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 keto stuffing 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 bread stuffing 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 ingredients you’ll need to make sausage stuffing
The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
For the homemade pork sausage:
Ground pork: I use lean ground pork – 85% lean and 15% fat.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder, onion powder, rosemary, thyme, sage, paprika, and cayenne. Make sure your spices are fresh – a stale spice can easily ruin a dish.
For the stuffing:
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.
Vegetables: Chopped onion, celery, bell pepper, mushrooms, and minced garlic.
More kosher salt and black pepper: I prefer using freshly ground black pepper.
How to make sausage stuffing
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by mixing together the sausage ingredients. Set aside.
In a large skillet, cook the vegetables with salt and pepper in some olive oil.
Add the minced garlic and the pork sausage, and cook until the meat is no longer raw.
Transfer the skillet contents, undrained, to a greased baking dish. Bake for about 30 minutes at 350°F.
Is it tasty?
Yes! This sausage stuffing is very flavorful. I think it’s just as good as bread 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.
What kind of sausage to use?
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, in an airtight container. 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 that 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 Thanksgiving recipes.
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Sausage Stuffing
INGREDIENTS
- Olive oil spray
Homemade pork sausage:
- 1 lb. lean ground pork
- 1 teaspoon Diamond Crystal 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 Diamond Crystal 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.