes or tear into smaller pieces, set them in a large bowl.

  2. Set a large skillet over medium heat and add the sausage and 1 tablespoon of the dried sage. Cook 7 to 8 minutes, breaking the sausage apart as it cooks. Remove the sausage but keep the drippings in the skillet.

  3. Add the butter, the diced onions and celery, the remaining 1 tablespoon of dried sage, kosher salt, and pepper to the same skillet over medium to medium low heat. Cook about 10 minutes, stirring a few times.

  4. To the bowl with the bread add the cooked sausage, onion and celery mixture, thyme, chicken base and water mixture, and 1 cup of the chicken broth. Stir and then add the egg.

  5. Mix this together with your hands. If you prefer a stuffing where the bread stays in pieces, gently mix and fold. If you prefer a stuffing where the bread is softer, mix and squeeze together a bit more. Add more of the chicken broth if needed, you may not use the entire can.

  6. Put the stuffing into a greased casserole dish or cast iron skillet and cover with foil. Place in a 350 degree oven for 45 minutes to an hour. Remove the foil during the last 10 to 15 minutes of cooking.

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