Keto Stuffing Recipe
User Reviews
5
Keto Stuffing Recipe
Description
The recipe uses finely chopped cauliflower florets, onion, celery, and garlic, roasted first with olive oil and seasoning to develop caramelized flavors and a slight browning. After initial roasting, fresh herbs, chopped chestnuts, and pistachios are added and roasted further to deepen the flavor and texture contrast. Separately, sausage meat is browned in a pan and then combined with the roasted mixture before a final bake to meld flavors and crisp the top. Chestnuts add a hint of sweetness and texture, balancing the savory components.
The stuffing serves well as a side dish for meals, particularly holiday dinners, offering a keto-compatible option that incorporates fresh herbs and nuts for depth. The use of cauliflower keeps the carb content moderated. Serving with fresh thyme enhances the aroma and presentation.
This stuffing can be made a day or two in advance and is suitable for refrigeration up to 3 days or freezing for up to 3 months. Adjust seasoning after reheating if desired, and omit chestnuts to reduce carbs further if preferred.
Ingredients
- 1 cauliflower florets only, chopped small (500g, medium head
- 1 onion finely diced (40g)
- 2 garlic minced, cloves
- 2 celery finely diced (150g, sticks
- 3 tablespoon olive oil or ghee/butter, melted
- ½ - 1 teaspoon salt or to taste (depends on the quality of your sausages)
- ¼ teaspoon black pepper
- 4 chestnuts chopped (35g, cooked, vacuum packed
- 1 tablespoon rosemary chopped (3g)
- 1.5 teaspoon sage chopped (1.5g, fresh
- 1 teaspoon thyme chopped (0.5g)
- ¼ cup pistachios chopped (35g, shelled
- 400 g / 0.88 pounds sausages
Instructions
- Preheat oven to 220C / 200 fan. Line a baking tray with greaseproof paper.
- Mix the cauliflower florets, onion, celery, and garlic. Toss with 2 tablespoon the olive oil, ghee or butter and seasoning.
- Spread in a single later and roast for 15 minutes. Add the herbs, pistachios and chestnuts. Stir to combine and roast for a further 15 minutes until the cauliflower is browned and the onion caramelized.
- Meanwhile add the remaining oil, ghee or butter to a pan. You may choose to omit this and dry fry depending on how fatty your sausages are. Remove the sausage meat from the skin using a sharp knife to slice the skin. Crumble the sausage meat into a non stick frying pan and break with a wooden spatula. Cook for approximately 7 minutes on a medium heat until it is browned.
- Combine all ingredients in a large roasting pan and cook in the oven for about a further 10 minutes, or until the sausage is slightly crisp on top. Option to scatter with fresh thyme to serve.
Notes
- This recipe yields about 8 portions, each around ½ cup with approximately 4.8g net carbs; omitting chestnuts lowers net carbs to 3.7g per portion.
- Chestnuts provide flavor but contribute to carb count; include sparingly or exclude if carb-limiting.
- The dish can be prepared 1 to 2 days ahead and reheated before serving.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Total Carbohydrates | 7.4g | 2% |
| Protein | 10.7g | 21% |
| Fat | 16.2g | 25% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 2.6g | 10% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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