Go Back Email Link
–+ servings
A serving spoon serving keto stuffing from a glass casserole dish.
Print Recipe
5 from 4 votes

Keto Stuffing with Sausage

Take your family dinners to the next level with this easy Keto Stuffing recipe. It's loaded with sausage, herbs, & kale that turns crispy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Keto
Cuisine: American
Keyword: almond flour, apple pie, christmas, fresh herbs, gluten free, onion, parsley, sage, sausage stuffing, thanksgiving
Servings: 12 people
Calories: 281kcal
Author: Bethany Galloway

Ingredients

Homemade Sausage (optional)

  • 1 pound ground pork fatty and not lean if possible
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon coriander seeds
  • ½ teaspoon thyme dried
  • ¼ teaspoon cayenne powder

Stuffing

  • ⅓ cup unsalted butter or ghee/beef drippings
  • ½ onion diced
  • ½ apple diced
  • 2 cloves garlic minced
  • 4 stalks celery diced
  • 2 teaspoons poultry seasoning divided
  • 1 pound sausage entire homemade recipe above or store-bought
  • 1 tablespoon sage fresh or dried
  • 3 tablespoons fresh parsley chopped
  • 2 cups kale packed, stems removed and shredded
  • 2 cups almond flour
  • 3 eggs
  • ½ cup chicken stock
US Customary - Metric

Instructions

  • Preheat the oven to 175°C/350°F.
  • Melt the butter over medium-low heat and then sauté the onion and apples for 2 minutes.
    ⅓ cup unsalted butter, ½ onion, ½ apple
  • Add the garlic, celery, and 1 tsp of poultry seasoning. Cook for 2 more minutes.
    2 cloves garlic, 4 stalks celery, 2 teaspoons poultry seasoning
  • If making homemade sausage, mix the ground pork, pepper, salt, sage, coriander seeds, thyme, and cayenne well in a medium mixing bowl.
    1 pound ground pork, 2 teaspoons ground black pepper, 1 teaspoon salt, 2 teaspoons dried sage, 1 teaspoon coriander seeds, ½ teaspoon thyme, ¼ teaspoon cayenne powder
  • Form the sausage into 1-inch meatballs and add them to the pan. It's okay if they don't cook through - just enough to hold their shape before baking.
  • Add the sage, kale, and parsley to the pan and continue cooking until they begin to wilt, then turn off the heat.
    1 tablespoon sage, 3 tablespoons fresh parsley, 2 cups kale
  • In a separate large mixing bowl, combine the almond flour, eggs, and 1 teaspoon of poultry seasoning.
    2 cups almond flour, 3 eggs
  • Add the ingredients from the pan to the almond flour mixture and combine it just a little until the almond mixture begins to break up.
  • Pour everything into a 9"x13" baking dish and spread it evenly. Pour the chicken stock over the stuffing.
    ½ cup chicken stock
  • Bake for 30 minutes, until the keto stuffing turns golden on top.
  • Allow to cool for 5 minutes and then serve.

Notes

Storage Instructions

  • Make ahead: You can make this easy keto stuffing recipe ahead of time and freeze it. Make it as per the instructions, but bake it for only 15 minutes. Allow it to cool completely to room temperature and store it in the freezer, closed with an airtight lid. When you're ready to eat it, thaw it overnight and bake it for a further 20-25 minutes until it is piping hot and golden on top. If it seems dry after thawing, add 1/4 cup (60ml) of chicken broth or vegetable stock before popping it in the oven.
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days. Cover with aluminum foil and reheat in the oven until hot.

Nutrition

Calories: 281kcal | Carbohydrates: 7g | Protein: 12g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg