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A family favorite for the holidays, this Keto Sausage and Herb Stuffing is easy to make yet full of that traditional holiday flavor you crave. Keto bread cubes, cooked with Italian sausage, loads of fresh herbs, sautéed onion, celery, and garlic. It is the perfect side dish for your low-carb Thanksgiving or Christmas table.
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🍞✨ Keto Sausage and Herb Stuffing - A Low-Carb Twist on a Family Favorite! 🌿🦃
👩🍳 Recipe Highlights:
- Keto-friendly bread cubes
- Savory sausage for added heartiness
- A symphony of fresh herbs for that classic flavor
- Perfect for both low-carb enthusiasts and stuffing connoisseurs!
Stuffing has always held the crown as my absolute favorite holiday side dish. I mean, who can resist a plate of turkey smothered in gravy with a generous serving of stuffing on the side?
But, oh, the dilemma! When I embarked on my low-carb journey, the thought of giving up my beloved stuffing was almost too much to bear. Especially considering my family's undying love for it. They couldn't do without my stuffing, and neither could I.
Cue the applause for me, the good wife and mom who continued making the stuffing for her family, even though she couldn't partake in the feast.
Fast forward a couple of years, and hallelujah for the evolution of keto bread! Whether you choose to whip up your batch with a homemade keto bread recipe (oven-baked or bread machine version) or opt for a convenient store-bought version (shoutout to my favorite pick), the return of stuffing to the low-carb menu is a joyous occasion.
This recipe is a heartfelt adaptation of my grandfather's stuffing masterpiece. The only tweak? Instead of boxed bread cubes, we toast our keto bread cubes to perfection. And, to make it an extra hearty delight for the hubby, I threw in some sausage. He firmly believes that every dish is better with a touch of meat!
The result? A sensational new holiday favorite that fooled everyone at the table. They couldn't believe it wasn't made with regular bread!
Feel free to skip the sausage if you're a purist when it comes to stuffing. However, I implore you to give this version a whirl this holiday season. It might just become your new festive tradition!
🍽️ Let the festivities begin! Have a memorable holiday feast with our Keto Sausage and Herb Stuffing. Your taste buds will thank you!
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🥘Keto Sausage and Herb Stuffing Ingredients
These are the ingredients necessary to make Keto Sausage and Herb Stuffing.
- Keto Bread - I use my homemade keto bread for this but in a pinch, I will use this store-bought.
- Keto Italian Sausage - I use this homemade Italian sausage because it does not contain any high fructose corn syrup or other hidden ingredients that can add carbs.
- Fresh Herbs - fresh herbs are the only way to go with this as dried herbs don't provide the same amount of flavor.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Sausage and Herb Stuffing Instructions
This is a basic breakdown of the steps involved in making Keto Sausage and Herb Stuffing. You will find the full directions in the recipe card at the bottom of the post.
Melt the butter in a large skillet and add celery, onions, and some salt and pepper. Cook till the onions are translucent, stirring occasionally. Then add the garlic and cook for an additional 1 to 2 minutes.
In a very large bowl, combine the bread cubes with the sauteed onion mixture. Return the skillet to the stove and cook the Italian sausage over medium-high heat, breaking it up with a ground meat chopper or a wooden spoon.
Add the cooked sausage and drippings to the bread cube mixture. Stir the fresh rosemary, sage, thyme, parsley, salt, and pepper into the stuffing.
Add the bone broth until the bread cubes are damp, but not soaking wet. Taste and add more salt and pepper if needed.
Helpful Hint: 💡: For the best texture, make sure your keto bread cubes are completely cooled before combining them with the sautéed onions and sausage mixture. This helps the stuffing achieve the ideal balance of moisture without becoming too soggy.
Substitutions
- Keto Bread - instead of my homemade keto bread you can use this keto white bread, or give this keto-seeded bread a try.
- Italian Sausage - my homemade Italian sausage does not contain any high fructose corn syrup or additives. If you opt for a store-bought sausage please make sure it does not contain any hidden carbs.
- Fresh Herbs - I always use fresh herbs as they impart the most flavor. If fresh are not available to you try using dry herbs in a 1 tsp dry to 1 tbs fresh ratio. Make sure to crush the herbs in the palm of your hand before using.
📖Variations
- Vegetarian Option - Skip the sausage and opt for a meatless alternative. You can enhance the umami flavor by adding sautéed mushrooms or roasted vegetables.
- Spicy Kick - For those who enjoy some heat, add diced jalapeños or a pinch of red pepper flakes to the sautéed onion mixture.
