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Keto Stuffing Recipe
5 from 36 votes

Keto Stuffing Recipe

This Keto Stuffing features roasted cauliflower mixed with aromatic herbs, chopped chestnuts, and pistachios, combined with browned sausage meat and roasted together until slightly crisped on top. The blend of textures from tender roasted vegetables and crunchy nuts pairs well with the savory sausage, resulting in a flavorful, low-carb alternative to traditional stuffing. It can be prepared ahead and reheated, making it suitable for holiday meals or gatherings.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Calories: 212 kcal
Course: Side Dish
Cuisine: British

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

    Cup of Yum
  1. Preheat oven to 220C / 200 fan. Line a baking tray with greaseproof paper.
  2. Mix the cauliflower florets, onion, celery, and garlic. Toss with 2 tablespoon the olive oil, ghee or butter and seasoning.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 212

% 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.