This Low Carb Sausage Stuffing Isn’t Only Delicious. It’s The Perfect Make-Ahead Dish Saving Precious Oven Real-Estate When You Need The Room.
Get Ready To Swoon Over This Keto Thanksgiving Side Dish. But Don’t Only Wait For The Holidays!
This Low Carb Stuffing Recipe Pairs Perfectly With Your Roast Chicken.
This post may contain affiliate links, which means we may receive a commission if you purchase through our link(s) at no extra cost to you. This information is not intended to be medical education and is not medical advice. It should not be used as a substitute for your or any medical professional. You should always seek counsel from your physician before beginning any new diet or exercise regime. Yes, this means talking with your doctor even if we’re simply making stuffing. Also, Nom nom, nom.
Low carb sausage stuffing is a comfort food that shouldn’t only be enjoyed during the holidays. Make this easy keto recipe the next time you roast a chicken.
However, this is one killer Thanksgiving side dish that you’ll obsess over this holiday season.
Insanely Delicious Low Carb Sausage Stuffing
THIS LOW CARB STUFFING RECIPE HAS IT ALL
You don’t need to cheat when you’re craving stuffing. Instead, grab a loaf of keto bread and get ready to make the ultimate Thanksgiving side that won’t blow your carb goals.
This is one delicious keto comfort dish that you’re going to make again and again.
There are many low-carb bread options, where do you buy yours?
Here’s a list of 3 popular options:
- Arnold makes great keto bread. In fact, this is the one I used for this recipe. I think this is the most commonly found loaf in my area. But, as with things that are in demand and considered special, you’ll pay almost $7 for this if you live in my area. I hope you can find it cheaper somewhere else!
- L’oven Fresh is a great option if you have an Aldi’s in your neighborhood. It also won’t break the bank.
- The Sola Bread Company is not going to be cheap, but you’re going to love their options. Head to their site and you’ll find Golden Wheat, Honey Wheat, Rustic Wheat, and even a Blueberry Bread. All keto-friendly!
Will you let your bread go stale on the counter?
According to Epicurious, it’s better to dry out your bread in the oven. Not on the counter. This is excellent news if you didn’t plan ahead.
Cube the bread to the size you prefer and bake it in a 250-degree oven stirring it every 5 until the cubes are dry and crispy. This should take between 15 and 30 minutes.
The usual suspects of a sausage stuffing.
This next step is personal. Do you want larger chunks of sausage giving it main character energy? Or would you like it to be more fine ground? You’ll also want to make this same decision regarding the celery, onion, and mushrooms.
You’re almost ready to make your easy low carb sausage stuffing. Just one question left!
This may be controversial, but some people like their stuffing a bit more loose and on the dry side. While others want a lot of moisture and all of the pieces stuck together.
If you’re the latter, mix 2 eggs with some heavy cream and pour over your stuffing before you bake it in the oven. Add a few pats of butter on top for an over-the-top moisture combo and your finished product will be a big juicy serving of stuffing.
But don’t add too much. The stuffing should be moist before you bake it. There shouldn’t be any pooling liquid.
Finally, the last step is to decide if you’ll buy a keto gravy or make your own.
This Post Was All About Low Carb Sausage Stuffing
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Low Carb Sausage Stuffing
- 12 Keto Bread, Cubed
- 1 Stick Butter, Unsalted
- 1 T Garlic Powder
- 1 T Oregano
- 1/2 Packet Goya Sazon
- 16 oz Sweet Italian Sausage, Casings Removed
- 2 T Butter, Unsalted
- 3/4 C Onions, Chopped
- 1 C Mushrooms, Chopped
- 1 C Celery Chopped
- 2 - 3 T Sage, Chopped
- 2-3 T Rosemary, Chopped
- 3 Garlic Cloves, Minced
- Salt & Pepper, To Taste
- 1 C Broth
- 1/2 C Heavy Whipping Cream
- 2 Eggs
- 1/2 C Heavy Whipping Cream
- Pre-heat the oven to 250 degrees
- Add the cubed low-carb bread to 2 baking sheets lined with a sil-pat or parchment paper and bake the bread in 5-minute intervals tossing until crispy and dried out
- In a large skillet, melt the stick of butter and combine it with the garlic powder, oregano, and goya. Add this mixture in batches to the dried bread crumbs tossing well to coat
- Increase the oven temperature to 400 degrees and bake the coated bread crumbs for 15 minutes
- Meanwhile, cook the sausage in a large skillet and move it to a plate once complete
- In that same skillet, heat 2 tablespoons of butter and saute the onions, mushrooms, and celery until the onions are translucent. Next, add the sage, rosemary, and the garlic until fragrant
- Return the sausage to the skillet and mix well. Next season with salt and pepper and add the broth
- Mix the bread and sausage mixture in a large bowl and transfer to a buttered casserole dish
- Pour the optional egg and heavy cream mixture on top and bake covered for 20 minutes and then 10 minutes uncovered or until the bread pieces on the side of the casserole dish are browned and crispy
- Make this the day before and reheat in an oven-safe vessel