If you thought you had to give up stuffing for the holidays because you're on keto, this flavorful Thanksgiving recipe will prove you wrong.

By Alyssa Sparacino

When it comes to a Thanksgiving menu, stuffing is a hands-down favorite for a lot of people. If you're on the keto diet, you probably think this delicious bread-based recipe is the first to go, right? Well, not if you make this keto Thanksgiving recipe for sausage stuffing instead. (P.S. If you have an Oprah-level obsession with bread, there is a way to still have it in your life: Try this low-carb bread recipe that proves you can still have a sandwich on the keto diet.)

Filled with cremini mushrooms and fennel bulb, this sausage stuffing has lots of yummy texture-perfect for anyone who is more about the crispy sides of the stuffing baked outside the bird, than the mushy stuff.

Pork sausage pumps up the flavor and the fat of the dish, while riced cauliflower helps bind it all together and provides the bulk you'd expect from this holiday dish. Add whipping cream, for, well, creaminess-a MUST for any holiday recipe.

Get more keto Thanksgiving recipe ideas with the Complete Keto Thanksgiving Menu.

Keto Sausage Stuffing

Makes: 8 servings

Serving size: 1 cup


  • 1 head cauliflower
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound bulk pork sausage
  • 1 fennel bulb, coarsely chopped, fronds reserved for garnish
  • 1 cup chopped celery
  • 16 oz cremini mushrooms, coarsely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 3 eggs
  • 1/2 cup whipping cream


  1. Preheat oven to 425°F. Coat two large baking sheets and one 3-quart baking dish with nonstick cooking spray. Set aside.
  2. Trim cauliflower and cut into florets. Pulse florets in food processor until they're the consistency of rice. Divide cauliflower between prepared baking sheets. Drizzle each with 1 tablespoon olive oil, toss to coat, then spread evenly into a single layer. Bake 12 to 15 minutes or until golden brown, stirring halfway through. Reduce oven temperature to 350°F. Cool for 5 minutes.
  3. Meanwhile, in a large skillet cook sausage over medium heat for ~8 minutes or until no longer pink. Transfer to large bowl and set aside. In same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add fennel bulb, celery, mushrooms, garlic, sage, rosemary, and salt and pepper. Cook 5 to 7 minutes or until liquid is evaporated and vegetables are golden brown, stirring occasionally. Transfer mixture to large bowl with sausage.
  4. In medium bowl, whisk together eggs and cream. Stir in cauliflower and mix well. Add mixture to sausage and vegetables, then stir. Pour mixture into prepared baking dish. Bake, uncovered, 20 to 25 minutes or until an instant-read thermometer inserted in center says 160°F. Garnish with chopped fennel fronds.

Nutrition Facts (per serving) : 324 calories, 27g total fat (9g sat. fat), 126mg cholesterol, 635mg sodium, 8g carbohydrates, 3g fiber, 4g sugar, 14g protein

Comments (2)

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