This delicious Keto Stuffing is going to be the star of your Thanksgiving table! Made with low carb skillet bread and plenty of sausage, it has all the traditional holiday flavor you crave. With only 2.8g net carbs!
It’s about time I finally gave this popular keto stuffing an update! I didn’t actually change anything, as it has always been one of my most popular holiday recipes. You just don’t mess with a recipe when readers all over the world love it! So I simply made it again, shot a video, and took some pretty new pictures.
This is my family’s favorite Keto Thanksgiving Recipe. Even my picky teens request it year after year. And I’ve had many happy guests enjoy it too.
I would even go so far as to say that this may just be the best keto stuffing recipe out there. Paired with some roast turkey, some sugar-free cranberry sauce, and a little keto gravy, and you’re in healthy holiday heaven!
Why you must try this recipe
When you ask someone what Thanksgiving dish they miss most on their low carb diet, the overwhelming majority say stuffing. And can you blame them? That delectably moist, savory bread pudding that soaks up the turkey juices and gravy so well.
I developed this keto stuffing recipe way back in 2013, because I really missed it too. And it became an instant hit with my family and my readers. You need to use keto bread, but the process is very much the same as traditional stuffing.
The end result is virtually indistinguishable from the high carb stuff. The bread is soft and soaks up all the other flavors, but the top has crispy bits from baking in the oven.
And this stuffing recipe is gluten-free, grain-free, and has only 2.8g net carbs per serving. Happy holidays to you!
Reader Reviews
“Stuffing is one of my Thanksgiving “must-haves.” I made this recipe and was so pleased with it! In fact, if someone else had served it to me, I don’t think it would have crossed my mind that it wasn’t really bread stuffing. Great flavor and texture!” — Becky
“I have made this for Thanksgiving for the last 3 years and get rave reviews each time. I love stuffing, but not all the carbohydrates from the traditional recipe using white bread or cornbread. This is the only keto stuffing I have made, and I honestly don’t know why I would ever want to look for another recipe. This stuffing is simply the best and it’s one of the recipes that I have handed out repeatedly to my keto and gluten-free friends & family.” — Nancy
“I was looking for a stuffing recipe. I didn’t want use my Keto hot dog buns but it was my plan until I saw the cheesy bread recipe for stuffing. I decided to give it a try. I didn’t have flax seeds so I went ahead without it. OMG It is great. I will make this again many times. I am ordering flax seed right now. Love your recipes!” — Dinah
Ingredients you need
- Keto bread: Start with some really good keto bread. The I usually make this with my keto cheese bread, but you can use other recipes. You can also use store-bought bread, if you choose. Use my coconut flour bread if you need to be nut-free.
- Italian sausage: Use bulk sausage and try to find one that doesn’t have too many additives. Be sure to check if it has added sugar! We love this keto stuffing with hot Italians sausage, but mild or breakfast sausage works well too.
- Celery: This is a must for stuffing for classic flavor and crunch.
- Onion: A little onion helps give it great flavor as well.
- Garlic: I recommend fresh garlic where possible. You can replace it with a half teaspoon of garlic powder.
- Heavy cream: This adds moisture to the stuffing. You can keep it dairy free and use more broth instead.
- Pantry staples: Fresh herbs, eggs, chicken broth, salt, and pepper.
Step-by-step directions
1. Prep the bread: A day or two in advance, make the skillet bread and cube into ½ inch pieces. Preheat the oven to 200ºF. Spread the 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.
2. Cook the sausage: Heat a large skillet over medium heat and add the sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
3. Sauté the veggies: Using a slotted spoon, transfer the sausage to a large bowl. Add the celery, onion, garlic, sage, salt, and pepper to the skillet and sauté until tender, about 5 minutes. Add to the bowl.
4. Toss together: Add the cubed bread to the sausage mixture. Toss to combine well.
5. Add the liquids: In a medium bowl, whisk together the eggs, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in a buttered 9×13 inch glass or ceramic baking dish.
6. Bake: Bake at 350ºF for 35 minutes, uncovered, until top is crusty and browned.
Expert tips
Let the bread dry out properly, so it can absorb the eggs, cream, and broth a little better. It will hold together better as well.
Bake uncovered so that the top gets a bit crispy while the middle stays soft and tender. Like any good Thanksgiving stuffing.
Looking to get a jump on your holiday cooking? You can make this keto stuffing days or even weeks in advance. Simply prep and bake the stuffing in whatever dish you plan to serve it in. Then let it cool and wrap it up tightly with foil or plastic wrap. Thaw completely on Thanksgiving Day and bake in the oven for 20 minutes to warm up.
You can also save precious space in your oven and use your slow cooker. One of my readers tested this out. She cooked it on high for about 30 minutes, then let it sit on warm for several hours.
Frequently Asked Questions
If you’re on a keto diet, you should avoid eating classic bread stuffing. It can have 20 grams of carbs per serving. But this keto stuffing recipe uses low carb bread, so you can make it part of your holiday traditions.
This stuffing is good in the freezer for several weeks. Wrap it tightly with foil or plastic wrap to avoid freezer burn. Then thaw it at room temperature and then place it in a low temp oven until warmed through.
This sausage keto stuffing recipe has 6g of carbs and 3.2g of fiber per serving. That comes to 2.8g net carbs per half cup serving.
More bread options for keto stuffing
Keto Stuffing Recipe
Ingredients
- 1 recipe Cheesy Skillet Bread
- 12 ounces (340.2 g) spicy Italian sausage
- 1 cup (101 g) diced celery
- 1/2 cup (80 g) diced onion
- 2 garlic cloves, minced
- 1 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (118.29 ml) low sodium chicken broth
- 2 large eggs
- 1/4 cup (59.15 ml) heavy cream
Instructions
- A day or two in advance, make the skillet bread and cube into ½ inch pieces. Preheat the oven to 200ºF. Spread the 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.
