This keto stuffing recipe has everything I want next to the turkey: crisp golden edges, a soft buttery center, savory sausage, toasted pecans, and plenty of sage. Instead of regular bread, it starts with homemade low carb cornbread, so you still get that cozy holiday stuffing texture in a lower-carb version.
I used to think turkey was the main event at Thanksgiving, but honestly, stuffing is usually what I go back for. There’s something about buttery cornbread mixed with onion, celery, sausage, and sage that makes the whole plate feel more like the holidays.
Whether you call it stuffing or dressing, this easy low carb stuffing is perfect for Thanksgiving, Christmas, or any cozy dinner that needs something warm and savory on the side. It makes 8 servings, and several of the components can be prepared ahead to make holiday cooking a little easier.
Why You’ll Love This Keto Stuffing
- Classic holiday flavor: Buttery cornbread, sausage, onion, celery, poultry seasoning, and fresh sage give it that familiar stuffing flavor.
- Crispy on top, soft inside: Toasting the cornbread first helps it absorb the broth while still keeping some texture.
- Made with keto cornbread: Homemade almond flour cornbread replaces traditional bread.
- Perfect for holiday dinners: Serve it alongside turkey, chicken, or your favorite Thanksgiving mains.
- Makes 8 servings: There’s plenty for a holiday table without making an enormous batch.
- Easy to prepare ahead: You can make the cornbread and cook the sausage and vegetables ahead of time, then combine everything when you’re ready to bake.
- Easy to customize: Swap the pecans for walnuts, add cooked mushrooms, or use vegetable broth and omit the sausage for a vegetarian version.
- Can be gluten-free: Use gluten-free cornbread, sausage, broth, and seasonings if you need the entire dish to be gluten-free.
Is Stuffing Keto Friendly?
Traditional stuffing is usually made with white bread, wheat bread, or packaged bread cubes, so it tends to be much higher in carbohydrates.
For this keto cornbread stuffing, regular bread is replaced with homemade almond flour cornbread. You still get the warm, buttery, savory flavors of classic stuffing, along with those crispy golden edges that are arguably the best part.
The exact carb count can vary depending on the cornbread, sausage, broth, and other brands you use, so always calculate nutrition using your specific ingredients if you track carbohydrates closely.
Keto Stuffing Ingredients
Here’s what you’ll need to make this low carb holiday stuffing:
- Keto Cornbread: One recipe of my keto cornbread forms the base of the stuffing. You can make it a day ahead, then cube and toast it before assembling the stuffing.
- Yellow Onion: Adds sweetness and classic savory flavor.
- Carrot: One grated carrot adds a little color, texture, and natural sweetness.
- Celery: A must for that traditional stuffing flavor and texture.
- Ground Sausage: Adds richness and makes the stuffing extra savory.
- Butter: Used to sauté the vegetables and give the stuffing its rich, buttery flavor.
- Poultry Seasoning: Brings those familiar Thanksgiving herbs together in one simple seasoning.
- Pecans: Chopped pecans add a little crunch throughout the stuffing.
- Chicken Broth: Moistens the toasted cornbread and brings everything together.
- Fresh Sage: Freshly chopped sage gives the stuffing its signature holiday aroma.
- Salt and Pepper: Add to taste.
How to Make Keto Stuffing
Making this keto Thanksgiving stuffing is simple. The key is to toast the cornbread first so it can soak up the broth without becoming overly soft.
- Toast the cornbread. Preheat the oven to 350°F (175°C). Cut the keto cornbread into cubes and spread them in a single layer on a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until dry, lightly crisp, and golden. Transfer the cubes to a large mixing bowl.
- Cook the sausage. Brown the ground sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Once cooked through, transfer it to a paper towel-lined plate to drain any excess grease.
- Sauté the vegetables. In the same skillet, melt the butter. Add the diced onion, grated carrot, and celery and cook for 2 to 3 minutes, until they begin to soften.
- Combine the stuffing. Add the cooked sausage and sautéed vegetables to the bowl with the toasted cornbread. Add the poultry seasoning, fresh sage, salt, pepper, chicken broth, and chopped pecans. Gently toss until everything is evenly combined.
- Bake covered. Transfer the mixture to a 9×13-inch casserole dish. Cover with foil and bake at 350°F (175°C) for 20 minutes.
- Finish uncovered. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and lightly crisp.
Tips for the Best Keto Stuffing
- Make the cornbread ahead: Baking the keto cornbread the day before makes holiday prep easier and gives it time to cool completely before you cube and toast it.
- Don’t skip toasting the cornbread: This dries the surface slightly so the cubes absorb the broth without immediately falling apart.
- Add the broth gradually: Pour in the 1 cup of chicken broth gradually while gently tossing so it moistens the cornbread evenly.
