This easy Keto-Friendly Thanksgiving Stuffing is sure to be a hit at your Holiday table. Filled with crisp bacon, Italian sausage and fresh herbs, this low-carb Thanksgiving dressing is bursting with tender textures and unbelievable flavors!
LOW CARB KETO THANKSGIVING STUFFING
Stuffing or Dressing?! 🤔 What is your preferred term? Either way, it’s one of those special, crowd-pleasing dishes that makes Thanksgiving… Thanksgiving!
Most stuffing or dressing recipes involve bread cubes, crumbled cornbread, or rice. But this version is a super-delicious low-carb version made with riced cauliflower! It’s really easy, it’s healthier, and thanks to the delicious addition of bacon and Italian sausage, everyone will beg you for seconds!
What is Cauliflower Rice?
Cauliflower rice, or riced cauliflower, is a lovely low-carb alternative to traditional rice. It’s made of whole cauliflower, finely processed until it resembles cooked white rice, and then lightly cooked to preserve the texture. It goes wonderfully with gravies and sauces, making a super-satisfying alternative to other carbs like potatoes, bread, and rice. You can serve it plain, or use it as an ingredient in dishes like this one!
Recipe Ingredients
- Bacon: Dice about six slices of your favorite bacon.
- Italian Sausage: You can use sausage links with the casings removed, or buy bulk ground Italian sausage.
- Onion: You’ll need 1 yellow onion, diced, or you can substitute white, sweet, or red onions.
- Celery and Garlic: Slice the celery thinly, and mince the garlic.
- Salt and Pepper: To taste.
- Broth: Beef or chicken broth is fine.
- Fresh Parsley: You’ll need ¼ of a cup of chopped fresh parsley for this recipe.
- Fresh Sage, Thyme, and Rosemary: Chop these fresh herbs and remove any tough or woody stems.
- Eggs: You’ll need 2 eggs, beaten.
- Cauliflower: I use 1 bag (12 ounces) of frozen riced cauliflower; you can also make your own, if you like! Here is my recipe for homemade cauliflower rice.
- Pork Rinds Panko Crumbs: This helps to improve the texture and flavor of the finished dish.
- Parmesan: A cup of grated parmesan cheese tops the casserole and adds a ton of flavor!
How to Make this Keto Thanksgiving Stuffing
- Cook the Bacon and Sausage. Cook the bacon in a skillet over medium-high heat for 5 to 6 minutes, until crispy. Transfer bacon to a bowl or plate and set aside. Set the skillet back over the heat and cook the sausage until browned. Transfer the sausage to the bowl with the bacon.
- Cook the Aromatics. To the skillet, add the onions, celery, garlic, salt, and pepper. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until the onion is translucent.
- Whisk Together All Ingredients Except Cheese. In a large mixing bowl whisk together the broth, parsley, thyme, sage, and eggs. Add the bacon and sausage, stirring to combine.
- Bake. Pour the mixture into a 3-quart baking dish. Sprinkle the top with grated parmesan cheese, and bake at 350°F for 45 to 50 minutes, until the stuffing is set and browned on top. Remove from the oven and let stand for 10 minutes.
- Enjoy!
Tips for the Best Stuffing
- Use your favorite kinds of meat: If you don’t love Italian sausage, feel free to substitute any sausage you like, including turkey sausage or chicken sausage! Don’t want any at all? No problem! Feel free to experiment with cubed ham, ground turkey, or whatever you like!
- Add a little wine: If you love cooking with wine like I love cooking with wine, I’m sure you’re seeing the possibilities here! Try subbing ½ a cup of the broth with ½ a cup of good white wine. Yum!
- Use more veggies: Want more veggies? Go for it! You can mix in sauteed mushrooms, grated carrots, wholesome diced squash, and more. The sky’s the limit!
Serving Suggestions
- Sides, Sides, Sides! This stuffing goes perfectly with any number of delicious holiday sides, from Honey Balsamic Roasted Carrots to Slow Cooker Parmesan Brussels Sprouts!
- A Savory Entree: I love serving stuffing with a delicious entree like Beef Tips in Mushroom Gravy or One Pot Creamed Spinach Chicken. Or, since it’s Thanksgiving, why not a juicy roast turkey?
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator. This stuffing will keep for up to 3 days refrigerated.
- To reheat, place the desired portion of stuffing in a covered skillet and cook over low heat until just heated through.
Can You Freeze Keto Thanksgiving Stuffing?
- Yes, you can! Place cooled leftovers in freezer bags or airtight storage containers, and freeze for up to one month.
More Stuffing Recipes
ENJOY!
Sausage Cauliflower Rice Stuffing/Dressing
Delicious low-carb stuffing made with crispy bacon, sweet Italian sausage, and cauliflower rice, perfect for the holidays!
Servings : 8
Ingredients
- 6 slices bacon, diced
- 1 pound Italian sausage, casings removed
- ½ tablespoon olive oil
- 1 yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 4 cloves garlic, minced
- Salt and freshly ground pepper, to taste
- 1 ½ cups low sodium chicken broth, or beef broth
- ¼ cup chopped fresh parsley
- 2 tablespoon chopped fresh sage
- 1/2 tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
- 2 eggs, beaten
- 1 bag (12 ounces) riced cauliflower
- ⅓ cup pork rinds panko crumbs
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Cook bacon in a skillet set over medium-high heat for 5 to 6 minutes, or until cooked to a desired crispiness. Using a slotted spoon, transfer bacon to a bowl or plate and set aside.
- Set skillet back over medium-high heat and add sausage to the skillet; cook, stirring to break up the chunks, until browned, about 5 to 7 minutes. Transfer sausage to the bowl with the bacon; set aside.
- To the skillet, add olive oil, onions, celery, garlic, salt, and pepper. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until onion is translucent.
- In a large mixing bowl whisk together broth, parsley, thyme, sage, and eggs.
- Add in the bacon and sausage, stirring to combine.
- Stir in cauliflower and onion mixture; stir until combined.
- Add in pork rind crumbs; stir until thoroughly incorporated.
- Pour the mixture into the baking dish.
- Sprinkle the top with grated parmesan cheese.
- Bake for 35 minutes; stir well, then continue to bake for 10 more minutes, or until mixture is set and most of the liquid has evaporated.
- Remove from oven and let stand 10 minutes.
- Serve.
Notes
- NET CARBS: 5 g
Nutrition
Serving: 0.5 cup | Calories: 372 kcal | Carbohydrates: 7 g | Protein: 19 g | Fat: 30 g | Saturated Fat: 11 g | Cholesterol: 107 mg | Sodium: 792 mg | Potassium: 453 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 443 IU | Vitamin C: 27 mg | Calcium: 192 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Should the riced cauliflower be added while frozen still??