- Cheesy Twist - Fold in shredded keto-friendly cheese before baking for a gooey, cheesy element. Parmesan or cheddar works well in this stuffing.
🍽Equipment
This is the equipment you will need to make Keto Sausage and Herb Stuffing.
- Baking sheet
- 9 x 13 baking dish
- Measuring cups and spoons set
- Large cast iron skillet
- Large Mixing Bowl
- Wooden Spoon
Storage
Refrigeration:
- Allow the stuffing to cool to room temperature after baking.
- Cover the casserole dish with plastic wrap or transfer the stuffing to an airtight container.
- Refrigerate within 2 hours of cooking.
Reheating:
- When reheating individual servings, use a microwave-safe dish. Microwave until heated through, stirring occasionally.
- For reheating the entire casserole, place it in a preheated oven at 350°F (175°C) until thoroughly warmed. You may need to add a bit of extra bone broth to moisten if it has dried out.
Storage Duration:
- Consume the refrigerated leftover stuffing within 3 to 4 days for optimal freshness.
Freezing:
- If you plan to freeze the stuffing, do so before baking. Assemble the dish up to the point of baking.
- Wrap the casserole dish tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 1-2 months.
Thawing and Baking Frozen Stuffing:
- Thaw the frozen stuffing in the refrigerator overnight.
- Once thawed, follow the original baking instructions, ensuring the stuffing reaches a safe internal temperature.
Note: While freezing can alter the texture slightly, this method allows you to enjoy homemade keto stuffing even when you're short on time.
💭Top tip
You can customize the flavor profile by experimenting with different keto bread varieties. Whether you opt for my homemade keto bread, the storebought bread I suggested, an almond flour-based bread, or a seed-based version, the choice of bread can add unique nuances to your stuffing. Consider trying a couple of options to discover your favorite combination!
FAQ about Keto Sausage and Herb Stuffing
Yes, you can! Prepare the stuffing up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, follow the baking instructions. You may need to add a bit of extra broth if the bread has absorbed more moisture.
Achieving the perfect texture is key. When adding the bone broth, do it gradually and mix well. The stuffing should be damp but not soaking wet.
For individual servings, use a microwave-safe dish and add a splash of bone broth before reheating. For the entire casserole, bake in a preheated oven at 350°F (175°C) until heated through, and consider adding a bit more broth if needed.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Green Bean Casserole
- Roasted Garlic Mashed Cauliflower
- Brussels Sprouts Gratin
- Cauliflower Mac and Cheese
- Sugar-Free Cranberry Sauce
- Perfect Keto Gravy
Pairing
These are my favorite dishes to serve with Keto Sausage and Herb Stuffing:
- Pork Crown Roast
- Perfect Roast Turkey
- Rib Roast with Garlic Herb Butter
- Keto Cranberry Beef Tenderloin
- Snapper with Garlic & Dill Butter Sauce
- Keto Roast Duck
Keto Sausage and Herb Stuffing
Equipment
Ingredients
- 16 slices keto bread homemade or store-bought, cut or torn into cubes (about 10 cups)
- olive oil
- pink salt
- fresh cracked black pepper
- 6 tbsp butter
- 4 stalks celery chopped
- 1 large onion Chopped
- 4 cloves garlic minced
- 1 lb keto Italian sausage
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1/4 cup fresh chopped parsley
- 3 to 4 cups chicken bone broth
Instructions
- Preheat the oven to 250 degrees F.
- Spread the bread cubes out onto a large baking sheet.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Bake until the bread is lightly toasted and thoroughly dried out, about 1 to 1 1/2 hours, depending on the density of the bread and oven.
- Cool completely.*See notes
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 casserole dish with one tablespoon of butter.
- Melt 5 tablespoons of butter in a large skillet over medium heat.
- To the melted butter, add celery, onions, and some salt and pepper. Cook till the onions are translucent, 5 to 7 minutes, stirring occasionally.
- Add the garlic and cook for an additional 1 to 2 minutes.
- In a very large bowl, combine the bread cubes with the sauteed onion mixture.
- Return the skillet to the stove and cook the Italian sausage over medium-high heat, breaking it up with a ground meat chopper or a wooden spoon. Continue to cook until no pink remains, 7 to 10 minutes.
- Add the cooked sausage and drippings to the bread cube mixture.
- Stir the fresh rosemary, sage, thyme, parsley, salt, and pepper into the stuffing.
- Add the bone broth until the bread cubes are damp, but not soaking wet.
- Taste and add more salt and pepper if needed.
- Fill the casserole dish.
- Bake for 30 to 35 minutes, or until the top is golden brown and crispy
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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