Best Keto Stuffing (Cauliflower Rice And Sausage Stuffing)

This keto stuffing made with cauliflower rice and sausage, garnished with your favorite fall herbs is a great recipe to please your whole family at the holiday table. This stuffing is a perfect holiday meal for a low-carb diet, as it contains only 7 net carbs!

Jump to:

• ❤️ Why You'll Love It 
• 🧾 Ingredients 
• 🔪 How To Make This Recipe
• 🥫 Storing And Reheating
• 🍽️ What Can I Eat It With?
• 💭 Tips And Variations
• 📚 Related Recipes
• 📖 Recipe
• 💬 Comments

❤️ 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 such an amazing flavor and texture to this recipe. It also adds bulk to it, so you get full rather quickly. You can substitute with 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 This Recipe

1. 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.
2. As the ground sausage is being cooked, it's time to prepare the rest of the ingredients. Chop the parsley, sage, and onions, and finely mince the garlic. Next, sauté the mushrooms. Pour olive oil into another pan, add the onions and garlic, and after a minute, add the mushrooms and stir for about 5 minutes. Set aside.
3. By now, the ground sausage should be ready. It will have less moisture than in the beginning, but still quite a bit of it. Drain out most of the moisture, but not all. Add in the sautéed mushroom and stir together. 
4. Then, add the salt, pepper, and poultry seasoning. I start with ½ teaspoon of salt, but you will have a chance to check for salt again before the dish is finalized.
5. After about a minute, add the cauliflower rice to the ground sausage and stir a little bit, making sure it is well mixed together.
6. Lastly, add the chopped parsley and sage to the stuffing mixture and stir. 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. 
7. Leave on medium heat for about 5 minutes, stirring intermittently.
8. 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! You can store it 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:

Sauteed Green Beans and Mushrooms

Fried Brussels Sprouts with Bacon

Cauliflower Mash with Sour Cream

Leftover Turkey Stir Fry

Keto Meatloaf

💭 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!

📖 Recipe