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    Home » Gluten Free » Keto Sausage Stuffing Recipe

    Published: Nov 3, 2018 · Modified: Oct 16, 2021 by Carolyn

    Keto Sausage Stuffing Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    14.4K shares
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    This Keto Sausage and Bread Stuffing is going to be the star of your Thanksgiving table! Made with my famous low carb cheesy skillet bread and plenty of sausage, it’s full of traditional stuffing flavor without all the carbs.

    Keto Sausage Stuffing on a plate with pumpkins and maple leaves in the background

    It’s about time I finally gave this popular keto stuffing an update! Except I didn’t actually change anything. My Spicy Sausage Stuffing has always been one of my most popular low carb holiday recipes and you just don’t mess with that. So I simply made it again and took some pretty new pictures.

    This is by far my family’s favorite stuffing recipe. I’ve made a few others and they were pretty great too. But this is the one my family requests year after year. This is the keto stuffing we serve to guests and everyone raves about it. I would even go so far as to say that this may just be the best keto stuffing recipe out there.

    Yeah, I am bold like that. And pretty darn confident that you will love it as much as we do.

    Top down photo of low carb sausage stuffing in a pan

    Traditional Sausage Stuffing

    When you ask someone what Thanksgiving dish they miss most on their low carb or keto 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 totally get that. My first few years on low carb, I simply 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. It was such a hit with my kids, they seem to like eating it more than the turkey. And it’s been our standard recipe for 5 years running now.

    While it might seem like an oxymoron to call this a traditional sausage stuffing, that’s what the end result is like. Yes, you have to use keto bread but that’s really the only difference. Beyond that, it uses almost all of the same ingredients you would find in conventional sausage stuffing, and you make it much the same way.

    The end result is virtually indistinguishable from the high carb stuff. It’s everything you want in a stuffing recipe: the bread is soft and soaks up all the other flavours, but the top has crispy bits from baking in the oven.

    A big scoop of Keto Thanksgiving Stuffing on a spoon above the dish

    How To Make Keto Stuffing

    • Start with some really good keto bread. 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 well, allowing it to soak in all the other flavors.
    • Cut the bread into small cubes and dry it out in a warm oven. This is an important step for any sausage stuffing recipe, as you want the bread to absorb the eggs and cream.
    • Brown your sausage. We like spicy Italian and we buy bulk sausage so we can easily cook it in a pan without having to remove the casings. Try to find sausage that doesn’t have a lot of additives or any sugars.
    • Saute the celery, onions, garlic, and herbs in the fat left behind from browning the sausage. All the flavors combine so well that way and the fats make the stuffing all the more luscious.
    • Add some chicken broth, eggs, and cream to help bind the stuffing ingredients together.
    • Bake uncovered so that the top gets a bit crispy while the middle stays soft and tender. Like any good Thanksgiving stuffing.
    • Serve with turkey and all the trimmings, and enjoy all the goodness the holiday has to offer!

    Close up of keto stuffing on a china plate

    Make Ahead Keto Stuffing

    Are you one of those planner types who likes to get half of your holiday feast cooked in advance? Good news! This low carb stuffing recipe freezes really well. I’ve made it several weeks in advance and just thawed it on Thanksgiving day and it’s just as good.

    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. It’s good in the freezer for several weeks. Thaw it at room temperature and then place it in a low temp oven until warmed through.

    You can also freeze any leftovers wrapped up tightly as well.

    So that’s it, my friends! It’s really not hard to make and this keto stuffing recipe has all the traditional flavor and texture of classic sausage stuffing. I daresay that your guests will have no idea they are enjoying a healthy version of their favorite Thanksgiving side dish.

    Happy Thanksgiving! I hope you have a wonderful keto feast.

    Up close of keto stuffing in a pan

    More keto thanksgiving recipes you might like:

    Keto Pumpkin Cream Pie

    Keto Pecan Pie

    Keto Green Bean Casserole

    Keto Skillet Cornbread

    Keto Pumpkin Cheesecake

    Keto Roast Turkey Breast

    Up close of keto stuffing in a pan

    Keto Spicy Sausage and Cheddar Stuffing

    This Keto Sausage and Bread Stuffing is going to be the star of your Thanksgiving table! Made with my famous low carb cheesy skillet bread and plenty of sausage, it's full of traditional stuffing flavor without all the carbs. 
    4.92 from 23 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: keto stuffing, sausage stuffing
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 3 hours 20 minutes
    Servings: 16 servings
    Calories: 311kcal

    Ingredients

    • 1 recipe Cheesy Skillet Bread
    • 12 ounces spicy Italian sausage
    • 1 cup diced celery
    • ½ cup diced onion
    • 2 garlic cloves minced
    • 1 teaspoon dried sage
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ cup low sodium chicken broth
    • 2 large eggs
    • ¼ cup heavy cream

    Instructions

    • A day or two in advance, make the skillet bread and cube into ½ inch pieces. Preheat oven to 200F.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    Nutrition Facts
    Keto Spicy Sausage and Cheddar Stuffing
    Amount Per Serving (1 serving = about ½ cup)
    Calories 311 Calories from Fat 238
    % Daily Value*
    Fat 26.4g41%
    Carbohydrates 6g2%
    Fiber 3.2g13%
    Protein 11.5g23%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Cathy says

      November 15, 2021 at 10:37 am

      Can’t wait to make this for thanksgiving this year! Do you shred your cheddar fresh or use bagged pre-shredded?

