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Writer's pictureSara Winder

Keto Sausage Stuffing



Finally, thanksgiving food for us low-carb'er out there!

Ingredients:

  • 4 Slices Keto Bread (or rolls), crumbled

  • 12 ounces spicy Italian sausage

  • 3 tablespoon Butter, melted

  • 1 egg

  • 2 stalks Celery, chopped

  • 1/2 cup yellow onion, chopped

  • ½ teaspoon Garlic, minced

  • 1 teaspoon Italian Blend Seasoning, dried

  • ¼ teaspoon Sage

  • ½ teaspoon each Salt & Pepper

  • Olive Oil

  • ½ teaspoon Celery Seasoning , optional

  • ½ Cup Chicken broth

Instructions:

  1. Preheat oven to 200 degrees

  2. Crumble the keto bread, drizzle with olive oil and bake for about 5 minutes until lightly browned. Let sit overnight if you can.

  3. Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.

  4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.

  5. Mix egg together with melted butter and chicken broth. Add everything else.

  6. Add all ingredients together , mix well. Transfer to baking dish.

  7. Bake on 350 covered with foil for 10 minutes and uncovered for 5 minutes.

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