You won’t miss the carbs in our delicious Keto Stuffing recipe!

Keto Stuffing

Let’s face it – it wouldn’t be Thanksgiving without a delicious stuffing served alongside your holiday turkey. So – in the interest of helping you stay on your low-carb diet – you’ve got to give this Keto Stuffing recipe a try!

We have a number of family and friends eating a lower carb or keto diet these days, including my husband Jack. Over the last few weeks, he’s being testing out a few different Keto Stuffing recipes – and I’m happy to report that he 100% nailed it with today’s recipe!

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Keto Stuffing

How do you make Keto Stuffing?

Today’s recipe starts with a keto “bread” of sorts almost like focaccia.  It’s quite similar to the crust he used in our crazy-popular Keto Sheet Pan Pizza. (If you haven’t tried that recipe yet – you are missing out!)

Italian sausage is mixed with different cheeses and low-carb flours – so it has a ton of delicious flavor. And, similar to his keto bread recipe, he added low-carb wheat gluten* and oat fiber* to the mixture so it has a true, bread-like texture. (Note: These ingredients are low in carbs, but are not gluten free.)

After the bread is baked, it is cut into cubes, then mixed with classic Thanksgiving dressing ingredients including butter, celery, onions, garlic, pecans, chicken stock, and seasonings including sage and poultry seasoning. For more delicious variety, he added some fresh cranberries, Tuscan Kale, and green olives – but you can change up the additions to suit your tastes.

This Keto Stuffing bakes up in 9×13-inch pan (we don’t recommend that you actually stuff your bird with this stuffing) and it comes out lightly crisp on top and moist and soft underneath.

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Keto Stuffing

Can you make this Keto Stuffing ahead of time?

Yes! This low carb stuffing can be made a day in advance and refrigerated overnight in a baking dish. Then, a few hours before serving, remove the dish from the refrigerator to bring it back up to room temperature before baking.

You may enjoy these other keto recipes:

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Keto Stuffing

Keto Stuffing

  • Author: A Family Feast
  • Prep Time: 45 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 16 servings
  • Category: side dish
  • Method: baked
  • Cuisine: American

Description

*Note: This recipe is keto/low-carb but not gluten free.


Ingredients

“Bread”

1 pound sweet Italian sausage removed from casing

2 tablespoons cream cheese

1 ½ cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

2 cups almond flour

¼ cup coconut flour

1 cup wheat gluten*

¼ cup oat fiber*

4 teaspoons baking powder

1 teaspoon baking soda

4 eggs beaten

Remaining ingredients

½ cup butter, divided – plus more to butter casserole dish

2 cups celery, diced

½ cup celery leaves, chopped

1 ½ cups onions, diced

1 tablespoon fresh garlic, minced

1 large head Tuscan kale, leaves removed from stems and chopped

1 ½ teaspoons dry sage

1 ½ teaspoons poultry seasoning

1 ½ teaspoons kosher salt

½ teaspoon freshly grated black pepper

3 cups chicken stock

4 whole eggs, beaten

½ cup fresh (or frozen) cranberries

½ cup green olives, drained and coarsely chopped

½ cup pecans, coarsely chopped

1 cup golden flax meal


Instructions

Preheat oven to 350 degrees F.

In a large bowl, mix sausage meat, cream cheese, mozzarella cheese, Parmesan cheese, almond flour, coconut flour, wheat gluten, oat fiber, baking powder, baking soda and four eggs.

Line a sheet tray with parchment and lightly spray with pan spray then press the sausage mixture into the parchment-lined pan. It does not have to be perfect in shape since it will be cut up into the stuffing after it bakes.

Bake for 15-20 minutes until cooked through and lightly browned. Ours took 18 minutes.

Keto Stuffing Cool and cube and set aside.

While sausage mixture is cooking, in a large saute pan, melt four tablespoons of butter and add celery, celery leaves, onion and garlic and over medium high, cook for four minutes.

Add remaining 4 tablespoons of butter and the cleaned and chopped kale and cook until kale is wilted, about three more minutes. Remove from heat.

In a large bowl, combine cooked, cubed sausage cubes along with contents of saute pan as well as sage, poultry seasoning, salt, pepper, chicken stock, eggs, cranberries, olives, pecans and flax meal and toss to combine.

Butter a 9X13X3 inch pan and pour in dressing.

At this point you can refrigerate and bake later or if baking now, heat oven to 350 degrees F. If you refrigerate and bake later, let the pan sit out for 30 minutes before baking.

Spray a sheet of parchment with pan spray and lay (sprayed side down) over the top of the dressing then cover with a sheet of foil.

Bake 35 minutes covered then uncover and bake for 30-40 minutes longer until the top is golden and the internal temperature reaches 180 degrees F when poked with a probe thermometer.

Serve immediately.


Keywords: keto stuffing, keto dressing

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Keto Stuffing

Keto Stuffing

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Featured in our Keto Stuffing post


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