      Reply
      • Cathy says

        November 15, 2021 at 10:38 am

        And I probably should’ve posted that under the skillet bread recipe lol

        Reply
    2. Jen says

      November 13, 2021 at 11:29 am

      How many slices of a keto bread would you recommend? Short on time this round to make my own bread.
      Thanks!

      Reply
      • Carolyn says

        November 13, 2021 at 12:39 pm

        Like a loaf of bread, the kind you can buy at the store? Probably 3/4 of the loaf, I think.

        Reply
    3. Jane says

      November 02, 2021 at 8:11 pm

      This looks yummy. Have you made this without meat for those non-meat eaters? Would you add other seasonings? Thanks.

      Reply
      • Carolyn says

        November 02, 2021 at 8:58 pm

        I haven’t but you could. I might add more celery and seasonings, yes.

        Reply
    4. Sabrina Wilson says

      October 08, 2021 at 1:30 pm

      I’ve made this in the past and it’s AMAZING! That being said, I decided I wanted to make it today for a dish that I’d like to prepare tonight. Do you think that there’s enough time to dry the bread and prepare the dish in 4-5hrs or will the bread be to mushy if I don’t let it dry overnight?

      Reply
      • Carolyn says

        October 08, 2021 at 2:58 pm

        I am honestly not sure. You can certainly try.

        Reply
    5. Lucy says

      October 07, 2021 at 9:52 pm

      5 stars
      Made this tonight to test before Thanksgiving. My husband and son said it doesn’t taste low carb and loved it! I think next time I may double the fresh veggies (onion, celery, and garlic) so I get some with each bite. Overall it’s a wonderful recipe! Thank you!

      Reply
    6. Wendy says

      October 05, 2021 at 10:28 pm

      I’m confused…. This is called “stuffing” but you don’t “stuff the turkey” with it. Can it be cooked inside the turkey?

      Reply
      • Carolyn says

        October 06, 2021 at 8:51 am

        You can but as with all stuffings, you need to make sure it gets up to temperature internally (at least 165F) so that there is no risk of contamination from the turkey.

        Reply
    7. Jana LaVanway says

      October 05, 2021 at 2:40 pm

      can store bought keto bread be used to save time? Not sure if it will dry up the same or change the texture. I know your bread tastes better but just wondering…

      Reply
      • Carolyn says

        October 05, 2021 at 3:02 pm

        I am sure it can. It tends to be quite dry as it is so I would maybe just leave it out overnight and let it dry out. If it’s not quite stale enough, do my oven trick but not for as long.

        Reply
    8. Andi says

      November 25, 2020 at 2:36 pm

      Hi Carolyn! I’ve got the cheesy skillet bread drying out in the oven right now YAY!! I love love love stuffing and every single comment above raves about this recipe, so I can’t wait for the finished product tomorrow!

      Here’s my question…if I’m making the recipe ahead of time and refrigerating until tomorrow – do I mix everything together, including the bread cubes? Or do you you think it would be best to leave out the bread and mix in prior to baking?

      Thank you!

      Reply
      • Carolyn says

        November 25, 2020 at 4:18 pm

        It’s meant to soak in the custard so you can make it all now and cover tightly, and then bake tomorrow.

        Reply
    9. Sandy says

      November 25, 2020 at 1:16 pm

      5 stars
      Wonderful! My favorite part of the Thanksgiving dinner. It’s really delicious.

      Reply
    10. Jon says

      November 23, 2020 at 11:58 pm

      5 stars
      OK, first off, I don’t do stuffing … but this year I’m on keto, and I just decided I wanted to really go for the whole traditional Thanksgiving meal, with non-traditional recipes … and with this recipe, I now love stuffing! Absolutely great.

      Thing is, yesterday I made the cheese bread (and accidentally overcooked it, which kind of replaced the separate drying step) and today I made the stuffing, and it’s still three days ’til Thanksgiving. Can I refrigerate this, or with it being that long, do I need to go with freezing?

      Thank you for a terrific recipe that I absolutely love. Even with the hot sausage, when I usually prefer mild or sweet, all the other ingredients kind of cool it off, so it’s still absolutely great!

      Reply
      • Carolyn says

        November 24, 2020 at 8:40 am

        I think it might be best to freeze, since stuffing is really eggs, cream, and bread.

        Reply
        • Jon says

          November 24, 2020 at 9:15 am

          Thank you!

