Easy Keto Stuffing with Sausage and Herbs

updated Oct 14, 2022
Easy Keto Stuffing

This easy Keto stuffing has all the classic flavors with a fraction of the carbs.

Serves6

Prep10 minutes

Cook26 minutes to 30 minutes

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Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Coral Lee

When you’re a kid, there’s no better feeling than graduating from the kids’ table at holiday gatherings. But arrive at Thanksgiving on a special diet, and it can, unfortunately, feel like you’re right back at that small folding table — present but not fully welcome. My advice for anyone following the ketogenic diet this holiday season is to come to the dinner prepared with a side everyone at the table can share. Specifically, I suggest this easy keto stuffing (or technically, dressing) that’s rich with browned sausage, baked with butter-toasted keto bread, and flecked with fresh herbs.

Forget the Bakery — Look Here for Keto Bread

Traditional stuffing is all about the bread, but if you’re eating keto, you know that bread can be tricky. Thankfully, there are store-bought options galore (like this one from Uprising Food, or this one from Aldi). While you may find keto bread in the bakery section of a well-stocked grocery store, it’s more often found in the refrigerated and freezer sections to maintain freshness (many varieties are packed with nuts and fatty seeds). Remember that the final macro count will depend on what brand (or recipe) of keto bread you use.

Flip the Bread-to-Sausage Ratio

Following the ketogenic diet can mean completely rewiring your eating instincts. With a greater focus on fats, don’t be shy about adding a large knob of butter for toasting keto bread. Traditional sausage stuffing still focuses on the bread, using the sausage as just a flavoring component. But for this keto-friendly recipe, use more sausage than keto bread, which allows you to manage those macros and make this a satiating side.

Credit: Kitchn

Easy Keto Stuffing

This easy Keto stuffing has all the classic flavors with a fraction of the carbs.

Prep time 10 minutes

Cook time 26 minutes to 30 minutes

Serves 6

Nutritional Info

Ingredients

  • 6 ounces

    keto bread (about half a loaf), thawed if frozen

  • 2 tablespoons

    unsalted butter, divided

  • 1/2 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 stalks

    celery

  • 1

    small yellow onion

  • 2 cloves

    garlic

  • 8 ounces

    uncooked pork sausage, casings removed

  • 2 tablespoons

    chopped fresh parsley leaves

  • 2 teaspoons

    chopped fresh sage leaves

  • 1/4 teaspoon

    dried thyme

  • 1/2 cup

    low-sodium chicken broth

Instructions

  1. Thaw 6 ounces keto bread if frozen, then tear into bite-sized pieces. Melt 1 tablespoon of the unsalted butter in a large frying pan or cast iron skillet over medium-high heat. Add the bread, season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon freshly ground black pepper, and toss to coat. Cook, stirring occasionally, until golden-brown and crispy, about 10 minutes. Meanwhile, dice 3 stalks celery and 1 small onion, finely chop 2 cloves garlic, and place them together in a bowl. Remove the casings from 8 ounces sausage if needed.

  2. When the croutons are ready, transfer them to a large plate. Return the skillet to medium-high heat, add the sausage and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 5 to 7 minutes. Transfer the sausage to the plate with the croutons.

  3. Add the remaining 1 tablespoon unsalted butter, celery, onion, garlic, and remaining 1/4 teaspoon kosher salt to the skillet and sauté until tender and beginning to brown, 6 to 8 minutes. Meanwhile, chop until you have 2 tablespoons chopped fresh parsley leaves and 2 teaspoons chopped fresh sage leaves.

  4. Add the parsley, sage, 1/4 teaspoon dried thyme, croutons, and sausage to the skillet and stir to combine. Pour in 1/2 cup chicken broth and cook until the liquid is absorbed, about 5 minutes.

Recipe Notes

Make ahead: The celery, onion, and garlic can be chopped up to 3 days in advance and refrigerated in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.