Keto Stuffing Recipe with Sausage
A super delicious (and easy!) keto stuffing recipe with Italian sausage no one would guess is low carb! We show you how to turn keto bread into breadcrumbs, and then toss them with cooked sausage, low-carb veggies, and seasoning before baking. It's a WHOLE LOTTA YUM!
If you've been following a low carb or keto diet but think it just doesn't feel like Thanksgiving without the stuffing on the table, this recipe is written for you! When I switched to low carb eating 5 years ago, they didn't have keto bread on the market so enjoying stuffing wasn't even an option until more recently.
I'd never tried keto bread before and I was a little distrustful that keto stuffing could taste just as good as our traditional family favorite sausage apple sage stuffing everyone loves. I was pleasantly surprised that our keto-friendly adaption turned out amazing and my non-keto relatives didn't even know it used low-carb bread.
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Serve a complete keto Thanksgiving dinner with roast turkey breast, keto cranberry sauce, green bean casserole, and keto cauliflower mashed potatoes. Don't forget the keto crustless pumpkin pie or keto pumpkin mousse!
Ingredient Notes
We used the Keto Franz bread which is commonly found at many grocery stores, I'll be honest, I didn't like it as plain bread but in the seasoned stuffing, it's super good and worked perfectly.
- keto bread (like Franz) - any store-bought keto bread should work here
- mild Italian sausage - Johnsonville mild (or sweet sausage) or Trader Joe's brand is what we recommend for flavorful sausage.
- medium onion - we used red since that's what we had at home, yellow or white can be used instead
- celery stalks
- dried Italian seasoning - you can also use fresh herbs in its place or make our Italian seasoning substitute since you probably have many of the dried ingredients on hand.
- dried poultry seasoning - dried sage can be used in it's place or use our homemade poultry seasoning substitute
- large eggs
- turkey or chicken broth
- salt and pepper
- butter
** Please see the recipe card at the bottom of the post for the exact quantities **
How to Make Low Carb Stuffing
There are numerous steps in making keto stuffing since you need to make your own bread cubes, but we promise that everything is easy! Make dried bread cubes, saute the sausage and veggies while the bread cubes bake, combine it all, then bake!
Make the Keto Bread Cubes
Preheat the oven to 250 F. Cut the keto bread into ½" cubes. Spread the bread cubes on a large rimmed baking sheet (ours was 13"x18"). Bake the bread cubes for 30 minutes until they're totally dried out and crisp. Remove them from the oven and set them aside. Turn the oven up to 350F.
Assemble
While you're making the keto bread cubes, continue with the rest of the recipe. Heat a large skillet on the stove on medium heat. Brown the Italian sausage, remove it with a slotted spoon to leave some grease in the skillet and set it aside in a large bowl.
Add the onions and celery to the skillet and cook them until softened, for about 3-4 minutes.
Add 4 cups of dried bread cubes and cooked onions and celery to the large bowl with the sausage. Sprinkle with the dried Italian seasoning and dried poultry seasoning.
In a small bowl, combine the broth, eggs, salt, and pepper. Pour this mix over the sausage stuffing ingredients and combine.
Generously butter a 9x9 or 11x7 casserole dish. Add the stuffing mix to the pan and dot the casserole with the rest of the butter.
Bake
Bake in a 350 F oven for 50 minutes or until the stuffing is cooked and heated through and the top has a nice golden crust. Tent with foil if it's starting to get too brown during cooking. Enjoy! Serve with your favorite Thanksgiving recipes or a roast chicken.
Recipe Tips
- You need a total of 4 cups of dried bread cubes for the recipe. If you have leftovers, you can crush them to use as keto breadcrumbs.
- Dot the butter with smaller butter pieces, not the big butter slices I showed in the photo.
- We used Franz brand keto bread, any brand of your favorite ketogenic bread should work for the recipe.
- Instead of the dried seasonings, you can use about ¼ cup of mixed fresh herbs. Some suggestions are parsley, sage, rosemary, and thyme. You can often buy them bundled together in the fresh herb section around Thanksgiving.
- The keto stuffing recipe should keep in the fridge for 4 days if there are leftovers.
More Keto Thanksgiving Recipes
- roasted turkey breast
- ultimate keto cauliflower potatoes
- fresh green bean casserole with cream cheese sauce
- keto gravy
- keto cranberry sauce
- keto pumpkin mousse
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Keto Stuffing Recipe with Sausage
A super delicious keto stuffing recipe with Italian sausage no one would know is low carb! We show you how to turn keto bread into breadcrumbs, and then toss them with cooked sausage, low carb veggies, and seasoning before baking.
Ingredients
- ½ loaf keto bread (like Franz)
- 1 lb mild Italian sausage
- 1 medium onion, diced
- 4. celery stalks, cut into ¼" slices
- 1 tablespoon dried Italian seasoning
- ½ teaspoon dried poultry seasoning
- 2 large eggs
- 1 ¼ cups turkey or chicken broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon butter
Instructions
- Preheat the oven to 250 F. Cut the keto bread into ½" cubes. Spread the bread cubes on a large rimmed baking sheet (ours was 13"x18"). Bake the bread cubes for 30 minutes until they're totally dried out and crisp. Remove them from the oven and set them aside. Turn the oven up to 350F.
- While you're making the keto bread cubes, continue with the rest of the recipe. Heat a large skillet on the stove on medium heat. Brown the Italian sausage, remove it with a slotted spoon to leave some grease in the skillet and set it aside in a large bowl.
- Add the onions and celery to the skillet and cook them until softened, for about 3-4 minutes.
- Add 4 cups of dried bread cubes and cooked onions and celery to the large bowl with the sausage. Sprinkle with the dried Italian seasoning and dried poultry seasoning.
- In a small bowl, combine the broth, eggs, salt, and pepper. Pour this mix over the sausage stuffing ingredients and combine.
- Generously butter a 9x9 or 11x7 casserole dish. Add the stuffing mix to the pan and dot the casserole with the rest of the butter.
- Bake in a 350 F oven for 50 minutes or until the stuffing is cooked and heated through and the top has a nice golden crust. Tent with foil if it's starting to get too brown during cooking. Enjoy! Serve with your favorite Thanksgiving recipes like turkey, pureed cauliflower, and keto cranberry sauce.
Notes
You need a total of 4 cups of dried bread cubes for the recipe. If you have leftovers, you can crush them to use as keto breadcrumbs.
We used Franz brand keto bread, any brand of your favorite ketogenic bread should work for the recipe.
Instead of the dried seasonings, you can use about ¼ cup of mixed fresh herbs. Some suggestions are parsley, sage, rosemary, and thyme. You can often buy them bundled together in the fresh herb section around Thanksgiving.
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