This keto stuffing recipe is packed with flavor. It is the perfect low carb side dish for your Christmas turkey or Thanksgiving dinner.
In my opinion, stuffing is one of the most delicious parts of a turkey dinner. So much more exciting that the bird itself!
We used to make traditional bread stuffing, but when we started eating a low carb diet, I had to find a suitable substitution.
This keto stuffing recipe with cauliflower and sausage has all the festive flavours that make it taste just like the real deal: herbs such as sage, thyme and rosemary plus onion and garlic, nuts and chestnuts.
In fact, it tastes so good that I regularly make it as a main meal!
My stuffing is quick and simple to make and can prepare it a day ahead. This way, there's less to think about on the day you're cooking the big turkey!
Here are all our ingredients:
- Cauliflower. This needs to be fresh and chopped into small florets. Don't leave them too large or they won't go soft enough.
- Onion and celery. Must also be chopped finely.
- Sausage. I recommend Italian or Toulouse pork sausages.
- Garlic. Fresh always tastes best, although you can use frozen or garlic puree.
- Pistachios and chestnuts. Go for 100% vacuum packed chestnuts. The brand I used is Merchant Gourmet. They give a wonderful festive flavour.
- Herbs. Using dried herbs is an option, however fresh herbs will make all the difference
- Olive oil. This can be substituted with butter.
- Salt & pepper. I used coarse sea salt.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
The most work intense part of the dish is to chop all the vegetables. Once that is done, the keto stuffing is very easy. Here are the basic steps:
Step 1: Toss the vegetables in olive oil, spread in a single layer and roast.
Step 2: Add the herbs, pistachios and chestnuts. Stir to combine and continue to roast.
Step 3: While the vegetables are cooking, fry the sausage meat until cooked through and browned.
Step 4: Combine all ingredients in a casserole dish. Return to the oven and cook a little more until everything is golden brown.
Of course, the traditional way of serving this keto stuffing is alongside a turkey.
However, as mentioned in the beginning, it also shines as a standalone meal. If you wanted to add additional protein, add a fried egg on top!
Vegetarian: Simply omit the sausage and replace it with chopped portobello mushrooms.
Keto bread stuffing: Again, leave out the sausage. During the last part of cooking, add my Low Carb Keto Croutons or any chopped low carb bread.
Chestnuts are high in carbs and on their own are not considered keto friendly. However, the total amount of chestnuts in this recipe is low which means this recipe is keto friendly. Don't leave them out - they take this stuffing to the next level.
Traditionally, you roast your stuffing INSIDE the turkey. This does not work with cauliflower stuffing because it would become WAY too soft and soggy.
To make this dish on the stove, first fry the onions over a low heat, then add the garlic and celery. Remove from the pan and add the sausage. Fry it until browned. Then add all the ingredients together into the pan and cook until done.
It should be possible, but I have not tried it yet. Fresh cauliflower always tastes better as frozen tends to be watery.
In the refrigerator: Store in the fridge for up to 3 days.
In the freezer: You can freeze keto stuffing for up to 3 months.
To reheat: Reheat in the microwave or in a preheated oven for 5-7 minutes.
Tried this recipe? Give it a star rating below!
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Keto Stuffing Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 medium head cauliflower florets only, chopped small (500g)
- 1 onion finely diced (40g)
- 2 garlic cloves minced
- 2 sticks celery finely diced (150g)
- 3 tablespoon olive oil or ghee/butter, melted
- ½ - 1 teaspoon salt or to taste (depends on the quality of your sausages)
- ¼ teaspoon pepper
- 4 cooked vacuum packed chestnuts chopped (35g)
- 1 tablespoon rosemary chopped (3g)
- 1.5 teaspoon fresh sage chopped (1.5g)
- 1 teaspoon thyme chopped (0.5g)
- ¼ cup shelled pistachios chopped (35g)
- 400 g / 0.88 pounds sausages
- Preheat oven to 220C / 200 fan. Line a baking tray with greaseproof paper.
- Mix the cauliflower florets, onion, celery, and garlic. Toss with 2 tablespoon the olive oil, ghee or butter and seasoning.
- Spread in a single later and roast for 15 minutes. Add the herbs, pistachios and chestnuts. Stir to combine and roast for a further 15 minutes until the cauliflower is browned and the onion caramelized.
- Meanwhile add the remaining oil, ghee or butter to a pan. You may choose to omit this and dry fry depending on how fatty your sausages are. Remove the sausage meat from the skin using a sharp knife to slice the skin. Crumble the sausage meat into a non stick frying pan and break with a wooden spatula. Cook for approximately 7 minutes on a medium heat until it is browned.
- Combine all ingredients in a large roasting pan and cook in the oven for about a further 10 minutes, or until the sausage is slightly crisp on top. Option to scatter with fresh thyme to serve.
Hi Katrin, any tips on cooking times when making this at the same time as your turkey recipe? As I note the oven is on 160c Fan for the bird, not the 200c this one requires. Also, chestnuts are not easily found in NZ, would you suggest swapping these for hazelnuts or something else? Thanks!
If you're making this at the same time as a turkey and you only have 1 oven, I would probably make the stuffing on the stove. Just fry the ingredients and add the cauliflower last. Using hazelnuts sounds like a great idea, I think it would work well in the recipe.
Made this for our Thanksgiving dinner and it was delicious. The only variation from your recipe was adding a bit of pan drippings from the roasted Turkey breast to the dressing. Delicious and family members agreed!
SOOOOO GOOD !!!! I made this for NY Day dinner and I'm glad I made a double batch. I kept some at home for myself as I know I will want more of this later. So very flavorful and easy to put together. I used cauliflower rice as that was all I had available. It is amazing! Even non-keto people loved it and wanted more. Such a big hit with everyone!
This was fantastic! We all thought it tasted just like stuffing. The only modification was I used about 4 or 5 times the amount of chestnuts than the recipe called for. I felt that 4 were not enough, chopped them up in the food processor. LOL. I have shared this recipe with many people and on my FaceBook page. Such a great recipe, well done!
Also, one more modification, I used ground chicken instead of sausage as my daughter does not eat any meat just fowl. It was still fantastic. Love, love, love this.
So, so glad you enjoyed this! Thanks for your comment.
Thanks for the recipe. Made this for Thanksgiving and enjoyed it.
OMG so glad I can have stuffing again!! This is so yummy 😀
So glad you liked the recipe!!!
My absolute favourite. Making this even when it’s not Christmas, it’s so good!
So glad you like it!! I feel the same 😉
I can’t wait to try this stuffing! Looks and sounds amazing