Keto Stuffing Recipe
This Keto Stuffing Recipe is not my usual swap the ingredients to make it keto type of recipe. I decided to go in a completely different direction and I love the way it turned out!
Roasted cauliflower replaces the bread cubes, sausage adds flavor along with the fresh herbs, and the walnuts add crunch and texture.
What you’ll need:
- cauliflower
- sausage – I used Italian, but pick your favorite
- portobello mushrooms
- onion
- celery
- garlic
- fresh thyme
- fresh parsley
- sea salt
How to make keto stuffing recipe without bread:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Toss the cauliflower florets with 1 tablespoons of olive oil. Season with sea salt and black pepper.
Spread the cauliflower out on the prepared baking sheet and roast in the oven for 30 minutes. Remove from the oven and set aside. Reduce heat to 375 degrees.
While the cauliflower roasts, heat a skillet over medium heat. Add 1/4 cup of olive oil and saute the mushrooms, onions and celery until mushrooms are soft, about 10 minutes.
Add the walnuts, garlic, thyme, parsley, sea salt and remaining 1/4 cup of olive oil to a large bowl. Toss to combine.
Next, add the roasted cauliflower.
Now add the sauteed mushroom mixture, toss to combine.
Finally, add the cooked sausage and toss it all together.
Pour the stuffing mixture into a large baking dish (mine is 9 1/2 x 11 1/2), a 2-quart casserole dish is too small.
Place in the oven and bake for one hour, stirring every 15 minutes to keep it from burning.
Remove from oven and serve.
Recipe Tips & Tricks
- Do not skip stirring the stuffing as it bakes. The ingredients on top will burn so they need to be turned over.
- If you do not like sausage or cannot find a sugar-free version, substitute cooked bacon pieces or any meat that you like.
Keto Thanksgiving Recipes:
Enjoy!!
Keto Stuffing Recipe
Equipment
- Oven
Ingredients
- 1 head cauliflower chopped into bite-size florets
- 1 tablespoon olive oil
- sea salt and black pepper to taste
- 1/2 cup olive oil divided
- 4 cups diced portobello mushrooms 2 large mushrooms
- 1/2 cup chopped yellow onion
- 3 stalks celery diced
- 1 cup walnuts chopped
- 3 large cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup chopped parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound cooked, bulk sausage I used Italian
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Toss the cauliflower florets with 1 tablespoons of olive oil. Season with sea salt and black pepper.
- Spread the cauliflower out on the prepared baking sheet and roast in the oven for 30 minutes. Remove from the oven and set aside. Reduce heat to 375 degrees.
- While the cauliflower roasts, heat a skillet over medium heat. Add 1/4 cup of olive oil and saute the mushrooms, onions and celery until mushrooms are soft, about 10 minutes.
- Add the walnuts, garlic, thyme, parsley, sea salt and remaining 1/4 cup of olive oil to a large bowl. Toss to combine.
- Next, add the roasted cauliflower and the sauteed mushroom mixture, toss to combine.
- Finally, add the cooked sausage and toss it all together.
- Pour the stuffing mixture into a large baking dish (mine is 9 1/2 x 11 1/2) a 2-quart casserole dish is too small.
- Place in the oven and bake for one hour, stirring every 15 minutes to keep it from burning.
- Remove from oven and serve.
Notes
- Do not skip stirring the stuffing as it bakes. The ingredients on top will burn so they need to be turned over.
- If you do not like sausage or cannot find a sugar-free version, substitute cooked bacon pieces or any meat that you like.
- 13 total carbs – 5 fiber = 8 net carbs.
