Every holiday season welcomes a good keto stuffing recipe. Sometimes though, stuffing can be a labour of love, especially if you’re making a keto version with low carb bread, as making a loaf alone takes an hour.
Simple Keto Stuffing Recipe
I have a solution for you to help speed up your Thanksgiving and Christmas meal prep. More time with friends and family instead of being stuck behind the stove is always a bonus I say!
This Keto Stuffing uses my 90-second keto bread instead of an oven cooked loaf, meaning you cut the time down by almost an hour.
I like to use a good quality sausage in place of ground pork as it’s full of extra flavour but you can use ground pork if you prefer and just add some more garlic and herbs. See my top tips below
Tips For A Delicious Keto Stuffing Recipe
- Buy good quality sausages and remove the skins. I buy pure meat sausages from my local butchers. Toulouse or Italian are best for this low carb stuffing. To remove the skins, simply slice open with a sharp knife and pull off the skin.
- If using ground pork in place of sausages – add 2 extra cloves of minced garlic and 1/2 tsp more of each fresh herb. You may need a pinch more salt and pepper too.
- Chop the celery and cauliflower into small pieces. You want everything nice and small for this stuffing.
- Butter makes it taste best but you can use olive oil if dairy free.
- If you used 2/3 cup stock and feel your stuffing is a little dry after about 30 minutes you can add a bit more stock. All depends on the fat content of your sausages. Leaner sausages will require more stock.
Need A Dairy Free Option?
Butter makes it taste best but you can use olive oil if dairy-free
Related Keto Stuffing Recipes
- 3 batches of 90 second keto bread
- 1 large onion peeled + quartered (80g)
- 3 Tbsp butter or olive oil (df)
- 450 g Italian or Toulouse sausages roughly 3 large or ground pork mince (f using pork meat add 2 extra cloves of garlic + 1/2 tsp extra of each herb)
- 3 rashers smoked streaky bacon diced small (60g)
- 1 whole lemon zest
- 1/2 tsp flaked sea salt
- 1/2 tsp coarse black pepper
- 2 sticks celery diced small (80g)
- 2/3 cup cauliflower florets diced small (90g)
- 1 clover garlic minced
- 2 tbsp fresh sage finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 2/3 – 3/4 cup chicken stock
- 1 large egg
- Preheat the oven to 320F / 160C / 140 fan.
- Make the keto bread as per my recipe. Place on a greaseproof line baking tray and partially dry out for about 10 – 15 minutes. Remove from the oven and allow to cool whilst you make the meat filling.
- Blitz the onions in a food processor until finely chopped, or chop fine with a knife then tip into a large bowl.
- If using sausages, remove skins and break up the meat.
- Place sausages into the food processor (with the onions) and add the bacon, seasoning and lemon zest.
- Pulse until combined.
- Add 1 tbsp of butter or olive oil to a non-stick frying pan and fry the sausage mix until cooked through, about 8 minutes. Set aside.
- Add 2 butter or olive oil to the same pan. Add the celery, cauliflower, garlic and herbs and cook for 4 – 5 minutes until the cauliflower is soft. Option to add some water if the mix starts to get dry.
- Remove from the heat. Add cooked sausage meat to the cauliflower mix and stir to combine.
- Mix the egg and stock in a small bowl. Add croutons and egg mix to the sausage mix and toss well to combine making sure the croutons are covered.
- Turn up the oven to 374F / 190C / 170 fan.
- Grease a baking tin with oil or butter. Add the stuffing mix and bake for about 45 minutes (giving it a good stir about half way through) or until the sausage meat is set and the croutons are golden. Start checking it from about 30 minutes.
- Garnish with a good drizzle of olive oil and fresh parsley.
Need A Keto Shopping List?
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