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Keto Holiday Stuffing

Today I'm sharing a recipe for all my American friends! So I created a delicious Thanksgiving just in time for this special occasion. To make it, I used my favourite Sourdough Keto Baguettes. Drying out the baguettes chopped into breadcrumbs made them even better and I couldn't tell the difference from real sourdough bread - all the moisture you sometimes get with psyllium breads went away and the texture was perfect. This was one of the best recipes I've ever tasted and I'm definitely making it soon again.

If you have allergy limitations, here are a few tips for alternative bread recipes:

  • Nut-free. If you are allergic to nuts, you can try my nut-free Keto Buns.
  • Psyllium-free. For a psyllium-free alternative, you can use Di's Keto Buns.
  • Coconut-free. Although I haven't tried it, this recipe includes some tips.
  • Paleo & Dairy-free. You use any of my other breads and use coconut milk instead of cream in this recipe.

There are even more keto, paleo / primal recipes you can try this Thanksgiving! Carolyn of All Day I Dream About Food lists many of them in this post. Carolyn's Spicy Sausage and Cheddar Stuffing must be one of the most popular recipes on her blog. Maria Emmerich of Keto Adapted has more tips here. And finally, Vivica of The Nourished Caveman has also created a version of keto-friendly stuffing for this special occasion.

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Preparation time

Hands-on
Overall

Nutritional values (per regular serving):

3.6 grams 5.2 grams 14.3 grams 21.7 grams 7.8 grams 278 calories
Total Carbs8.8grams
Fiber5.2grams
Net Carbs3.6grams
Protein14.3grams
Fat21.7grams
of which Saturated7.8grams
Energy (calories)278kcal
Magnesium62mg (15%)
Potassium384mg (19%)

Net carbs in 8 large servings: 7.2 g / serving. Macronutrient ratio: Calories from carbs (5%), protein (21%), fat (73%)

Ingredients (makes 16 regular or 8 large servings):

  • 1 recipe Sourdough Keto Baguettes - see allergy-free tips in the intro for suitable alternatives
  • 600 g gluten-free sausage meat (1.32 lb/ 21.2 oz)
  • ¼ cup ghee or lard (55 g/ 1.9 oz)
  • 1 large white onion (150 g/ 5.3 oz)
  • 3 cloves garlic
  • 2-3 celery stalks (120 g/ 4.2 oz)
  • 1 tbsp freshly chopped sage leaves or 1 tsp dried
  • 1 tbsp freshly chopped rosemary or 1 tsp dried
  • 3 cups chicken stock or bone broth - you can make your own (720 ml / 24 fl oz)
  • ⅓ cup heavy whipping cream or coconut milk - I like Aroy-D coconut milk (80 ml / 3 fl oz)
  • 2 large eggs
  • 1 tsp salt or to taste (pink Himalayan or sea salt)
  • ¼ tsp black pepper

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Make the sourdough keto baguettes. I made mine 2 days in advance but freshly baked baguettes will work too. Cut the baguettes into about ½-inch pieces (1 cm). Preheat the oven to low, 100 C / 210 F.
  2. Place the diced bread on a baking sheet lined with baking paper and transfer into the oven. Dry in the oven for 3 hours. You need to dry the bread so that it can soak all the juices when you mix it with the remaining ingredients. Then remove from the oven and set aside on a cooling rack.
  3. Preheat the oven to 175 C / 350 F. Remove the sausage casing and place the sausage meat on a hot pan greased with half of the ghee. Break any large pieces with a spatula...
  4. ... and cook until the meat is browned from all sides. This will take just 6-8 minutes. Then, use a slotted spoon and transfer the meat in bowl. Set aside.
  5. Peel and slice the onion and chop the garlic. Place the onion in a the same pan greased with the remaining ghee and cook over a medium heat until fragrant and lightly browned. This will take about 10 minutes.
  6. Meanwhile, chop the celery and all the herbs (rosemary and sage) into small pieces.
  7. Add the herbs and celery to the onion and keep cooking for another 5 minutes or until the celery is tender.
  8. When done, take off the heat and set aside. Place the dried keto bread pieces, sausage meat and cooked onion & celery into a large mixing bowl.
  9. Pour in the chicken stock and combine well. Let the bread soak up all the juices.
  10. Crack the eggs in a bowl and mix with the cream. Season with salt and pepper.
  11. Place the content of the large mixing bowl in a baking tray. Pour the egg mixture evenly all over the stuffing and place in the oven.
  12. Cook for 35-40 minutes. When done, remove from the oven and set aside on a cooling rack. Eat immediately or let it chill completely and store in the fridge for up to 5 days. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (18)

I made this stuffing for Thanksgiving and my family!y was quite amazed. The sourdough bagettes are perfect on their own as well

Reply

Thank you Joyce!

