Low-Carb Thanksgiving Sausage Stuffing (dressing)

stuffingThanksgiving is a tough holiday for people who are watching their weight, right? Well, not me. This is the first of a series of recipes that I’ll post for (US) Thanksgiving that you can enjoy without feeling guilty.

This recipe is exactly what I would make before I transformed myself with a ketogenic diet, except for the bread. At first when I wrote this recipe. I used Mahler’s Low-Carb Bread for the croutons. Since then I have switched to a non-wheat bread from Fox Hill Kitchens. In fact, they are called Croutonz. Everything else is exactly the same.

Start with a mirepoix (chopped celery, carrots, mushrooms, and garlic sauteed in an entire stick of butter), add crumbled sage or italian sausage, and add some chopped fresh herbs (mostly sage, with some thyme and rosemary). At the end, throw in a few sliced black olives and onion powder to taste.

You then add some chicken stock. If you make it yourself, great! If you buy it, get the low-sodium stock. You want to be able to control the salt yourself.

Cut the toasted bread into small cubes and place in a large mixing bowl. Pour the hot stock/mirepoix over the bread and combine. If it’s too dry, add a bit more stock. Now it’s ready to either stuff a bird, or to be roasted and toasted in a baking pan. Pour a little more melted butter over the top before baking if you like. Bake at 300 degrees for 30-40 minutes. Get it nice and crispy. If you want to stuff a bird, well… have at it!

I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.

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Low-Carb Thanksgiving Sausage Stuffing
An amazingly satisfying low-carb stuffing you can eat for Thanksgiving.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Melt butter in a saucepan over low-to-medium heat. Add vegetables and crumbled sausage and saute' for 5 minutes.
  2. Add chopped garlic and saute' for another 10 minutes or until tender.
  3. Add onion powder (optional) and chicken stock.
  4. Warm up for 2 or 3 more minutes.
  5. Pour the stock, sausage, and veggies over the croutons and mix well.
  6. Spread into a banking pan and bake in a 300F oven for 30-40 minutes or until it gets crispy on top.
  7. If you'd rather stuff it into a turkey or chicken, do so. It's stuffing!
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