This keto stuffing is so good that I could eat it as a main meal! It’s a sausage and cauliflower stuffing – packed with flavour and minus all the stodgy bread that will make you fall asleep before the Queen’s speech. The perfect low carb side for your Christmas turkey or Thanksgiving dinner.
Cauliflower is one of my favourite stand-ins for carb rich food. I use it as a potato replacement like in this Creamy Keto Mashed Cauliflower and as a rice alternative like in this Cauliflower Egg Fried Rice.
In this keto stuffing recipe the humble cauliflower makes an appearance as a stand-in for bread.
I assure you that you won’t be missing the bread at all! The thing is, a good stuffing is all about the flavour. And this recipe contains all festive flavours we need to make it taste like the real thing: herbs such as sage, thyme and rosemary plus onion and garlic, nuts and chestnuts.
A quick word about chestnuts: They are high in carbs. But just with my popular banana bread where I am using REAL bananas, the total amount of chestnuts in this recipe is low. Really, you only need a few to infuse the entire dish with festive flavour. Don’t leave them out – they take this stuffing to the next level.
I also love the way the sausage infuses the cauliflower with tastiness (I’m from Germany, the land of great sausages!!) because it soaks up the meat juices.
And I love the idea that Christmas dinner (or Thanksgiving dinner) has just become a whole lot healthier by sneaking in another vegetable!
Cauliflower stuffing ingredients
Here are all our ingredients. I have a few general recommendations here:
First, make sure your cauliflower is extra fresh. People sometimes complain about the cauliflower taste. If it’s fresh guys it doesn’t taste or smell stinky.
Choose good quality sausages. I recommend Italian or Toulouse pork sausages. Just make sure they don’t contain any breadcrumbs or sugar. If you can, buy organic.
Fresh herbs win over dried herbs any day! Of course, it’s totally possible to use dried herbs. But the taste of fresh herbs will take this cauliflower stuffing to the next level.
Chestnuts. Go for 100% vacuum packed chestnuts. The brand I used is Merchant Gourmet. They give a wonderful festive flavour.
How to make keto stuffing
Traditionally, you roast your stuffing INSIDE the turkey. This does not work with cauliflower stuffing because it would become WAY too soft and soggy.
The great thing is that this keto stuffing recipe is quick and simple to make and that you can prepare it a day ahead. This way, there’s less to think about on the day you’re cooking the big turkey! All you need to do is re-heat it in the oven or even in the microwave.
Additionally, I decided to prepare this dish mainly in the oven. Roasting the vegetables instead of frying them makes them caramelise nicely. Only the sausage meat is fried on the stove and then everything is added and combined in one oven-proof casserole dish.
Here are the steps:
Chop the cauliflower into small florets. Larger florets will remain crunchier. I prefer smaller florets because they become nice and soft.
Mix the cauliflower florets, onion, celery, and garlic and toss with 2 tbsp the olive oil, ghee or butter and seasoning. Then, spread in a single layer and roast for 15 minutes.
Spreading in a single layer is important so you get optimal browning and caramelising.
Now add the herbs, pistachios and chestnuts. Stir to combine and roast for a further 15 minutes.
While the vegetables are roasting, add the remaining oil, ghee or butter to a pan and fry the sausage meat, which you have removed from the casings. Cook for approximately 7 minutes on a medium heat until the meat is nicely browned.
Now get a casserole dish and combine all ingredients into a lovely sausage and cauliflower stuffing. Return to the oven and cook for about a further 10 minutes, or until the sausage is slightly crisp on top.
What to eat your low carb stuffing with:
Of course, your turkey! I posted my turkey recipe and a delicious keto gravy a couple of weeks ago. And don’t forget to make this Low Carb Cranberry Sauce! I’m also going to post a recipe for roasted Brussels sprouts with parmesan soon, so watch that space.
Tried this recipe? Give it a star rating below!
Keto Cauliflower Stuffing
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- 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 tbsp olive oil or ghee/butter, melted
- 1/2 - 1 tsp salt or to taste (depends on the quality of your sausages)
- 1/4 tsp pepper
- 4 cooked vacuum packed chestnuts chopped (35g)
- 1 tbsp rosemary chopped (3g)
- 1.5 tsp fresh sage chopped (1.5g)
- 1 tsp thyme chopped (0.5g)
- 1/4 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 tbsp 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.