Spicy Sausage and Cheddar Stuffing – Low Carb and Gluten-Free

This Spicy Sausage and Cheddar Stuffing is the perfect low carb side dish for your Thanksgiving table.

Low Carb Stuffing Recipe

I asked my Facebook followers a few weeks ago what Thanksgiving dish they missed most on their low carb and/or gluten-free diet.  There were a variety of answers, from pecan pie to candied yams.  But the overwhelming majority said stuffing, that delectable, moist, bread-filled side dish that soaks up gravy so nicely.  I totally get that.  My first year on low carb, I came up with an okay stuffing that used a reduced-carb wheat flour (obviously not gluten-free).  My second year, I think I just skipped the stuffing altogether and its absence was sorely felt.  But last year, I came up with a truly low carb, gluten-free stuffing that instantly became a family favourite.  I daresay my kids would rather eat that than the turkey!  So it was very hard not to blurt it out to my readers and Facebook fans right then and there.

Low Carb Gluten-Free Sausage Stuffing

I could hardly wait to reveal this recipe.  It’s everything you want in a stuffing: the bread is soft and soaks up all the other flavours, but the top has crispy bits from baking in the oven.  The whole recipe is based on my Cheesy Skillet Bread, which is perhaps one of my best savoury creations of all time.  Not exaggerating.  That stuff is heavenly…soft and tender in the middle, crispy around the edges.  And it dries out so perfectly in the oven, allowing it to soak up the eggs and broth and all the delicious stuffing-y goodness.  My family loves this stuffing recipe so much that even though it will only be the 5 of us for Thanksgiving dinner, I plan on making a double batch!

Enjoy, and have a wonderful low carb, gluten-free Thanksgiving!

Spicy Sausage and Cheddar Stuffing 4

Spicy Sausage and Cheddar Stuffing – Low Carb and Gluten-Free #freshfestive

Yield: 16 servings

Look no further, this is the ultimate low carb, gluten-free stuffing recipe. A perfect Thanksgiving side dish.

Ingredients

  • 1 recipe Cheesy Skillet Bread
  • 1 pound spicy Italian sausage
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 2 large eggs
  • 1/4 cup heavy cream

Instructions

  1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
  2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
  3. Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
  4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.
  5. Preheat oven to 350F and butter a large 13x9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
  6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.

Notes

Serves 16. Each serving has 334 Calories; 30g Fat (79.0% calories from fat); 13g Protein; 5g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 529mg Sodium. Total NET CARBS = 2 g.

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Comments

  1. Love it – a low carb stuffing! I think stuffing is most everyone’s favorite part of Thanksgiving.

  2. Carolyn, you are a low-carb wizard! I could serve this to the most devoted of carb lovers, and I know they’d gobble it up.

  3. This stuffing really looks amazing, Carolyn! Delicious and tempting pictures!

  4. What a great gluten free and low carb option! Stuffing is my favorite part of the dinner.

  5. I love stuffing! Can’t wait to try it. Are all the recipes in the holiday ezine low carb?

    • No, the rest are regular recipes. Some of them could easily be made over, though and the tips and other editorial content is great stuff.

  6. Your cheesy skillet bread is a standby for me (delicious) and you did mention stuffing there. I tried stuffing chickens (just dried it out) and it was good (I added a bit of lemon juice) but this stuffing looks sensational. A meal on its own! Thanks.

  7. Can this stuffing be used to stuff the inside of a turkey, or will it overcook it?

    • I think it would work just fine, actually. I no longer stuff a turkey because it takes much longer to cook that way. Just make sure you get the stuffing cooked through (I might even use a instant-read thermometer and check that it reaches the same temp as the turkey does, to make sure it doesn’t harbor any bacteria).

      • I tried it, and the top layer of the stuffing was actually quite burnt. I scraped it off, and the rest inside of the turkey was just fine and yummy. Definitely done, very good.

        • Oh dear, sorry about that. Since I haven’t used it in a turkey, I wasn’t sure how it would do. Glad the rest was good…maybe next time, cover the exposed portion with foil. Thanks for reporting back!

  8. Thoughts on using regular sausage?

  9. Kim Zimmer says:

    I was so excited to find this and to surprise my friends tomorrow who are low carb every other day except on Thanksgiving, when they just give in. I can’t wait to tell them that they are actually eating a low carb stuffing that still has all of the same qualities as using bread! And, amazingly it also has Italian sausage, which is a family favorite stuffing ingredient and one that I was not willing to compromise on. Well, I just made the bread and YUM! I did not have Flax seeds but I did have milled Chia Seeds, very similar consistency to the flax, and they worked great. It was very difficult to cut it up and put it back in the oven because I just wanted to keep eating it. I am so excited to finish out the recipe. The bread is back in the oven drying out right now. Thanks Carolyn!

  10. Love this gf variation on stuffing, and I am all for a bit of spice! Happy Thanksgiving!

  11. Thanks for another yummy recipe Carolyn! I added fresh cranberries and baked the stuffing in muffin pans so everybody got some crunchy top. It was a huge hit!

  12. Hi! I made this for TG this year and it tastes great but I think I put in too much sausage. What should be the sausage to bread ratio? Recipe calls for a pound of sausage and I actually did only half a pound b/c that sounded like too much before I cooked it and it still tasted quite sausagey…Please advise!

