Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white casserole dish full of low carb stuffing, made with keto bread, sausage, onion, celery and fresh herbs.

Sausage and Herb Keto Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free

Description

This Sausage and Herb Keto Stuffing Recipe is so close to the real deal, you won't even know it is made with low carb croutons. Seasoned low carb bread, cooked with Italian sausage, loads of fresh herbs, sautéed onion, celery, and garlic. It is the perfect addition to your low carb Thanksgiving table. (low carb, keto, gluten free, paleo, and Whole30)

Ingredients

Units Scale
  • 8 cups unseasoned keto croutons (I use this brand) code kyndra15 for 15% off (see ingredients notes above in blog post)
  • 1 pound bulk sweet Italian sausage
  • 1 stick salted butter (1/2 cup), extra for the baking dish
  • 1 large onion, diced
  • 4 ribs celery, diced
  • 6 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley, more for garnish
  • 1 1/2 tablespoons chopped fresh sage, more for garnish
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 1 large egg, whisked

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 13 baking dish with butter. Place the croutons in a large mixing bowl. 
  2. In a large skillet, over medium heat, cook the sausage until it is browned and cooked all the way through. Using a slotted spoon, transfer the sausage (retaining the drippings in the pan) to the bowl with the croutons. 
  3. To the sausage drippings, add the butter. Once the butter has melted, add the onion, celery, garlic, parsley, sage, rosemary, salt and pepper to the pan. Sauté until the onions and celery are tender, and the garlic is fragrant, about 8 to 10 minutes. 
  4. Transfer the cooked veggies, with all drippings, to the mixing bowl with the croutons and the sausage.
  5. In a small mixing bowl, whisk together the chicken stock, and the egg.
  6. Pour the mixture over top of the croutons, sausage and vegetables and toss to combine, making sure all the croutons are coated and all the liquid has been evenly absorbed. 
  7. Transfer the mixture to the prepared baking dish and bake for 60 minutes, or until the top is golden brown and crispy and the center is hot. 
  8. Garnish with reserved herbs before serving. 

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. 
  • Reheating: I recommend reheating this Sausage and Herb Keto Stuffing in the oven. 
  • Make it vegetarian: To convert this sausage stuffing to a vegetarian keto stuffing recipe, simply omit the sausage and replace the chicken stock with vegetable stock. You will also want to reduce the chicken stock to 1 3/4 cups to 2 cups. 
  • Croutons: To make your own keto croutons for this recipe, you can use a double batch of my Keto Everything Buns to make homemade keto-friendly croutons.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Side Dish Recipes
  • Method: Baking
  • Cuisine: American

Find it online: https://peaceloveandlowcarb.com/sausage-and-herb-keto-stuffing/