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Closeup view of a white serving spoon full of keto sausage and herb stuffing above a white casserole dish full of the remaining stuffing.

Keto Sausage and Herb Stuffing

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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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Holiday Recipes
Cuisine American
Servings 10
Calories 279 kcal

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

Calories: 279kcalCarbohydrates: 21gProtein: 19gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 644mgPotassium: 87mgFiber: 19gSugar: 1gVitamin A: 448IUVitamin C: 5mgCalcium: 24mgIron: 0.4mg
Keyword Thanksgiving, Christmas, Keto, Low-Carb, Side Dish
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