Sausage and Oyster Keto Stuffing – Low Carb Recipe
If you’re looking for a great keto stuffing recipe for your Thanksgiving festivities, you’ve come to the right place! We’ve been keeping it keto for Thanksgiving since 2017 in our house and it’s fairly easy to do. Whether you put this keto stuffing in your bird or cook it as a casserole, you’re sure to love it!
You may be wondering how the heck you make keto stuffing when the main ingredient in traditional turkey stuffing is bread. You’re definitely right to wonder, but it’s really not hard at all.
Years ago finding keto bread was more difficult, and you might have to make your own. Now, there is plenty of keto bread on the market.
Keto breads are easy to find in your local grocery store or Whole Foods and are perfect for making this keto stuffing recipe. While every brand may not be the cleanest, it is Thanksgiving and you may choose to have it anyway.
Many keto breads still have wheat and/or gluten, so if you’re very sensitive to these ingredients you may need to avoid them. However, there are many gluten free, low carb breads as well, usually made of almond flour.
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Sausage in Stuffing
I grew up in Louisiana, so sausage in stuffing is not really an option, it’s a requirement! It adds so much delicious flavor that compliments turkey very well and it has zero carb which is perfect for keto stuffing .
This recipe also has smoked oysters. Since this is an ingredient not everyone loves (my family included) there are two ways you can handle the oysters. If everyone likes them, simply mix them into the recipe in step six. For more flexibility, leave them on the side to be mixed in after serving for those who like them.
Keto Thanksgiving Recipe
This is an essential keto Thanksgiving recipes, but be sure you check out our other options as well! We have recipes for cranberry sauce, turkey brine, pumpkin pie, pumpkin spice rum cake and pumpkin chaffles ready to add delicious low carb flavor to your Thanksgiving table!
Sausage and Oyster Keto Stuffing
- ½ pound sausage
- 3 cups bread, keto
- ¼ cup chopped celery
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons chopped sage, fresh, or 1 teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
- ¾ cup chicken stock
- 1 large eggs
- smoked oysters, canned, optional
- Preheat oven to 350°F.
- In a large skillet, cook the sausage.
- Remove the sausage keeping rendered fat in the pan.
- Saute the onion, celery and sage in the butter for 10-12 minutes, or until the onion and celery are tender.
- Place the bread cubes in a large bowl. Pour the sausage, butter, onion and celery mixture over the breadcrumbs and mix.
- Add the remaining ingredients and mix well.
- Spray a 2-quart casserole dish with cooking spray and add the stuffing in the prepared pan.
- Bake at 350 degrees for 30-35 minutes or until golden brown.
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Can oysters be replaced with other seafood?
I haven’t tried it before, but I don’t see why not. However the smoked oysters are a great compliment to the sausage. When I think of other seafood I might pair with it, it just doesn’t seem like other options would taste as good. Be sure to let me know how it turns out if you decide to experiment!