Low Carb Sausage Stuffing with Sage
A keto-friendly take on classic bread stuffing, swapping traditional loaves for low-carb bread while keeping the savory sausage, celery, and fresh sage that make this dish comforting. The beaten egg binds everything together, creating a casserole with crispy edges and a moist interior. Serve as a side dish at holiday dinners or weeknight dinners when you want stuffing without the carb load. This version prioritizes texture and herbaceous flavor while cutting refined carbs.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground sausage meatground turkey or ground chicken1:1lower-fat
lighter poultry version
- 2 stalks celery, chopped
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 4 slices low carb bread, cut into small cubesalmond flour bread or cauliflower bread1:1keto-compliant alternatives
maintains low carb profile
- ½ cup chicken broth
- 1 egg beaten
- 1 tablespoon fresh sage, chopped
- salt
- pepper
Instructions
- 1
Preheat oven to 350F.
- 2
Heat oil in a large skillet over medium heat. Add sausage meat and cook until almost browned, about 5 minutes.
- 3
Add celery, onion powder, and garlic to the skillet. Cook for another 5 minutes.
- 4
Transfer bread cubes and cooked sausage mixture to a large bowl.
- 5
Add chicken broth, beaten egg, and fresh sage. Season with salt and pepper.
- 6
Stir until combined. Transfer mixture to a baking dish and cover with foil.
- 7
Roast for 20 minutes covered. Remove foil and roast for 8-10 minutes until top is crispy.
Tips
Use high-quality low-carb bread with good structure so cubes hold up during mixing and cooking without turning to mush.
For extra crispy top, uncover the dish in the last 10 minutes and increase oven heat to 400F if needed.
Make ahead by preparing the mixture the night before, refrigerate covered, then bake an extra 5-10 minutes from cold.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 10-15 minutes until warmed through.
Prepare the mixture up to 1 day ahead. Cover and refrigerate. Bake directly from cold, adding 5-10 minutes to roasting time.
Serve warm as a side dish alongside roasted poultry, ham, or beef. Pairs well with gravy.
Common Mistakes
Chop bread too coarsely to avoid bread cubes remaining hard or chewy after baking.
Stir gently after combining wet and dry ingredients to avoid compacting the mixture into a dense casserole.
Cover the entire dish with foil to prevent top from browning too quickly and drying out.
Substitutions
lighter poultry version
3
Full guide →maintains low carb profile
FAQ
Can I make this without eggs?
Yes. Replace the beaten egg with 2 tablespoons milk or additional broth to maintain moisture. The binding will be slightly less cohesive but still acceptable for a crumbly stuffing texture.
What if I don't have fresh sage?
Use 1 teaspoon dried sage instead. Dried herbs are more concentrated, so use one-third the amount of fresh. You can also substitute dried thyme or poultry seasoning for similar flavor.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat covered at 350F for 10-15 minutes. Can be frozen for up to 2 months; thaw overnight in fridge before reheating.