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!

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