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The Best Low-Carb Holiday Stuffing

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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.

Hands-on Overall

Allergy information for The Best Low-Carb Holiday Stuffing

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs3.6 grams
Protein14.3 grams
Fat21.7 grams
Calories278 kcal
Calories from carbs 5%, protein 21%, fat 74%
Total carbs8.8 gramsFiber5.2 gramsSugars2.3 gramsSaturated fat7.8 gramsSodium604 mg(26% RDA)Magnesium61 mg(15% RDA)Potassium385 mg(19% EMR)

Ingredients (makes 16 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)
  • 1/4 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)
  • 1/3 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)
  • 1/4 tsp black pepper

Note: Recipe makes 16 appetizer/side servings, or 8 large (regular) servings.


  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 1/2-inch pieces (1 cm). Preheat the oven to low, 100 °C/ 210 °F. The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing
  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... The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing
  6. Meanwhile, chop the celery and all the herbs (rosemary and sage) into small pieces. The Best Low-Carb Holiday Stuffing
  7. Add the herbs and celery to the onion and keep cooking for another 5 minutes or until the celery is tender. The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing
  9. Pour in the chicken stock and combine well. Let the bread soak up all the juices. The Best Low-Carb Holiday Stuffing
  10. Crack the eggs in a bowl and mix with the cream. Season with salt and pepper. The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing
  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. The Best Low-Carb Holiday Stuffing Enjoy! The Best Low-Carb Holiday Stuffing

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Sausages, pastured, free of gluten and sugar
0.2 g6.2 g6.7 g86 kcal
0 g0 g3.4 g31 kcal
Onion, white, fresh
0.7 g0.1 g0 g4 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Celery stalk, fresh
0.1 g0.1 g0 g1 kcal
Sage, fresh
0 g0 g0 g0 kcal
Rosemary, fresh
0 g0 g0 g0 kcal
Chicken stock (broth), chicken only, homemade
0 g0.9 g0.9 g12 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0.1 g1.9 g18 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Sourdough Keto Baguettes (KetoDiet blog)
2.2 g6.1 g8.2 g116 kcal
Total per serving
3.6 g14.3 g21.7 g278 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (28)

Hi Martina, I have Hashimoto's autoimmune, too. I have read that many people afflicted by this disease don't do well on low-carb or keto. I had lived a low-carb lifestyle for over 15 years and was actually diagnosed 2 years ago. My functional doc says it's likely that low-carb contributed to the total disappearance of my good gut flora, thus triggering my autoimmune. Can you please share your general thoughts on this? Since giving up my LC lifestyle, I have gained back all the weight I lost 15 years ago and I'd like to go back on it without putting my health in jeopardy. Thank you.

I'm sorry to hear that Patti. Unfortunately it's a very common claim. Low-carb diets do not cause thyroid disease, and there are many other triggers, especially environmental that lead to Hashimoto's. Food quality (how you follow a low-carb diet) also plays a major role. There are a few things to keep in mind when you have thyroid issues and want to follow a low-carb diet: Are Keto and Low Carb Diets Suitable for People with Thyroid Disease?
I'm not a health professional and can't give personalised advice but if I were you  I'd seek a second opinion.

Is it critical for the eggs in the recipe?  I have always used only broth and we like a bit drier stuffing usually - this is my first keto thanksgiving and wondering if it will be too wet with the cream, broth and eggs.
I also wondering if it gets a scrambled egg kind of mix or ???  Thanks for your help.

I don't think it resembles scrambled eggs (they do blend in well) but if you prefer a drier stuffing, you can omit the eggs 😊

Would work better with a recipe print version - as I like to cross off ingredients as I add. Looks good

Hi Deb, you can print any recipes from my blog (see the option below the recipe title). I hope this helps!

Could you put it all together, and bake the next day? Or should you bake it and reheat for the next day?
I made the baguettes, so awesome!!! Thanks

I would keep the bread and the remaining ingredients separate (the cooked sausage + vegetables in the fridge, and the bread in an airtight container). This will help retain the crispness. Then mix, add eggs and bake when ready. I think that either will work but I'd try to keep the bread crispy.

How Martina- Just wondering if the addition of eggs makes it taste like scrambled eggs.? Not a huge fan of eggs or their taste and I find some recipes taste very eggy...

I don't think it does but you could skip them if you prefer to. It won't hold together as well as with eggs and will be more crumbly.

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

Thank you Joyce!

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!

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

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!

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

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

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

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?

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 😊

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?  

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 😊

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!

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 😊

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!

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

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

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