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–+ servings

Keto Sausage and Herb Stuffing

A delicious and satisfying low-carb stuffing made with Italian sausage, fresh herbs, and cauliflower rice, perfect for holiday meals or weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sausage and Vegetables
  • 1 pound Italian sausage Choose between mild or spicy.
  • 1 cup celery Diced for a crunchy texture.
  • 1 cup onion Diced to add sweetness and depth of flavor.
  • 1 cup mushrooms Diced for an earthy taste.
  • 2 cups cauliflower rice Fresh or frozen, this is the low-carb base of your stuffing.
  • 1 teaspoon garlic powder For a hint of savory goodness.
  • 1 teaspoon onion powder To enhance the onion flavor.
  • 1 teaspoon dried thyme A classic herb that adds warmth.
  • 1 teaspoon dried sage Perfect for that traditional stuffing flavor.
  • 1 teaspoon dried rosemary Adds a fragrant touch.
  • 1/2 teaspoon salt To season the dish.
  • 1/4 teaspoon black pepper For a little kick.
  • 1/4 cup chicken broth To moisten the stuffing.
  • 2 large eggs Beaten, to bind the ingredients together.
  • 1/4 cup fresh parsley Chopped for a burst of freshness.

Equipment

  • large skillet
  • 9x13-inch baking dish
  • food processor

Method
 

  1. Wash and chop the vegetables. Dice the celery, onion, and mushrooms into small pieces. If using fresh cauliflower, pulse it in a food processor until it resembles rice.
  2. Heat a large skillet over medium heat. Add the Italian sausage and break it apart as it cooks until browned, about 5-7 minutes. Drain excess fat if necessary.
  3. Add the diced celery, onion, and mushrooms to the skillet. Sauté for about 5 minutes until softened and fragrant.
  4. Stir in the cauliflower rice, garlic powder, onion powder, thyme, sage, rosemary, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
  5. In a large bowl, combine the sausage mixture with chicken broth, beaten eggs, and fresh parsley. Mix well and transfer to a greased 9x13-inch baking dish. Bake at 350°F for 25-30 minutes until golden brown.
  6. Let the stuffing cool for about 5 minutes before serving.

Nutrition

Calories: 290kcalProtein: 18gSodium: 600mg

Notes

Let the mixture cool slightly before adding the eggs to prevent scrambling.

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