This very flavorful keto stuffing with sausage proves once and for all that your Thanksgiving meal does not need bread to taste amazing!
I developed this recipe out of sheer necessity. I used to LOVE my Thanksgiving bread stuffing. It's delicious! When I transitioned to a low-carb diet, I was saddened to realize that the traditional recipe had to go.
I scoured the Internet for alternatives and found that one can absolutely make low carb and keto stuffing. Combining several recipes and techniques, I created this delicious recipe. The idea is to replace the bulk traditionally offered by bread with tasty vegetables, yet keeping the traditional flavor profile by using seasonings such as sage and thyme. Cauliflower stuffing is another good option, although this one is heartier.
The ingredients you'll need
You'll only need a few simple ingredients to make keto stuffing. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil: This is my favorite oil to cook with. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another tasty option.
Vegetables: I use chopped onions, celery, bell pepper, mushrooms, and minced fresh garlic.
Seasonings: Kosher salt and black pepper, ground thyme, and ground sage. It's important to make sure that those spices are fresh.
Pork sausage: Try to use high-quality sausage meat with no added sugar, such as the one sold by Whole Foods under their 365 brand. Another alternative is to mix your own sausage with ground pork and lots of spices - here's a recipe for homemade sausage that will give you an idea of what spices to use.
How to make keto stuffing with sausage
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Your very first step is to prep the vegetables - wash, peel, and chop. Then cook them in olive oil in a large, deep skillet.
Next, you add the minced garlic, the spices, and the pork sausage, and cook until the meat is no longer raw. Be sure to break up the sausage meat as you cook it.
Your final step is to transfer the skillet contents, undrained, to a greased baking dish. Bake the stuffing until golden, about 30 minutes at 350°F.
Is it tasty?
Yes! This keto stuffing is very flavorful. I think it's just as good as traditional stuffing. But it's good in a different way - it's more flavorful, and I think it's also more satiating.
The most exciting part was when I discovered that my family members love this recipe just as much as I do!
It's so easy to make everyone happy when you cook high-carb stuff. When cooking keto recipes, it can be more challenging to come up with a crowd-pleaser. Happily, this tasty dish IS a crowd-pleaser. Even the Picky Eater loves it.
Variations and substitutions
Here are a few ideas for making variations on the basic recipe:
- As mentioned above, you can either use pre-packaged sausage meat, or make your own. You don't have to use pork - beef, chicken, or even turkey sausage meat all work.
- I like Cremini mushrooms, but white mushrooms work too, as do portobello mushrooms.
- You can use any color of bell pepper. Red adds a nice splash of color to the dish.
- You can make it a bit spicy by adding a pinch of cayenne when you add the other spices. A pinch of cumin is not a traditional stuffing seasoning, but it's very good!
What about leftovers?
Leftovers keep well in the fridge for 3-4 days in an airtight container. In fact, this keto stuffing tastes better the next day. So you can make it in advance, then reheat on Thanksgiving Day in a 350-degree oven.
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- 2 tablespoons olive oil
- 1 medium onion chopped (6 oz)
- 1 cup celery chopped (4 oz)
- 1 red bell pepper chopped (4 oz)
- 8 oz Cremini mushrooms chopped
- 1 teaspoon Diamond Crystal kosher salt (less if using fine salt)
- ¼ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- 1 lb. pork sausage
- Preheat your oven to 350 degrees F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes.
- Add the onion, celery, bell pepper, mushrooms, kosher salt, and black pepper. Cook, stirring often, until the vegetables are tender-crisp, about 5 minutes.
- Add the minced garlic, thyme, sage, and pork sausage to the skillet. Cook, stirring and breaking up the meat as you cook, until the meat is no longer pink, about 5 more minutes.
- Transfer the skillet contents, undrained, to the prepared baking dish. Bake, uncovered, until browned, about 30 minutes.