This Keto Stuffing Recipe w/ Sausage is a Must for Thanksgiving
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This keto stuffing recipe is the perfect addition to your holiday meal!
Thinking about your keto Thanksgiving menu?
Add this outstanding savory, herby keto sausage stuffing to your Thanksgiving table! Everyone knows the best part of the Thanksgiving meal are the yummy side dishes! My favorite part of turkey day is the stuffing, and I promise no one will even miss the grains or carbs in this flavorful stuffing.
This keto Thanksgiving stuffing is basically a meal in itself, but, of course, it pairs excellently with some herb butter roast turkey.
Start by making the biscuits!
The secret to keeping this stuffing low carb is first baking and then crumbling up these homemade keto biscuits using almond flour and cheddar cheese. These biscuits become the base for this recipe. It’s a genius idea that makes this stuffing over the top YUMMY!
From there on, the rest of the process is pretty much the same as most sausage stuffing recipes using chicken broth and fresh herbs, like sage and parsley.
Note: You probably could add the crumbled biscuits straight to the baking dish, but the method of baking them a second time (as listed in the directions) ensures crispiness!
Keto Sausage Stuffing
yield: 8 SERVINGS
prep time: 30 MINUTES
cook time: 30 MINUTES
total time: 60 MINUTES
Use keto biscuits to make an amazingly comforting sausage stuffing, perfect for Thanksgiving.
For the biscuits:
- 2 1/4 cups almond flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons salted butter, room temperature
- 3 large eggs
- 1 1/2 cups shredded cheddar cheese
For the stuffing:
- 1 pound ground breakfast sausage
- 1/2 teaspoon dried sage
- 1/2 cup chopped onion
- 3 celery stocks, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 large egg
- 3 tablespoons fresh sage leaves, chopped
- 3 tablespoons fresh parsely chopped
- 3 tablespoons salted butter, melted
- salt & pepper to taste
To make the biscuits:
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper for the biscuits.
In a medium-sized bowl, mix almond flour, baking powder, salt, and pepper. Cut in butter with a pastry cutter or masher until the mixture is like sand. Stir in eggs and fold in cheese. Combine until it forms a sticky dough.
Use an ice cream scoop to drop 9 biscuits onto the prepared cookie sheet. Bake for 15-20 minutes until cooked and slightly browned. Set aside to cool.
Increase the oven temp to 375 degrees. On the same baking sheet, crumble up all 9 biscuits into large cubes. Bake for about 5-8 minutes until browned and dried.
To cook the sausage:
Heat a skillet on the stove over medium heat. Crumble and cook sausage. Season with dried sage and salt & pepper to taste. After the sausage is cooked through, add onions and celery to the skillet and sauté until translucent and soft, about 5-10 minutes. Season with more salt and pepper.
To assemble stuffing components:
Place baked "croutons" and cooked sausage mixture into a large 9"x13" casserole dish or a pan 3 quarts or larger. In the casserole dish, stir in the egg and fresh herbs. Finally, pour in the broth and stir everything together.
Cover the dish with foil and bake at 350 degrees (reduced from 375 previously) for 15 minutes. Remove the foil, and pour melted butter on top of the stuffing. Cook for another 15 minutes uncovered. Enjoy warm!
Yield: 8 servings, Serving Size: 3/4 cup
Amount Per Serving: 587 Calories | 51.8g Fat | 10g Total Carbs | 4g Fiber | 2g Sugar | 24g Protein | 6g Net Carbs
I’m THANKFUL for this yummy keto stuffing!
This is legit DELICIOUS! What a great side dish and complement to any holiday meal, and it’s not difficult to make either. It’s every bit as yummy as the traditional stuffing I grew up eating! Hooray!
My Hip Sidekick Jenna tried this keto stuffing recipe, and here’s what she had to say:
“Of course, this is absolutely amazing; I cannot get enough of this keto stuffing! I can’t wait to bring it with me to Thanksgiving this year for all my low-carb family members. Stuffing is my favorite part of Thanksgiving, and this is everything it should be and more! I love fresh herbs. This is a from-scratch masterpiece!”
Hungry for dessert? Bake this easy keto pumpkin pie!
