This Sausage and Herb Keto Stuffing Recipe is simple to make and loaded with flavor, with all the taste and texture of a traditional stuffing recipe. Seasoned low carb bread, cooked with Italian sausage, loads of fresh herbs, sautéed onion, celery, and garlic. It is the perfect side dish for your low carb Thanksgiving table. (low carb, keto, gluten free, dairy free, paleo, and Whole30)
Ingredients in Sausage and Herb Keto Stuffing
Ingredients Notes and Substitutions
How to Make Low Carb Stuffing
Step by Step Instructions
1: Preheat the oven to 350°F. Grease a 9 x 13 baking dish with butter. Place the croutons in a large mixing bowl.
2: In a large skillet, over medium heat, cook the sausage until it is browned and cooked all the way through.
3. Using a slotted spoon, transfer the sausage (retaining the drippings in the pan) to the bowl with the croutons.
4. To the sausage drippings, add the butter. Once the butter has melted, add the onion, celery, garlic, parsley, sage, rosemary, salt and pepper to the pan. Sauté until the onions and celery are tender, and the garlic is fragrant, about 8 to 10 minutes.
5: Transfer the cooked veggies, with all drippings, to a large bowl with the croutons and the sausage.
6: In a small mixing bowl, whisk together the chicken broth, and the egg.
7. Pour the mixture over top of the croutons, sausage and vegetables and toss to combine, making sure all the croutons are coated and all the liquid has been evenly absorbed.
8. Transfer the mixture to the prepared casserole dish and bake for 60 minutes, or until the top is golden brown and crispy and the center is hot. Garnish with reserved herbs before serving.
Recipe Tips and Variations
Frequently Asked Questions
To make keto croutons, start with my Keto Everything Bun recipe, and then
Traditionally stuffing is cooked inside the turkey, while dressing is prepared separately and baked in a casserole dish. However, the ingredients and methods are pretty much the same minus the actual baking and the names have become somewhat interchangeable.
Yes! Absolutely. Simply reduce the chicken stock by 1 cup and follow the same step by step directions, but instead of baking it in a casserole dish, stuff it into the turkey and let it cook as the turkey roasts.
What to Serve with Keto Stuffing
More Keto Thanksgiving Recipes
-
Herbed Butter Roasted Turkey
-
Low Carb Green Bean Casserole
-
Cauliflower Mash with Keto Gravy
-
Keto Pumpkin Pie – gluten free, sugar free
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Sausage and Herb Keto Stuffing
Total Time: 1 hour 30 minutes
Yield: 10 servings
Diet: Gluten Free
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Description
This Sausage and Herb Keto Stuffing Recipe is so close to the real deal, you won’t even know it is made with low carb croutons. Seasoned low carb bread, cooked with Italian sausage, loads of fresh herbs, sautéed onion, celery, and garlic. It is the perfect addition to your low carb Thanksgiving table. (low carb, keto, gluten free, paleo, and Whole30)
Ingredients
Units
- 8 cups unseasoned keto croutons (I use this brand) code Kyndra15 for 15% off (see ingredients notes above in blog post)
- 1 pound bulk sweet Italian sausage
- 1 stick salted butter (½ cup), extra for the baking dish
- 1 large onion, diced
- 4 ribs celery, diced
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh parsley, more for garnish
- 1 ½ tablespoons chopped fresh sage, more for garnish
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups chicken stock
- 1 large egg, whisked
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 baking dish with butter. Place the croutons in a large mixing bowl.
- In a large skillet, over medium heat, cook the sausage until it is browned and cooked all the way through. Using a slotted spoon, transfer the sausage (retaining the drippings in the pan) to the bowl with the croutons.
- To the sausage drippings, add the butter. Once the butter has melted, add the onion, celery, garlic, parsley, sage, rosemary, salt and pepper to the pan. Sauté until the onions and celery are tender, and the garlic is fragrant, about 8 to 10 minutes.
- Transfer the cooked veggies, with all drippings, to the mixing bowl with the croutons and the sausage.
- In a small mixing bowl, whisk together the chicken stock, and the egg.
- Pour the mixture over top of the croutons, sausage and vegetables and toss to combine, making sure all the croutons are coated and all the liquid has been evenly absorbed.
- Transfer the mixture to the prepared baking dish and bake for 60 minutes, or until the top is golden brown and crispy and the center is hot.
- Garnish with reserved herbs before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this Sausage and Herb Keto Stuffing in the oven.
- Make it vegetarian: To convert this sausage stuffing to a vegetarian keto stuffing recipe, simply omit the sausage and replace the chicken stock with vegetable stock. You will also want to reduce the chicken stock to 1 ¾ cups to 2 cups.
- Croutons: To make your own keto croutons for this recipe, you can use a double batch of my Keto Everything Buns to make homemade keto-friendly croutons.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Category: Side Dish Recipes
Method: Baking
Cuisine: American
Keywords: keto stuffing, keto dressing, low carb stuffing, low carb dressing, gluten free stuffing, gluten free dressing, how to make keto stuffing, keto croutons, keto bread recipes, keto holiday recipes, keto thanksgiving recipes , keto Christmas recipes
The post Sausage and Herb Keto Stuffing appeared first on Peace Love and Low Carb.