- Preheat the oven to 350ºF and butter a 9×13 glass or ceramic baking dish.
- Heat a large skillet over medium heat and add the sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
- Using a slotted spoon, transfer the sausage to a large bowl. Add the celery, onion, garlic, sage, salt, and pepper to the skillet and sauté until tender, about 5 minutes. Add to the bowl. Add the cubed bread to the sausage mixture. Toss to combine well.
- In a medium bowl, whisk together the eggs, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.
- Bake for 35 minutes, uncovered, until the top is crusty and browned
Video
Notes
Nutrition
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Would you mind to share how deep in a 9×13 pan this stuffing is once it’s finished? Thanks!
I did not measure how deep it is… normal depth? 2 inches or so?
sounds so good- can’t wait to make this stuffing !! how many cups of bread cubes should I use? approx? I will be buying a keto white bread at the grocery store ( oroweat makes one as does carbmaster) . Thank you! love all your recipes and insight after 2 yrs on Keto, I need variety😁
You probably need 4 to 6 cups.
Aloha!
I just want to give you a heads up. If you’re like me I’m not keto just for weight loss, I’m on keto for health. It seems like each year I learn a little more about nutrition, so I wanted to share this. Please consider making your own keto bread or buying one that is not a wheat base. All commercial wheat is raised with glyphosphate not only while it’s growing but after it’s cut it is sprayed with glyphosphate to hasten the drying process! And for sure if you can eliminate seed oils as well you’re going to make great progress with your health! Cheers! MAHA! (MAKE AMERICA HEALTHY AGAIN!)
My stuffing is so dry. I made the cheese bread and followed the recipe. I’m serving it tomorrow. Can I add more cream and reheat? Would it be best in the oven or microwave o reheat? Thanks
Yes absolutely!
Hello and Happy Thanksgiving. I was wondering if I use regular keto bread how many slices would I need for this recipe?
I don’t know what kind of “regular keto bread” you are referring to…
I was wondering.. would this be flavorful enough if I skipped the sausage? We didn’t normally have sausage in our filling before going low carb.
It should be but I might add a little more of the other flavorings.
what about adding some chopped walnuts or almonds?
Feel free!
Can the stuffing be cooked in a turkey?
yes, as long as you make ABSOLUTELY certain it gets up to temperature to kill any bacteria.
I made this for Easter and it turned out great! I did use a different bread recipe though that only took about 25 min in the oven to get dry enough for my liking. Like another person did, I put it all in my Slow Cooker and it worked out really good (medium temp). The bread didn’t get soggy. Set it and forget it. Perfect when you have other side dishes that are being worked on. Thanks for the tip and recipe. 🙂
I made this stuffing using the cheesy bread recipe this Thanksgiving and OMG….it was delicious!!!!
I also made the cranberry sauce and I’ll be making these recipes again and again.
Thank you Carolyn for your hard work, dedication and delicious recipes!
I made this for our Thanksgiving dinner last night with a different keto bread recipe. I didn’t notice that the sausage was hot Italian so I picked up a sage sausage instead. Made it as written but eliminated the sage.
It tasted exactly like a non-keto stuffing from when I was a kid…amazing
This is going on my Thanksgiving table…again! It’s so good!
so good. Best keto one yet. I’ve already made it twice this week. lol.
Thanks so much for all you do, a M d your fabulous recipes.
I am so glad!
Can you sub chicken or turkey for the sausage?
Sure!
This is a Thanksgiving favorite for our family, most of whom are not GF or keto. It’s delicious! Making the bread today for this year’s stuffing. Thank you Carolyn!
Bread is made last night. Making today to freeze for Thanksgiving’s dinner
This was delicious! I made a half batch (we might have eaten some of the “bread”) and it was plenty for the two of us for several meals.
Thank you Carolyn for such reliable recipes!
Great to hear!
I’ve used this recipe for a couple years for myself but also made stuffing with white bread to stuff the turkey for other family members. What is your opinion about putting your stuffing recipe into the cavity of the turkey and cooking them together? I would like to not do both this year. Thanks for sharing your thoughts on this!
You can stuff a turkey with it BUT you must be VERY careful that it reaches the right temperature to kill off bacteria from the poultry. Try googling the best practices for stuffing a turkey and make sure you have an instant read thermometer.
I know you have to be careful with advice you give, but I am 66, and have eaten stuffing out of a bird my whole life. We never have used a thermometer and no one in my entire family has ever gotten sick, not even a stomach ache, except from just plain loosen the belt eating too much.
Can’t wait to try this!!! Thanks!
I’m looking forward to trying this recipe for Thanksgiving. I have been on keto for years and have never done a stuffing, very excited! I just had one question? I’m going to use Nature’s own Keto bread. How many slices do I use? It will save me some time.
Thank you and have a blessed holiday.
Not sure how many slices. I think you’re looking at least 3/4 of the loaf.
Regular White Keto Bread bought from the store makes it look and taste like the original that my Mom used to make from scratch! Yumm
Hi Audrey! How much store bought bread did you use? Did you follow the rest of the recipe exactly? Thank you!!
We’ve been loving this recipe for at least 5 years; wouldn’t have any other stuffing! Only difference is I’ve always used your Soul Bread, but you’re tempting me to try the Skillet Bread this year… stretching those traditions, lol!
if I need to skip making the cheesy bread how many cups of Keto bread ( packaged)would I need?
You’re looking at about 6 cups, cubed and dried. Not packed in there, just sort of piled in.