A super flavorful sausage stuffing that proves once and for all that your Thanksgiving stuffing does not need bread to taste amazing!
I developed this sausage stuffing recipe out of sheer necessity.
I used to love my Thanksgiving bread stuffing. It’s delicious – in fact addictive, like so many wheat-based foods. When I found out that my carb metabolism has become impaired, I was saddened to realize that the bread stuffing had to go.
I scoured the Internet for alternatives and found that one can make low carb sausage stuffing. Combining several recipes and techniques, I created this delicious recipe.
Is sausage stuffing tasty?
Yes! It is very flavorful. It’s just as good as bread stuffing. But it’s good in a different way – it’s more satiating, and won’t give you a sugar high followed by a crush, so it’s not as addictive.
The most exciting part was when I discovered that my family members love this sausage stuffing just as much as I do! It’s so easy to make everyone happy when you cook high-carb stuff. When cooking healthier fare, it can be more challenging to come up with a crowd pleaser.
Happily, this tasty sausage stuffing IS a crowd pleaser. Even the Picky Eater loved it.
What kind of sausage do you put in stuffing?
I like to mix my own sausage, using ground pork and an array of spices. But to make things easier, you can absolutely use store-bought sausage (Whole foods has great Italian sausage). You can also use sausage seasoning instead of mixing your own spices into the ground pork.
What about leftovers?
Leftovers keep very well in the fridge for 3-4 days, and in fact, this sausage stuffing tastes better the next day. So you can make it in advance, then reheat on Thanksgiving day in a 350-degree oven.
More recipes you might enjoy
Another wonderful stuffing recipe is this keto and paleo cauliflower stuffing. And if you’re looking for more low carb and paleo Thanksgiving recipes, check out my collection of healthy Thanksgiving recipes.
Sausage Stuffing
INGREDIENTS
- Olive oil spray
Homemade pork sausage:
- 1 lb. lean ground pork
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Stuffing:
- 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 crimini mushrooms, chopped
- 1 teaspoon coarse kosher salt (not fine salt)
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
INSTRUCTIONS
- Preheat oven to 350 degrees F. Lightly spray a 9 X 13-inch baking dish with olive oil.
- In a medium bowl, mix together the sausage ingredients. Set aside.
- Heat the olive oil in a large skillet over medium-high heat, about 2 minutes.
- Add the onion, celery, bell pepper, mushrooms, salt and pepper. Cook, stirring often, until the vegetables are tender crisp, about 5 minutes.
- Add the minced garlic and the pork sausage to the skillet, and 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.