- Don’t overmix: Toss everything gently. Aggressive mixing can break the cornbread into crumbs.
- Doubling the recipe: If you need a larger batch, divide a double recipe between two 9×13-inch dishes so it bakes evenly.
- Make it vegetarian: Omit the sausage and replace the chicken broth with vegetable broth. Cooked mushrooms are a delicious addition if you want a little more texture.
- Swap the nuts: Chopped walnuts can replace the pecans.
- Add eggs for a firmer texture: The original recipe doesn’t require eggs, but you can whisk 2 large eggs and mix them into the stuffing before baking if you prefer a more cohesive, casserole-like texture.
- Adding extra vegetables: Mushrooms or chopped kale work well, but cook them first so they don’t release too much extra moisture into the stuffing.
How to Store Keto Stuffing
- Fridge: Let the stuffing cool, then transfer leftovers to an airtight container and refrigerate for up to 3 days. Add a small splash of chicken broth before reheating if the stuffing seems dry.
- Freezer: Transfer completely cooled stuffing to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For food safety, reheated stuffing should reach 165°F (74°C) in the center.
Frequently Asked Questions
What Is the Difference Between Stuffing and Dressing?
Stuffing and dressing are essentially the same type of savory bread-based side dish. Traditionally, “stuffing” refers to a mixture cooked inside poultry, while “dressing” is baked separately in a casserole dish. The names are also used differently depending on the region, so you’ll often hear both terms used for the same dish.
Since this recipe is baked separately in a casserole dish, it could technically be called keto dressing, but keto stuffing is the more familiar name.
What Is the Best Bread for Low-Carb Stuffing?
Slightly dry or toasted bread works best for stuffing because it can absorb the broth without becoming overly soft.
For this recipe, I use my keto cornbread and toast the cubes for 20 to 25 minutes before mixing the stuffing. That extra step gives the finished stuffing a much better texture.
Can I Use This Keto Stuffing to Stuff a Turkey?
For the safest and most even cooking, I recommend baking the stuffing separately in a casserole dish.
If you do use it inside a turkey, prepare the stuffing immediately before filling the bird, spoon it in loosely, and cook until the center of the stuffing reaches at least 165°F (74°C). The turkey itself must also reach a safe internal temperature.
Can I Make Keto Stuffing Ahead of Time?
Yes, but I recommend preparing the components ahead rather than refrigerating the fully assembled uncooked stuffing.
You can bake the cornbread ahead, toast the cubes, cook the sausage, and sauté the vegetables. Refrigerate the cooked components separately, then combine them with the broth and seasonings shortly before baking.
Another option is to bake the stuffing completely, let it cool, refrigerate it, and reheat it before serving. USDA food-safety guidance recommends against refrigerating uncooked mixed stuffing.
Can I Add Eggs to Stuffing?
Yes. The original recipe doesn’t need eggs, but if you prefer stuffing that holds together more firmly, whisk 2 large eggsand gently mix them into the stuffing before transferring it to the casserole dish.
Is Keto Stuffing Gluten-Free?
It can be. The almond flour cornbread itself can be made without gluten-containing flour, but you’ll also need to check your sausage, chicken broth, poultry seasoning, and any other packaged ingredients to make sure they’re gluten-free.
More Keto Thanksgiving Recipes
Planning the rest of your holiday menu? These recipes pair perfectly with keto stuffing:
- Keto Pumpkin Pie
- Keto Pecan Pie
- Creamy Keto Pumpkin Soup
- Best Creamy Cauliflower Mashed Potatoes
- Roasted Carrots
- Stuffed Mushrooms
Keto Stuffing Recipe
Description
Ingredients
- 1 recipe keto Cornbread
- 1 cup yellow onion diced
- 1 carrot medium, grated
- 3 celery stalks diced
- ½ lb ground sausage
- 1/2 cup butter
- 1 tsp poultry seasoning
- ½ cup pecans chopped
- 1 cup chicken broth
- 1 tbsp fresh sage freshly chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C). Cut the keto cornbread into cubes, drizzle with olive oil, and spread them out on a baking sheet lined with parchment paper.
- Bake the cornbread cubes for 20 to 25 minutes, or until dry, lightly crisp, and golden. Transfer them to a large mixing bowl.
- Brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Once cooked through, transfer it to a paper towel-lined plate to drain excess grease.
- In the same skillet, melt the butter. Add the diced onion, grated carrot, and celery and sauté for 2 to 3 minutes, until slightly softened.
- Add the cooked sausage and sautéed vegetables to the bowl with the toasted cornbread. Add the poultry seasoning, fresh sage, salt, pepper, chicken broth, and chopped pecans. Gently mix until evenly combined.
- Transfer the stuffing mixture to a 9×13-inch casserole dish. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 15 to 20 minutes, or until the top is golden and lightly crisp.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.