Stuffing is my favorite. In fact, most Thanksgivings I don’t eat any turkey. At all. I’m definitely going to try this, and I love that it can be make outside the turkey so I can have it anytime…I mean, so the family can enjoy the traditional stuffing in the bird.
Oh yay! I think you’ll love this then!
We do an “orphan” thanksgiving with friend who also don’t have family close by, and our one job every year has been to bring the turkey. I might have to add an additional side to my part. This looks soooo yummy, and I would totally just eat this for a meal. Maybe sprinkle some turkey on top 😉
YUM! Yes it’s so delicious. ENJOY Christine!
Maybe you could change it to Friendsgiving! 😉
Can it be made ahead of time?
Sure! You can brown the sausage and veggies a day ahead of time and compile it before hand. Then bake it when ready! Hope that helps!
What kind of sausage do you recommend?
I used a crumbled breakfast sausage, and it was very good!
Does this freeze well? I’m thinking it would be great to make ahead and freeze in meal size portions for a quick side for two.
I haven’t tried but I’m confident those ingredients would freeze well. Enjoy!
Made this today for Thanksgiving
Yay! Thanks for letting us know how yummy it turned out! Happy Thanksgiving!
I have been making this recipe for 3 years now…the only difference I bake my biscuits in a small square baking pan instead of individual biscuits (saves time & you are crumbling them eventually)….. I make this every Thanksgiving & Christmas holiday…most everyone thinks I’m baking cornbread lol!
I love the tip on how you bake the biscuits! Thanks!
Good tip! I am making this tonight!
Can u sub out the biscuits for keto friendly bread?
If that fits into your keto lifestyle, then yes you can.
How many cups of “croutons” should there be? I have a loaf of keto bread that I need to use up and this sounds perfect!
Hi Elaine! We haven’t tried it this way but 4 cups should be adequate. Let us know how it comes out🥰
Haven’t put it all together yet but the separate components are delicious! This is definitely going to scratch the itch for traditional stuffing. Thank you and happy Thanksgiving!
Yay! You’re welcome, Tina! Happy Thanksgiving!
Hi! I can’t tell from the recipe but do you melt the cheese when folding it in? I assume yes but want to make sure
Nope! You can just fold in the shredded cheddar cheese and it will melt in as it bakes.
What size casserole dish do you use for this recipe?
Hi there! It looks like any large size casserole dish should work well! Hope that helps!
It was so good! Couldn’t tell that it was keto croutons. That was the one item that I would have missed even more than the turkey!! So glad I tried it!! 100% GREAT
Woohoo! Happy to hear how much you loved it! Thanks for sharing with us, Lisa!
I made this for Thanksgiving and everyone loved it. I loved the biscuits so much for the keto croutons I made a separate batch as my “rolls” with dinner. I’ve been enjoying the leftovers with turkey and bacon wrapped green beans. Thanks for sharing an awesome recipe!
Hi Cat! That is so awesome to hear. It’s often hard to stay on track during the holidays so it’s always nice to find recipes that are yummy! Hope you had a wonderful Thanksgiving ❤
I did the same, but added chopped chives oh wow so goid
Hi Timothy! That sounds delicious ❤
I will try this recipe for Thanksgiving 2021 . I so glad so many good comments about the stuffing!!!
Yay! SO glad you can add it to your menu for this year!
Hi! To save time, do you think the biscuits could be made in advance and freeze them till ready to make the stuffing?
You sure can! That’s a great idea, Tammy!
This recipe is going to be the perfect side dish for our thanksgiving meal as we are keto and we have others whom are gluten free.
However, I never have great success with cooking things on the stove so I edited the recipe to make it instapot friendly.
I sautéed the meat in the instapot for a few minutes till almost all the way cooked then added veggies and sautéed them for a few more minutes. I then added a can of chicken broth and locked the lid on sealing manual for 5 minutes with a quick release.
After the biscuits were crumbled and cooked a little bit longer in the oven I added the egg and mixed then the chicken broth veggie meat mixture from the pot.
The rest is exactly the same and sooo delicious
Yummy! It sure sounds delicious! Thanks for letting us know how you make it!