          Reply
    11. Margaret says

      November 12, 2020 at 9:25 pm

      Hi Carolyn!! If I want to substitute keto bread for your keto cornbread, how many ounces, cups or pieces of bread do you think I would use instead? Thanks.

      Reply
    12. Amy says

      October 05, 2020 at 4:32 pm

      Hi Carolyn! I could gush on and on about how much I appreciate you and your work to put out such great low carb recipes… not to mention your humor and kindness. There are many good reasons your blog is so popular! Now… about this stuffing… our family usually does a big pan of stuffing like your recipe calls for. But we also make “stuffin’ muffins” that make handy leftovers. Any idea about the bake time if this is baked in a muffin tin (metal or silicone)?
      Thanks again for all the yummy goodness you bring us!

      Reply
      • Carolyn says

        October 05, 2020 at 8:17 pm

        I haven’t tried it so I don’t know the bake time but I would start with 20 minutes and watch them.

        Reply
    13. Marlee says

      November 28, 2019 at 4:34 pm

      I made the bread yesterday but I couldn’t find flax seed meal, I found ground flax seed cold milled though and decided to try it. It doesn’t look as good as yours, but it dried out like croutons so I’m hoping it turns out okay. Do you think it’s ruined because of the ground flax seed?

      Reply
      • Carolyn says

        November 29, 2019 at 10:47 am

        Flax seed meal is ground flax. So you’re good.

        Reply
    14. Kara says

      November 21, 2019 at 8:55 am

      5 stars
      This is my 3rd year making this for Thanksgiving/Christmas, my family requests it every year! Even my non-keto family can’t get enough of this. Thank you for sharing!

      Reply
      • Carolyn says

        November 21, 2019 at 9:24 am

        I love hearing that, it’s so good that keto stuffing can be better than the “real” thing!

        Reply
    15. Sonja says

      November 16, 2019 at 3:14 pm

      5 stars
      I love this bread! I made the stuffing and it did not seem like there was enough liquid… I followed the recipe exactly and even though it tasted good, it was very dry and a lot of the bread cubes were still very dry. What did I do wrong? or should I double the liquids? I am going to keep trying, as I think it is a great dish, but cooking is not my strong suit

      Reply
      • Carolyn says

        November 16, 2019 at 5:26 pm

        Hmmm, I feel like mine ends up with too much but if you want more, go for it. I’d add broth and cream.

        Reply
    16. Diane H says

      October 27, 2019 at 8:21 am

      How long will the bread cubes store for once you make them – trying to make that part in advance to cut down on labor when it’s time to put it all together- thanks!

      Reply
      • Carolyn says

        October 27, 2019 at 8:42 am

        That’s an excellent question, I’ve never tried that but now I think I might have to! You know, I think I’d pop them into an airtight container and stick them in the freezer. They’d be fine for several weeks if not a month.

        Reply
        • Patti says

          November 20, 2019 at 2:06 pm

          I was wondering about this also. I would just make them Tuesday or Wednesday before!!

          Reply
    17. Ashley says

      October 23, 2019 at 6:14 am

      Do you use ground sage?
      I can’t wait to make this!
      I love your recipes!!

      Reply
      • Carolyn says

        October 23, 2019 at 7:16 am

        Yes, the powdery ground sage.

        Reply
    18. Mary White says

      April 01, 2019 at 4:36 pm

      5 stars
      Time for me to get on the “real-food keto-style” wagon. First thing on my mind is what could I do with this great stuffing recipe. First thing I think of is stuffing halves of plump-round squashes for winter dinners. Mixing stuffing into dreary frizzled hamburger and adding cheese and whatever might be nice from the fridge to make a casserole. And is there a “stuffing bread” anywhere around? How would anyone do bread big time with the priority flavor…stuffing. Maybe it would be stuffing muffins. Or stuffing omlettes? Or stuffing soups? Obviously I’m stuffing-crazed.

      Reply
    19. Lucy says

      December 10, 2018 at 12:25 pm

      I’m looking forward to trying this recipe, but with my sourdough bread. I’m wondering about how many cups of bread cubes are used? Thank you!

      Reply
      • Carolyn says

        December 10, 2018 at 1:40 pm

        It’s probably 4 or 5 cups worth.

        Reply
    20. Katie says

      December 06, 2018 at 3:40 pm

      5 stars
      My mother in law is diabetic so Thanksgiving is always a challenge to ensure she stays within her daily carb intake. This stuffing was a HIT. I 86’d the garlic as we have a couple garlic haters in my fam (I know crazy right?). I was intimidated to make the bread from scratch but it was honestly so easy! I had to keep my hungry boys away from it while I let it dry out. Everyone ate and complimented the stuffing so much so that I think we can forget making regular stuffing from here on out! Buy the almond flour on Amazon, I saved a couple bucks!

      Reply
      • Carolyn says

        December 06, 2018 at 3:51 pm

        So delighted to hear it!

        Reply
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