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Since going LCHF more than 3 years ago (I'm down 140 lbs.), I've been in search of a healthy stuffing to make on Thanksgiving. The ones I've tried haven't really worked out. I planned on giving up this year, but I spotted your recipe. It looks amazing and can't wait to try. Also the baguettes look awesome -- my husband insisted I make a double batch as he loves turkey sandwiches! I can't wait to try both recipes!
PS Love your site!

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Thank you for your kind words! I hope you both like it! Smile

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Quick update: This recipe and the sourdough keto baguettes are amazing! Without a doubt the best LCHF stuffing I've had. My husband was still raving about it this morning. Oh, and those baguettes! Very filling. In a rush on Sunday I had no time for lunch so I just slapped some grass-fed butter on a baguette and headed out the door. Didn't feel hungry until dinner time. Amazing!

Reply

Thank you ! I'm so glad you like them! Smile

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Hi Martina, this stuffing looks absolutely incredible. It is so hard to find a beautiful stuffing once you go low carb and give up bread (which is the main ingredient in so many stuffing recipes). I have included it in my recipe roundup - Top 20 Low Carb Thanksgiving recipes from my favourite low carb websites. Libby

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Thank you so much Libby! I'll make sure to share your roundup with my readers Smile

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For my entire 32 years of marriage I've been trying to recreate my mother in law's stuffing & have always failed. This recipe might do the trick! Do you think it would impact the recipe much if I make this without the sausage?

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I'd think that the sausage is one of the main ingredients but you may be able to use something else like feta cheese or grated / diced cheddar cheese Smile

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I made stuffing yesterday for tonight's dinner, and used frozen broccoli (blitzed in a food processor while still frozen) to make a complete meal out of the stuffing.  The reason why I made the stuffing so fat ahead:  the recipe calls for refrigerating it overnight before basking.
Otherwise, the recipe is almost the same as yours.  I thawed and cut up an entire package of Mikey's Muffins for the bread (the recipe served 4, so it didn't need as much bread in it).
BTW, did you use ALL your baguettes in this recipe?  

Reply

Yes,  used all 8 baguettes and also slightly more sausage meat compared to traditional stuffing recipes (traditional asks for 1 lb. and I used 600 g). Most of the traditional recipes use 800-1000 grams of bread so I used about the same amount (one baked baguette is about 100 grams). I think that it should work with 6 baguettes too (4 may not be enough). If you use less bread, you will also have to use less chicken stock Smile

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Lordy, I need to proofread before I send!!
Last night, I was perusing my saved recipes, and realized yours above is like a blend of an "overnight" casserole (a local farmer's market recipe) with a keto stuffing recipe I found (RuledMe?  I don't remember).  One of the recipes calls for eggs + milk/cream, and the other calls for broth--yours calls for both.  I wonder what would happen if I were to make your recipe, then refrigerate it overnight before baking...a stuffing casserole, perhaps?  Hmmm...time for another experiment!

Reply

No worries, I always find typos in my own comments! I followed a traditional recipe for stuffing and used the baguettes - maybe adjusted the ingredients a bit. I've actually seen that some that use one egg and 1/4 cream, I used a bit more. I think the stuffing holds better together with the eggs. Carolyn (link in the intro) used eggs + cream in her stuffing too so that may be the recipe? Let me know how your experiment went - I haven't tried that technique but but would be interested to know Smile

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Hi Martina, caught this from your thanksgiving recipes email! Am I able to use ground pork instead of sausage? I just have it in the freezer! Thanks!

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Yes you can! You can make your own sausage meat by adding any herbs and spices Smile

Reply

Thank you Smile also is there another way to dry the bread if my oven temp doesn't go that low?

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You can try the lowest temperature and reduce the cooking time, that should work! Smile

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