If you are cooking a holiday turkey, this belongs on your table. Keto sausage stuffing is simple, loaded with flavor, and leftovers genuinely taste even better the next day.
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Stuffing and dressing are not quite the same thing, stuffing goes inside the bird, dressing cooks alongside it as a separate side dish. This recipe works either way, so pick whichever suits your holiday.
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Chef Jenn’s Take on Keto Sausage Stuffing
Stuffing and dressing are genuinely different. Stuffing goes inside the bird and picks up real flavor from the turkey juices, but needs to reach 165 degrees for food safety, and a stuffed bird takes longer to bake. Dressing cooks separately, alongside the bird, so you can make it ahead and just reheat it, and the bird itself cooks faster with an empty cavity.
Use raw sausage specifically, not smoked or pre-cooked, whatever variety you like, Italian, garlic, and Oktoberfest sausage all work well. Fresh cauliflower matters too, it gives real texture that frozen cannot match. Rice it in a food processor or with a cheese grater, whichever you have on hand. Skip the onions entirely if you are not a fan, or want fewer carbs.
If freezing this, pressing out as much air as possible before sealing is genuinely the biggest challenge, a zipper bag or a vacuum sealer both work. This can also be made 3 to 4 days ahead and simply reheated. Thyme, marjoram, ground bay leaves, or a pinch of red pepper flakes all make good additions.
What You’ll Love About Keto Sausage Stuffing
- Can be made 3 to 4 days ahead and simply reheated.
- Works stuffed in the bird or as a side, whichever your holiday calls for.
- Leftovers genuinely taste even better the next day.
Ingredients
- Sausage – Raw links or bulk sausage, not smoked or pre-cooked. Italian, garlic, or Oktoberfest sausage all work.
- Cauliflower – Fresh, not frozen, riced in a food processor or with a cheese grater.
- Onion – Skip entirely if you’re not a fan, or want fewer carbs.
- Celery – Diced.
- Garlic powder – Fresh minced garlic works too, in a smaller amount.
- Dried sage Thyme, marjoram, or ground bay leaves also work well.
- Cooking oil – Add a touch if your sausage isn’t fatty enough on its own.
How to Make Keto Sausage Stuffing
Scroll down for the full recipe card with exact measurements and printable instructions.
Remove the sausage from the casing if needed, and brown it in a skillet, adding a touch of oil if the sausage isn’t fatty.
Add the diced onion and celery, and cook until the sausage is no longer pink, about 8 minutes.
Add the riced cauliflower, dried sage, and garlic powder. Mix well and cook an additional 2 to 3 minutes, until the cauliflower is tender-crisp.
Season with salt and pepper as needed, and serve, or stuff into your holiday bird before baking.
Make It A Meal
Don’t forget Cranberry Sauce and Turkey Gravy to round out the meal.
For more holiday sides, Parmesan Brussels Sprouts with Bacon and Southern Style Green Beans are both worth adding to the table.
Storage
This freezes well. Press out as much air as possible before sealing, a zipper bag or vacuum sealer both work, then freeze for up to 3 months. This can also be made 3 to 4 days ahead and refrigerated, then simply reheated before serving.
Frequently Asked Questions
This recipe runs about 3 net carbs per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
It sure can be! Limit the onions and skip the carrots if you’re doing strict keto.
Absolutely – make this keto side dish 3-4 days ahead of your feast and just reheat it before serving.
It takes about 20 minutes, start to finish, to make this keto dressing recipe.
Add Preferred SourceKeto Sausage Stuffing
Ingredients
- 2 sausage links
- 3 cups riced cauliflower
- 1/2 cup onion
- 1 cup celery
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Remove the sausage from the casing, if necessary, and brown it in a skillet with a touch of cooking oil if your sausage isn’t fatty.
- Add the diced onion and celery and cook until the sausage is no longer pink, about 8 minutes.
- Add the riced cauliflower, along with the dried sage and garlic powder. Mix well and cook an additional 2-3 minutes or until the cauliflower is tender crisp.
- Add salt and pepper if necessary, and serve, or stuff into your holiday bird before baking.
Notes
Recipe Card Tips
- Use raw sausage, never smoked or pre-cooked, so it browns and builds real flavor as it cooks.
- Use fresh cauliflower, not frozen, for the best texture.
- Skip the onions if you’re not a fan or want to shave off a few extra carbs.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more keto deliciousness? Check out these keto soups & chowders, or these tasty keto casseroles. Don’t skip the most important meal of the day: check out this keto breakfast recipe idea. Hungry for lunch? This keto French Dip is a winner!
This is such a great idea! Love how low calorie but still delicious this looks, saving!
Fantastic stuffing option to keep handy. I can only imagine how much flavor it has – yum!
I’m so glad I found this! I had been looking for a good Keto option for thanksgiving side dishes!