Keto Sausage & Herb Stuffing
All the Thanksgiving stuffing flavors — sage sausage, buttery celery and onion, mushrooms and toasted pecans — baked with cauliflower in place of the bread until crisp on top.
Nutrition per serving
¾ cup- Net carbs
- 5.5g
- Calories
- 278kcal
- Protein
- 15g
- Fat
- 21g
- Total carbs
- 8.8 g
- Fiber
- 3.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian (double mushroom): No sausage: twice the mushrooms, browned hard, bring the savory depth, and vegetable broth keeps it meat-free.
- Skip the sausage. Brown all the mushrooms in two batches, each with 1 tablespoon of the butter, until deeply golden, then add the remaining butter with the onion and celery.
- Add all the sage, thyme and pepper with the garlic and rosemary, and use vegetable broth to bind.
Nut-free (pepitas): Toasted pumpkin seeds stand in for the pecans and keep the crunch for nut-free tables.
- Toast the pepitas in a dry skillet for 3–4 minutes, until they puff and start to pop, and use them in place of the pecans.
Cranberry & sage: Fresh cranberries, lightly sweetened, add tart pops of color — a holiday classic for under 1 g more net carbs per serving.
- Toss the halved cranberries with the sweetener and fold them in with the pecans and parsley; they soften and turn jammy in the oven.
- Sage sausage
- Stuffing
- To bind
- Sage sausage
-
1 lb ground porkleave out - Stuffing
- To bind
- Also add
- Sage sausage
- Stuffing
- To bind
- Sage sausage
- Stuffing
- To bind
- Also add
Estimated cost $14.90 for 8 servings ($1.86 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and butter a 9 × 13-inch (23 × 33 cm) baking dish.
-
Make the sausage: in a large skillet over medium-high heat, cook the pork with 1 teaspoon of the sage, the thyme, ½ teaspoon of the salt and the pepper, breaking it into small crumbles, for 7–8 minutes, until browned and no pink remains (160°F/71°C). Scoop it into a large bowl, leaving the fat in the pan.
-
Add the butter, onion and celery to the pan and cook over medium heat for 6–8 minutes, until soft. Add the mushrooms and cook 6–8 minutes more, until they have released their liquid and it has evaporated. Stir in the garlic, rosemary and remaining sage for 1 minute.
-
Add the cauliflower and remaining salt, raise the heat to medium-high and cook 6–8 minutes, stirring occasionally, until crisp-tender and catching some color. Tip everything into the bowl with the sausage, add the pecans and parsley and let cool for 5 minutes.
-
Whisk the eggs with the broth, pour over the stuffing and toss until evenly moistened. Spread it in the baking dish.
-
Cover with foil and bake 20 minutes, then uncover and bake 15–20 minutes more, until the top is golden and crisp at the edges and the center is set (160°F/71°C). Rest 5 minutes before serving.
Tips for success
-
The egg-and-broth mixture is what makes this hold together and scoop like bread stuffing. Without it you have a tasty sauté, but not stuffing. - Seasoning your own sausage skips the sugar and fillers in many store-bought kinds. If you use bulk breakfast sausage instead, check the label and cut the salt in half.
- Bake it in a dish rather than inside the bird: stuffing cooked in a turkey has to reach 165°F (74°C), by which time the breast is overcooked. For a more bread-like texture, fold in 2 cups of cubed, toasted almond flour bread with the eggs.
Nice to have, not needed
- Cubes of toasted almond flour bread make it more bread-like — it holds together well without.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat covered at 350°F (175°C) for 15–20 minutes, or microwave portions for 1–2 minutes.
Prep tip: Assemble it the day before, cover and refrigerate, then bake on the day — add 10 minutes to the covered time.
Assemble up to 1 day ahead, cover and refrigerate; add 10 minutes to the covered baking time. Leftovers keep 4 days in the fridge or 2 months in the freezer. Reheat at 350°F (175°C) until hot.
Variations
3 variations, each with its own ingredients and macrosVegetarian (double mushroom)
DietNo sausage: twice the mushrooms, browned hard, bring the savory depth, and vegetable broth keeps it meat-free.
- chicken broth → vegetable broth
- + 8 oz extra cremini mushrooms
- no ground pork
6 g net · 161 kcal · 6 g protein · 12 g fat · ≈$1.61 per serving (+0.5 g net carbs vs the original)
Nut-free (pepitas)
DietToasted pumpkin seeds stand in for the pecans and keep the crunch for nut-free tables.
- pecans → roasted pepitas (pumpkin seeds)
5.5 g net · 269 kcal · 17 g protein · 20 g fat · ≈$1.78 per serving (same net carbs as the original)
Cranberry & sage
FlavorFresh cranberries, lightly sweetened, add tart pops of color — a holiday classic for under 1 g more net carbs per serving.
- + ½ cup fresh or frozen cranberries
- + 2 tsp allulose or granulated erythritol
6 g net · 282 kcal · 15 g protein · 22 g fat · ≈$1.97 per serving (+0.5 g net carbs vs the original)
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