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