This recipe for Low-Carb Stuffing uses my favorite purchased low-carb bread, for an extra-easy way to make stuffing with fewer carbs! And see tips to make this stuffing even lower in carbs!
PIN Low-Carb Stuffing (with Sausage and Pecans) to make it later!
If you search on the web for keto stuffing or low-carb stuffing, you’ll find lots of recipes, but many of them require making cloud bread or some other type of low-carb bread to make the base of the stuffing. And who has time for that at Thanksgiving?
So I wondered if I could make stuffing just using my favorite purchased low-carb bread. I tested the idea with the Kroger CarbMaster MultiSeed Bread that I keep it in the freezer for those days when I just need a piece of toast (slathered in butter and sugar-free jam), but there are a growing number of low-carb bread options on the market that would work for this recipe. (And in case anyone is wondering, Kroger has certainly never paid me to mention their bread!)
And after a few experiments I came up with this new recipe for Low-Carb Stuffing (with Sausage and Pecans) and it was really quite tasty. And I had hoped to share this with you sooner, but after spending 17 days traveling in Asia, I’ve been suffering with jet-lag for more than a week now. But finally I’m starting to feel well enough to spend a day working on this post, and I’m hoping that for some people it won’t be too late to add this to the Thanksgiving menu!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts and instructions.)
- purchased low-carb bread
- butter
- chopped onion
- chopped celery
- Poultry Seasoning (affiliate link)
- Dried Thyme (affiliate link)
- Dried Sage (affiliate link)
- salt and fresh-ground black pepper
- Olive Oil (affiliate link)
- turkey (or pork) breakfast sausage
- chopped pecans
- finely chopped fresh parsley
- egg
- canned chicken broth (affiliate link)
How low in carbs is the low-carb stuffing?
This recipe makes 8 servings of stuffing, and with the Kroger CarbMaster MultiSeed Bread (that has 4 grams of net carbs per slice) the stuffing has about 8.6 net carbs per serving.
Want easy low-carb stuffing with even fewer carbs?
If you want stuffing that’s even lower in carbs, I would double the amount of sausage and use more celery.
How to Make Low-Carb Stuffing (with Sausage and Pecans):
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- This is the bread I used, but use any purchased low-carb bread you prefer.
- Cut bread into cubes, put on baking sheet and toast the bread cubes in a 300F/150C oven for about 30 minutes.
- Increase oven temperature to 375F/190C and spray baking dish with nonstick spray.
- While bread toasts, chop onion and enough celery to make two cups.
- Melt butter in a large frying pan and cook onions and celery at medium heat about 5 minutes. Add spices and cook a few minutes more.
- Put onions and celery into a mixing bowl.
- Add olive oil to pan with turkey breakfast sausage and cook sausage over medium-high heat until it’s fully cooked, about 10 minutes.
- While sausage cooks, chop pecans and parsley
- Add sausage to bowl with onions and celery. Then stir in chopped pecans and parsley.
- Beat the egg and add to the chicken broth.
- Add the broth-egg mixture to the stuffing ingredients a little at a time, stirring, until all broth is added. (If you want wet stuffing that holds together, use a bit more broth and another egg.)
- Put stuffing in baking dish and cook covered for 15 minutes.
- Then remove lid or foil and cook uncovered 15 minutes more.
- Serve stuffing hot, with gravy of course!
Want more carb-conscious Thanksgiving Recipes?
Ingredients
- ten slices purchased low-carb bread (see notes)
- 1 medium onion, chopped
- 2 cups chopped celery (with leaves if available)
- 2 T butter
- 1 tsp. Poultry Seasonong
- 1 tsp. Dried Thyme (not ground Thyme)
- 1/2 tsp. Dried Sage (sometimes called Rubbed Sage)
- 1/2 tsp. salt
- fresh ground black pepper to taste
- 1 T olive oil (see notes)
- 1 lb. ground turkey (or pork) breakfast sausage
- 1/2 cup chopped pecans
- 3 T finely chopped Italian Parsley
- 1 egg (see notes)
- 1 cup canned chicken broth
Instructions
- Cut the bread into cubes, put on a baking sheet and toast the bread cubes in a 300F/150C oven for about 30 minutes, or until completely dried out. (Time needed to dry out the bread will partly depend on the humidity where you live. Check on it a few times so it doesn’t get too brown.)
- When you take out the bread cubes, increase oven temperature to 375F/190C and spray 9″ x 13″ baking dish with nonstick spray.
- While bread toasts, chop up the onion and chop enough celery to make two cups (including leaves if you have some.)
- Melt butter in a large frying pan and cook the onions and celery at medium heat about 5 minutes. Then add Poultry Seasoning, Dried Thyme (not ground thyme), and Dried Sage (sometimes called Rubbed Sage), salt, and pepper. Cook a few minutes more.
- Put onions and celery into a mixing bowl that’s large enough to hold all the ingredients.
- Add olive oil to the pan, squeeze turkey breakfast sausage out of the roll, and cook sausage over medium-high heat until it’s fully cooked, all liquid has evaporated, and sausage is starting to brown, about 10 minutes.
- While sausage cooks, chop the pecans and wash and finely chop the parsley
- Add sausage to the bowl with the onions and celery. Then stir in the chopped pecans and parsley.
- Beat the egg and add it to the chicken broth.
- Add the broth-egg mixture to the stuffing ingredients a little at a time and stirring to combine, until all broth is added. (If you want wet stuffing that holds together, use a bit more broth and another egg.)
- Put stuffing into the baking dish and cook covered for 15 minutes.
- Then remove the lid or foil and cook uncovered 15 minutes more, or until as brown as you prefer.
- Serve stuffing hot, with gravy of course!
Notes
I used Kroger CarbMaster MultiSeed Bread with 4 net carbs per slice.
If you use pork sausage you won’t need the olive oil.
If you prefer a wetter, stickier stuffing that holds together, increase the eggs and use a bit more chicken broth.
Nutrition Information
Yield
8
Amount Per Serving
Calories 308Total Fat 23.5gSaturated Fat 4.9gUnsaturated Fat 12.5gCholesterol 122mgSodium 840mgCarbohydrates 15.2gFiber 6.6gSugar 1.9gProtein 16g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for Low-Carb Stuffing will be good for low-carb diets, and possibly even Keto if you use the suggestion to increase the amount of sausage and celery. The recipe is probably not officially approved for the original South Beach Diet, since most low-carb bread is not made with whole grains, but personally I think it’s not a bad option for South Beach for a holiday treat.
Find More Recipes Like This One:
Use Holiday Recipes or Side Dishes to see more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
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