Best Low Carb Keto Italian Sausage Stuffing Recipe
If you’re on a keto or low carb diet, you can still enjoy traditional stuffing for Thanksgiving using my keto coconut flour low carb bread! This perfect side dish tastes just like my Italian Grandma’s Authentic stuffing and is perfect for your holiday table! Just 2 g net carbs!
Keto Italian Sausage Stuffing
Classic Italian sausage stuffing is one of the best sides for your Thanksgiving holiday meal to enjoy!
Replacing the traditional Italian bread in the stuffing with my keto low-carb bread, turns this high carb side into a wonderful keto friendly low carb stuffing recipe you can enjoy on your keto diet or low carb diet.
All the spices, and amazing flavors of a traditional Italian sausage stuffing without all the carbs for your holiday feast!
If you’re not a fan of my coconut flour bread, you can also swap the bread with my Everything Bagel Almond Flour bread instead, either will work fabulously!
Carbs in Traditional Stuffing
According to the app Cronometer, 100 grams of a bread and sausage stuffing has 17 grams of total carbs and 1.9 grams of dietary fiber with 15.4 g net carbs.
Carbs in our Keto Stuffing
The recipe card is at the bottom of this page with all nutritional information, but as far as carbs go, our keto friendly sausage stuffing has 5 g of carbs for ¾ cup serving.
Dietary fiber is 3 grams so that makes just 2 g net carbs per serving. Definitely a great side dish for your Thanksgiving table and honestly no one will even notice it’s low carb. My whole family loved it!
Italian Sausage Stuffing
My Italian Grandmother’s sausage stuffing was something I looked forward to every Thanksgiving holiday season as that was the one and only time she would make it.
Filled with spicy pork sausage and even knowing the giblets and other organ parts were it, didn’t stop us kids from enjoying it. While this easy keto stuffing recipe excludes the organ parts, you can certainly add them into the recipe with the cooking of the ground sausage.
My grandmother also stuffed this into the turkey, but you can still achieve the same perfect flavors without doing that.
If you’re not a fan of spicy hot pork sausage, you can certainly use sweet, though in my opinion, the spice is the best part of this stuffing! A small portion is totally filling and satisfying!
Keto Coconut Flour Bread
My keto coconut flour bread taste like honey wheat bread and the texture replicates it as well. Perfect for actual sandwiches and that’s why I used it in this keto sausage stuffing as I knew it would hold up well to all the other ingredients and not become a mushy consistency.
If you make the bread the day before, it will save you some time when you make the stuffing.
If you decide to wait, and make the bread the same day as the stuffing, from start to finish you are looking at about 2 hours total. Save some time and make it the day before, chop into cubes and lay on a baking sheet pan overnight to dry out.
What is Bell’s Seasoning?
Bell’s seasoning is a poultry seasoning my grandmother used in her own sausage stuffing.
It was created by William G. Bell in Boston in 1867. It combined ground dried rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
Bell’s seasoning was salt free, so make sure to use salt and pepper to taste. I am using a combination of this with some fresh herbs as well. Feel free to make your own dried seasoning blend to replicate this Bell’s Seasoning.
Keto Thanksgiving Side Dishes
Pecan Cranberry Brussels Sprout Salad
Keto Sausage Stuffing Recipe
Keto Italian Sausage Stuffing
Servings: 16 servings @¾ cup
Calories: 253kcal
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Ingredients
- 1 loaf Keto Coconut Flour Bread or 6 cups cubed keto bread or 269 grams
- 1 tablespoon olive oil
- 1 pound Spicy Italian Pork Sausage Link or ground pork sausage (453 grams)
- 1 teaspoon Bell’s seasoning See description above of dried herbs used
- ¼ cup butter
- 1 cup diced yellow onion or 142 grams
- 1 cup diced celery or 142 grams
- ½ cup fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 2 teaspoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth or chicken stock
- 1 large egg whisked
Instructions
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Preheat oven to 350 degrees F. Arrange a single layer of keto bread cubes onto a large baking sheet pan and bake for 10-15 minutes or until dried and golden brown. Transfer toasted bread cubes to a large mixing bowl.
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In a large skillet, add oil and sausage, crumble the sausage into small bits and cook over medium heat until browned. Stir in Bell’s seasoning then transfer to the bowl with the cubed bread.
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Using the same skillet you cooked the sausage in, add the butter, onion, celery, fresh parsley, rosemary, thyme, sage, salt and pepper to the sausage drippings in pan. Cook until vegetables are soft and add to bowl. Mix sausage mixture together in the bowl.
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Whisk the chicken bone broth and egg together, pour half into the large bowl. Mix well then pour in a little more broth to fully coat everything. You want stuffing nice and wet, but not soggy. I used the full 2 cups of broth.
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Place stuffing mixture into a 2 quart casserole dish and press it down with a spoon to pack it in. Bake for 30-40 minutes or until golden brown.
Storage
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Once cooked and cooled this stuffing can be made up to 2 days ahead, covered and stored in the refrigerator. You can also place in an airtight container and freeze this stuffing for up to 3 months and thaw in the fridge the night before you want to enjoy it.
Notes
This recipe was first published in November of 2020.
Nutrition
Serving: 1serving @ ¾ cup | Calories: 253kcal | Carbohydrates: 5g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 327mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
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