  13. Carolyn, I just have to thank you so much for this recipe. This was my first Thanksgiving after learning that I’m allergic to wheat and also being on a ketogenic diet. I knew immediately after making the skillet bread that this recipe was going to be a winner. Absolutely delicious! My only change was adding some chopped chipotle peppers (approx. 5) to give it some extra kick. Again, thank you! This was my favorite side dish yesterday.

  14. Wondering what would happen if you eliminated the egg?

  15. Thank you so much for this recipe – my whole extended family has been having success losing weight with a low carb diet, but we were all worried about missing stuffing on Thanksgiving. This recipe was absolutely delicious – looked and tasted great, and nobody would have ever known it was low carb. Thanks for sharing your recipes with us!

  16. would it work you think to o it the cheese on top and use turkey Italian sausage? Thank you so much for the recipe.

  17. Hi, Carolyn. I’ve been trying a few low carb Thanksgiving recipes to make so that I don’t fall off my low carb lifestyle when I’m tempted by all my favorites Thanksgiving day. I made this stuffing earlier this week and was very impressed. I live in Tennessee and we call it dressing here and usually make it with turkey or chicken. I loved it with the sausage and because I don’t like Italian sausage, I just used regular sausage. Also, I failed to read through the recipe instructions and so didn’t make the bread beforehand for bread crumbs. I just used the bread after cooling 30 mins or so. The “dressing” came out a little dry for my taste because I like a more wet dressing so I added an extra cup of chicken broth and it was absolutely perfect! I will definitely be making this to take for my family’s Thanksgiving meal. Thank you, Carolyn, for all your yummy recipes!

  18. Would like to try this for thanksgiving this year but I’ve gone dairy free. Any subs for the heavy cream that you think would work well?

  19. I’m not a fan of sausage, do you think I could make this and omit the sausage and it be okay? I really need a low carb side to take to my aunts so I can eat something with my turkey. :)

    • Yes, it will still be REALLY good. It’s the bread that makes it!

      • Thought I would step back in here and let you know that I made it and it turned out pretty good. It was a little dry cause I didn’t put the sausage in and so I think maybe I should have put in a bit more chicken stock since it didn’t have the juices it would probably have gotten from the sausage..but over all my dad liked it and I thought it was pretty good! :)

  20. I was a vegetarian for 10+ years and this will be my very first non-veggie, keto/lchf Thanksgiving and I cannot wait to make this stuffing! The recipe says it serves 16 — if this tastes as amazing as it looks, I’ll be dealing with big eaters. Do you recommend making 1.5 recipes or is the original plenty for a big group?

  21. Hi Carolyn- I am planning on making this for tomorrow (can’t wait to try it!). My question is do you think it can be made in advance? I’d like to make it tonight if possible and then reheat once I get to my grandmothers. We’ll be travelling in the morning and I won’t have a lot of time once we get there. Do you think this would be ok? Also, I was wondering what was the purpose of the cream? and would it be ok to just use addtional chicken broth? It’s got so many rich ingredients already was confused about the cream. Thank you!!

  22. One of my biggest challenges over the years has been to avoid stuffing at Thanksgiving. Some years go better than others, but this year I found this recipe. I just finished cooking it, tried some, and am so happy to have something so good to bring to my family’s Thanksgiving. I always hope to convert a few of my diabetic relatives to a lower carb diet, and I think this stuffing may help me do it this year. Thanks Carolyn!

  23. I am new to low carb, & when I told my husband I found a recipe for LC stuffing, he put on his best stiff-upper-lip, trying to be supportive face. When I told him the name of this stuffing, he broke out in a wide grin. I made the bread a day ahead, and we both had to force ourselves out of the kitchen so we would have some bread left for the actual stuffing. When it was in the oven today, he kept saying his mouth was just watering for that stuffing (not the turkey!). It was sensational. Thank you so much. I can’t wait to bring the bread to this year’s Christmas party for the relative with Celiac’s who can hardly tolerate giving up bread. She’ll be in heaven. Your site is just great.

  24. Carolyn,

    We made note of many things for which we’re thankful yesterday…and your recipes were on our list! I’m trying to run the numbers in my mind, and recipes directly from your site made up about 50% of our Thanksgiving dinner this year. And this stuffing was the cherry on top! I’ve been burned by some low-carb recipes that look good in the photos, yet fall far short of the taste of their high-carb counterparts (none from your site!)…this stuffing is actually BETTER than the high-carb version! It is fantastic, and will be a Thanksgiving & Christmas dinner staple for years to come.

    BTW, welcome to the West Coast! We’re glad to have you!

  25. Ok, Oh my gosh. This is the absolute best stuffing I have EVER made. It did NOT matter that I didn’t prep the bread ahead of time, although that would have made it even better. Thank you for a perfect stuffing recipe!!!!!!! P.S. I used both fresh and dried sage and thyme in mine because that’s what my mother used. I also added leeks to the onion and celery since I had some in my fridge that I need to do something with. And I only used about 1 cup of sausage because i preferred it to be mostly about the bread cubes and vegetables.

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