Best Keto Stuffing (Cauliflower Rice and Sausage Stuffing)

This stuffing is a perfect holiday meal for a low-carb diet, as it contains only 7 net carbs! ❤️ Why You’ll Love It

The beauty of this recipe is that it’s so quick and easy to make, and you can eat as much as you want since you will get really stuffed (pun intended!) before you go over your total carbs for the day. Say goodbye to over-eating during your Thanksgiving dinner or Christmas meal!

It will quickly become a Thanksgiving favorite. This sausage and cauliflower stuffing is packed with amazing and irresistible flavors; you’ll just want to eat it all the time. And who says you can’t?

The good news is it doesn’t have to be only during a holiday season; eat it anytime you want it! This stuffing makes a perfect side dish to literally anything.

🧾 Ingredients

• Cauliflower rice. This recipe is made with cauliflower rice, and I have an excellent post on how to make this from scratch. Alternatively, you can buy it frozen from a grocery store like HEB, Trader Joe’s, or Whole Foods. If you will be making it from scratch, you will need to add 20 minutes to the total cooking time. Cauliflower rice is an essential ingredient if you are on a keto diet.
• Ground sausage. You can use Italian sausage or any other sausage you like. This gives this recipe an amazing flavor and texture. It also adds bulk, so you get full rather quickly. You can substitute ground pork if that’s what you have on hand.
• Mushrooms. This, in combination with the sausage, lends traditional flavors to this low carb stuffing recipe.
• Olive oil, onions, and garlic. Simple ingredients but so important.
• Spices: Fresh herbs (parsley, sage), poultry seasoning, black pepper, and salt. I like to use poultry seasoning in this sausage stuffing recipe because it has all these fall flavors blended together – thyme, rosemary, sage, and pepper (depending on the brand you buy). If you don’t have poultry seasoning, you can always add small amounts of rosemary, pepper, and thyme since sage will be added to the recipe in ample quantity.

🔪 How To Make Keto Stuffing

• Place the ground sausage in a large skillet on the stove and break it into small pieces with a wooden spoon. Set it to medium heat to prevent burning.
• As the ground sausage is and stir for about 5 minutes. Set aside.
• By now, the ground sausage should be ready. It will have less moisture than in the beginning, but still quite a bit. Drain out most of the moisture, but not all. Add the sautéed mushrooms and stir together.
• Then, add the salt, pepper, and poultry seasoning. I start with ½ teaspoon of salt, but you can check for salt again before the dish is finalized.
• After about a minute, add the cauliflower rice to the ground sausage and stir a little bit, making sure it is well mixed together.
• Lastly, stir the chopped parsley and sage into the stuffing mixture. Check the flavor and adjust salt or other seasonings if desired. The herbs have a strong flavor, so add spices in small quantities and check again, or it can quickly become overpowering.
• Leave on medium heat for about 5 minutes, stirring intermittently.
• You can garnish with more parsley, sage, or red pepper flakes. Your keto Thanksgiving stuffing is ready to eat!

🥫 Storing And Reheating Leftover stuffing is even better the next day! It can be stored in an airtight container in the refrigerator for 3-4 days.

It also freezes well for a few months. To reheat, warm it on the stovetop with a splash of beef or chicken broth on medium heat. 🍽️ What Can I Eat It With?

You can eat this keto sausage stuffing as a side dish anytime or for a holiday recipe. It goes great with:

💭 Tips And Variations

• If you’re making your cauliflower rice from scratch, add 20 minutes to the total cooking time. Also, be careful not to add too much salt so the dish does not become too salty. Put minimal salt in the beginning and adjust for salt at the end.
• You don’t need to add any liquid or oil as the ground sausage contains a lot of moisture.
• For the mushrooms, wash and pat dry or drain completely to prevent introducing excess liquid when sautéing the mushrooms.
• If using frozen cauliflower rice, watch out for excess moisture as it thaws. It might be helpful to stir fry dry in a separate pan to get rid of as much water as possible before adding to the stuffing.
• You can also make this low-carb stuffing with miracle rice (konjac rice).

📚 Related Recipes Enjoy these other holiday dishes!

Instructions

• Place ground sausage in a large dry pan on the stove and set to medium heat.1 lb ground sausage
• Add the olive oil to another pan and add the onions and garlic.3 tbsp olive oil, 1 cup onions, 2 cloves garlic
• After about a minute, add the mushrooms and stir on medium heat for about 5 minutes.1 cup mushrooms
• Add salt, pepper and poultry seasoning and stir.½ tsp poultry seasoning, 1 tsp black pepper, ½ tsp salt
• Add cauliflower rice to the ground sausage and stir.4 cups cauliflower rice
• Add chopped parsley and sage and stir.½ cup fresh parsley, ¼ cup fresh sage

Notes

• Add 20 minutes to the total cooking time if you’re making the cauliflower rice from scratch.
• Also be careful not to add too much salt when making the cauliflower rice so the dish does not end up too salty. Put minimal salt in the beginning and adjust for salt at the end.
• For the mushrooms, wash and pat dry or drain completely to prevent introducing excess liquid when sautéing the mushrooms.
• If using frozen cauliflower rice, watch out for excess moisture as it thaws. It might be helpful to stir fry dry in a separate pan to get rid of as much water as possible before adding to the stuffing.