Take your family dinners to the next level with this delicious Keto Stuffing recipe! It’s loaded with sausage (homemade or store-bought), fresh herbs, and kale that turns crispy throughout the dish. With only 4.2g net carbs per serving, this recipe is perfect for keto holidays meals and Sunday lunch! Gluten-free + paleo + Whole30.
Why you will love this Keto Stuffing recipe
- It’s easy! Cook some of the ingredients in a pan, mix it with the rest and then bake!
- It uses no-nonsesnse ingredients. All of these ingredients are wholesome and not processed keeping this stuffing as healthy as possible.
- You can have it if you’re on the Whole30, paleo or a gluten-free diet. That’s right! Because we make our own sausage for this recipe, we’ll be skipping breadcrumbs and other filler ingredients, making it suitable for many sensitive digestive systems. Also, if doing whole30 or paleo, substitute the butter for ghee or beef drippings.
- It is quick to make. Ready in less than an hour.
- You can make it ahead of time: Make and refrigerate or freeze it for later!
- It’s low carb! Just 4.2g net carbs per serving – perfect for keto!
Key Ingredients for Keto Sausage Stuffing
- Sausage: I made my own sausage mix and included it in the recipe below. You can also buy premade sausage, remove the casing and turn that into sausage meatballs if you’d prefer.
- Almond flour: This adds the bread-like texture. It’s surprisingly similar to the original.
- Sage and parsley: If you can use fresh herbs here, it’ll taste so much better than dried! This time I ended up using fresh parsley and homemade dried sage from our garden. Using fresh sage a few months ago tasted better to me. Note: I use dried herbs in the sausage mix.
- Kale: Kale adds a little bulk but also the parts that are exposed in the oven turn crispy when it bakes, and who doesn’t love crispy kale! It’s one of my favourite parts of this recipe.
- Green apple: I added 1/2 of a green apple to this dish. Enough to taste the occasional appley kick without going over on carbs.
How to make Keto Stuffing
You can make this keto stuffing recipe ahead of time and freeze it. Make it as per the instructions, but bake it for only 15 minutes. Allow it to cool completely and store it in the freezer, closed with an airtight lid. When you’re ready to eat it, thaw it overnight and bake it for a further 20-25 minutes until it is piping hot and golden on top. If it seems dry after thawing, add 1/2 cup (120ml) chicken or vegetable stock before popping it in the oven.
Store any leftovers in an airtight container in the fridge for up to 4 days. Cover with aluminium foil and reheat in the oven until hot.
Can I use store-bought sausage?
Yes! Just check the ingredients and carb count on the packet (there can be hidden sugar and bread in sausage), and remove the casing to make it into meatballs.
Do you put egg in stuffing?
Yes! Eggs are the binder for this stuffing recipe. I initially mix it with just the almond flour to create the “bread” and then loosely mix that with the other ingredients as well. It should be slightly crumbly before baking.
How many carbs are in Thanksgiving stuffing?
In this Keto Stuffing recipe, there are just 4.2g net carbs per serving.
Is there a differece between dressing and stuffing?
Although the ingredients tend to be similar, “stuffing” is technically used for, well, stuffing inside another food, usually turkey, chicken, or duck, whereas dressing is cooked in a separate dish, like what we have here.
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Homemade Sausage (optional)
- 1 lb ground pork, fatty and not lean if possible
- 2 tsp ground black pepper
- 1 tsp salt
- 2 tsp dried sage
- 1 tsp coriander seeds
- 1/2 tsp thyme, dried
- 1/4 tsp cayenne powder
- 2 tsp poultry seasoning, divided
- 1 lb sausage, entire homemade recipe above or store-bought
- 1/2 red or yellow onion (77g), diced
- 1/2 apple (66g) , diced
- 4 stalks Celery (230g), diced
- 2 packed cups kale (53g), stems removed and shredded
- 2 cloves garlic, minced
- 2 cups almond flour
- 3 eggs
- 1 tbsp sage, fresh or dried
- 3 tbsp fresh parsley, chopped
- 1/3 cup unsalted butter, or ghee/beef drippings
- Preheat the oven to 175°C/350°F.
- Melt the butter over medium-low heat and then sauté the onion and apples for 2 minutes.
- Add the garlic, celery, and 1 tsp of poultry seasoning. Cook for 2 more minutes.
- If making homemade sausage, mix the ground pork, pepper, salt sage, coriander seeds, thyme and cayenne well in a medium mixing bowl.
- Form the sausage into 1-inch meatballs and add them to the pan. It's okay if they don't cook through - just enough to hold their shape before baking.
- Add the sage, kale and parsley to the pan and continue cooking until they begin to wilt, then turn off the heat.
- In a separate large mixing bowl, combine the almond flour, eggs, and 1 tsp of poultry seasoning.
- Add the ingredients from the pan to the almond flour mixture and combine it just a little until the almond mixture begins to break up.
- Pour everything into a 9"x13" baking dish and spread it evenly.
- Bake for 30 minutes, until the keto stuffing turns golden on top.
- Allow to cool for 5 minutes and then serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 16.9g||22%|
|Saturated Fat 6.9g||35%|
|Total Carbohydrate 5.8g||2%|
|Dietary Fiber 1.6g||6%|
|Total Sugars 2g|
|Vitamin D 9mcg||44%|
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 218Unsaturated Fat: 0g