Herb Sausage Keto Stuffing
User Reviews
5
Herb Sausage Keto Stuffing
Description
The centerpiece of this recipe is the herb bread made with almond flour, oat fiber, eggs, sour cream, butter, and a blend of fresh and dried herbs like thyme, sage, and herbs de Provence. After baking, the bread is cooled, cubed, and dried to simulate classic bread cubes used in stuffing. This step creates a texture that absorbs liquids without becoming mushy.
The stuffing incorporates ground sausage cooked with a mix of celery, fennel, onion, and toasted pecans for crunch. Fresh herbs enhance the savory profile, while chicken stock moistens the mixture. The combined stuffing is baked until heated through and slightly crisped on top. The use of oat fiber contributes to texture and maintains low carbohydrates, suitable for keto lifestyles.
You can prepare the herb bread ahead and toast it before combining with the cooked sausage and vegetables. Nuts such as walnuts or pine nuts may be substituted for pecans according to preference. This stuffing makes an adaptable side dish for those following a ketogenic diet who want a flavorful, herby accompaniment.
Herb bread can be made in advance and refrigerated until ready to use.Oat fiber adds texture and reduces net carbs; if unavailable, substitute with psyllium husk powder combined with coconut flour, adjusting liquids as needed.Use walnuts or pine nuts instead of pecans if preferred.
Ingredients
For the Herb Bread
- 2 Cups almond flour
- 3 tablespoons oat fiber see notes
- 3 egg beaten
- 1 Cup sour cream
- ½ cup butter melted, grass-fed
- 2 teaspoons Swerve Confectioners Sugar or powdered erythritol
- 1 tablespoon thyme regular or lemon, chopped, fresh
- 3 teaspoons herbs de Provence dried
- 1 teaspoon sage chopped, fresh
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch salt
For the Stuffing
- 1 pound ground sausage
- 2 ¼ cups chicken stock see my homemade chicken stock recipe here
- 2 celery chopped, stalks
- ½ cup fennel chopped
- ½ cup onion sliced thinly
- ⅓ cup pecans chopped, toasted
- ½ cup butter divided, grass fed
- 1 tablespoon sage finely chopped, fresh
- 1 tablespoon thyme regular or lemon, chopped, fresh
- 1 tablespoon parsley chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
To Make the Herb Bread
- Preheat oven to 350F. Mix all the dry ingredients together in a bowl and set aside. In a separate bowl, add the eggs, sour cream, herbs, swerve and butter, then mix to combine. Mix in the dry ingredients, just until combined.
- Pour the mixture into an 9 X 13 glass or ceramic baking dish that's been sprayed with nonstick spray. Bake for 25 minutes or until a toothpick, when inserted, comes out clean.
- Lower the temperature to 250F. Invert onto a cutting board to cool slightly, then cut into small cubes and spread over a baking sheet lined with parchment paper. Bake for 25 minutes or until the bread has dried and firmed up, careful not to burn it! Remove and set aside to cool slightly, and increase the temperature to 375F. Bake for 5 more minutes, then set aside.
To Make the Stuffing
- Cook the sausage in a large skillet over medium heat. Once browned, scoop out and set aside. Add most of the butter (reserving some to dot on the top of the stuffing) in the pan and sauté the onions, fennel and celery for about 8-10 minutes or until slightly softened.
- Add the sausage, onions, celery and fennel to a large bowl and mix. Mix in the chicken stock, herbs and pecans. Add in the cubed herb bread and gently toss. Add more chicken stock if you prefer a more soggy stuffing. I prefer mine moist, but a little crunchy on top once baked, so 2 ½ cups is the perfect amount for me.
- Pour the mixture into a large baking dish that has been sprayed with nonstick spray and add small dots of softened butter to the top. Bake for 40 minutes @ 375F, first 30 minutes covered with foil and last 10 minutes uncovered. Allow to cool slightly before serving!
Notes
- Prepare herb bread ahead and refrigerate until ready to dry and cube for stuffing.
- Oat fiber is key for texture and low carbs; substitute with psyllium husk and coconut flour if needed, adjusting moisture accordingly.
- Replace pecans with walnuts or pine nuts to vary the nutty flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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