Herbed Sausage Stuffing - Keto, Low Carb & Gluten Free
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3.5 from 2 votes

Herb Sausage Stuffing - Keto, Low Carb & Gluten Free

This stuffing will not leave you feeling deprived this Thanksgiving!  If you are looking for a stuffing that most resembles traditional stuffing made with herbed bread/croutons, this recipe will deliver! I make my own herbed bread to cube up and use in this stuffing.  It's an extra step, but trust me when I tell you it is SO worth it!  Crumbled sausage, celery, fennel and chopped pecans are also in this delicious dish, along with my Homemade Chicken Stock, see recipe here.  Once you make this Keto friendly version, you will see there is no reason to cheat with traditional stuffing!
Prep Time10 mins
Cook Time1 hr 35 mins
Total Time1 hr 45 mins
Course: Side Dish
Servings: 12
Author: Keto Cooking Christian

Ingredients

For the Herb Bread

  • 2 Cups Almond Flour
  • 3 tablespoons  Oat Fiber  see note below
  • 3 Eggs beaten
  • 1 Cup Sour Cream
  • 1/2 cup Grass-Fed Butter melted
  • 2 teaspoons  swerve confectioners or powdered erythritol
  • 1 tablespoon fresh thyme regular or lemon, chopped
  • 3 teaspoons dried Herbs De Provence
  • 1 teaspoon fresh sage chopped
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon baking soda
  • Pinch of Salt

For the Stuffing

  • 1 pound ground sausage
  • 2 1/4 cups  chicken stock  see my homemade chicken stock recipe here
  • 2 stalks celery chopped
  • 1/2 cup fennel chopped
  • 1/2 cup onion sliced thinly
  • 1/3 cup toasted pecans chopped
  • 1/2 cup grass fed butter divided
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh thyme regular or lemon, chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions

To Make the Herb Bread

  • Preheat oven to 350F.
  • Mix all the dry ingredients together in a bowl and set aside.  In a separate bowl, add the eggs, sour cream, herbs, swerve and butter, then mix to combine.
  • Mix in the dry ingredients, just until combined.
  • Pour the mixture into an 9 X 12 glass or ceramic baking dish that's been sprayed with nonstick spray.  Bake for 25 minutes or until a toothpick, when inserted, comes out clean.
  • Lower the temperature to 250F.  Invert onto a cutting board to cool slightly, then cut into small cubes and spread over a baking sheet lined with parchment paper.  Bake for 25 minutes or until the bread has dried and firmed up, careful not to burn it!  Remove and set aside to cool slightly, and increase the temperature to 375F.  Bake for 5 more minutes, then set aside.

To Make the Stuffing

  • Cook the sausage in a large skillet over medium heat.  Once browned, scoop out and set aside.  Add most of the butter (reserving some to dot on the top of the stuffing) in the pan and sauté the onions, fennel and celery for about 8-10 minutes or until slightly softened.
  • Add the sausage, onions, celery and fennel to a large bowl and mix. Mix in the chicken stock, herbs and pecans.  Add in the cubed herb bread and gently toss.  Add more chicken stock if you prefer a more soggy stuffing.  I prefer mine moist, but a little crunchy on top once baked, so 1 1/2 cups is the perfect amount for me.
  • Pour the mixture into a large baking dish that has been sprayed with nonstick spray and add small dots of softened butter to the top.  Bake for 40 minutes @ 375F, first 30 minutes covered with foil and last 10 minutes uncovered.  Allow to cool slightly before serving!

Notes

You can replace the pecans with walnuts or pine nuts, if you'd like.  You can make the herb bread in advance and toast the day you plan on making the stuffing.  Keep in the fridge until you are ready.