Skip the box mixes and try this savory Sausage Stuffing recipe. This dish is a delicious addition to your Thanksgiving table and can be made low-carb and gluten-free when prepared with keto-friendly biscuits. It delivers classic stuffing flavor—savory sausage, aromatic herbs, and tender vegetables—while keeping the texture satisfying: crisp on the outside and soft inside. This version is versatile, simple to prepare ahead of time, and easy to reheat or freeze for busy holiday schedules.
First Published October 2020, Updated November 2023
Stuffing is one of those holiday side dishes that often steals the show. This recipe gives you a familiar, crowd-pleasing flavor without relying on boxed mixes. By using a keto-style biscuit or your favorite stale bread, you get the same comforting texture and taste as traditional stuffing but tailored to low-carb and gluten-free preferences. Read on for ingredients, clear step-by-step instructions, tips for prepping ahead, reheating and freezing guidance, and serving suggestions.
Ingredients
Use keto cheddar-garlic or bacon-cheddar-chive biscuits to keep this low-carb and grain-free, or substitute five cups of your preferred stale bread if you don’t follow a low-carb diet. The core ingredients are classic and straightforward:
- Bread: 5 cups cubed stale bread or one batch of dried keto-style biscuits torn into pieces.
- Sausage: 1 pound pork sausage (breakfast sausage, mild or spicy Italian—choose based on the flavor you prefer).
- Produce: 1 cup chopped onion, 2 cups chopped celery, 1 tablespoon minced garlic.
- Butter: Unsalted or salted, used for sautéing if needed.
- Spices and herbs: 2 tablespoons fresh sage (chopped), 1/4 cup chopped parsley, 1 teaspoon poultry seasoning, salt and black pepper to taste.
- Eggs: 3 large eggs, beaten, to bind the mixture.
- Chicken broth: About 3/4 cup to moisten the stuffing—adjust to achieve the texture you prefer.
How to Make Sausage Stuffing
- Prepare your bread in advance. If using a keto biscuit recipe or homemade rolls, bake them about three days before and allow them to dry. Cut the bread into 1-inch chunks and leave them uncovered to become stale. This step prevents the stuffing from becoming soggy.
- Preheat the oven to 350°F (175°C).
- Brown 1 pound of sausage in a large skillet over medium heat, breaking it up as it cooks. Once browned, drain excess grease, then add the chopped onion, celery and minced garlic. Sauté 4–5 minutes until the vegetables are softened. Remove from heat and let cool slightly.
- In a large bowl, combine the stale bread cubes, sausage-vegetable mixture, chopped fresh herbs (sage and parsley), poultry seasoning, beaten eggs and chicken broth. Stir gently to combine; the mixture should be moist but not soupy. Add salt and pepper to taste.
- Transfer the mixture to a 9×13-inch baking dish (or a 3-quart casserole if preferred) and spread into an even layer.
- Bake in the preheated oven for 45–55 minutes, until the top is golden brown and the center is set. If the top browns too quickly, tent with foil for the final 10–15 minutes.
Can You Make Stuffing Ahead of Time?
Yes. Most of this recipe can be assembled up to 48 hours ahead and stored covered in the refrigerator. If making completely in advance, wait to add the eggs and broth until up to three hours before baking to maintain the best texture. Alternatively, assemble the mixture without liquid for longer refrigeration, then add broth and eggs shortly before baking.
How to Reheat Thanksgiving Stuffing
To reheat without drying, add a few tablespoons of broth and a small pat of butter to restore moisture and flavor. Reheat gently on the stovetop in a covered skillet over low heat, stirring occasionally until warmed through. For quick reheating, microwave in a covered, microwave-safe dish in 30-second bursts, stirring and adding a splash of broth as needed. To reheat in the oven, cover with foil and warm at 325°F (160°C) until heated through, about 15–20 minutes depending on volume.
Can You Freeze Stuffing?
Yes. Uncooked stuffing freezes well for up to three months. Assemble the mixture in a freezer- and oven-safe dish, wrap tightly with foil, and label with the date. When ready to bake, remove from the freezer about an hour before placing it in a preheated 350°F oven. Bake for approximately 60 minutes, then check every 10 minutes until heated through; a longer bake may be necessary depending on how frozen the center remains.
Tips and Tricks
- Cut vegetables into small, uniform pieces for even cooking and a tidy presentation.
- Use stale bread to absorb flavors without becoming mushy—drier bread holds up better to liquid and sausage juices.
- Fresh herbs make a noticeable difference; use fresh sage and parsley when possible for bright, aromatic results.
- Choose a spicy sausage if you want a bolder, more peppery stuffing, or mild sausage for a classic balance.
- For a sweet-savory variation, stir in a small handful of dried cranberries to complement the herbs and sausage.
More Thanksgiving Side Dishes
If you follow a low-carb or keto lifestyle, planning a few compatible sides makes holiday meals simpler. Green beans sautéed with almonds, roasted cabbage wrapped in bacon, or a loaded cauliflower casserole are all excellent accompaniments that pair well with this sausage stuffing. A small batch of homemade cranberry sauce also complements the savory flavors without adding processed sugars.
Recipe FAQ
A 9×13-inch casserole dish works well for this recipe. If you don’t have one, a 3-quart oval baking dish or similar baking pan will also do the job.
Use a mixture of fresh sage and parsley plus a teaspoon of poultry seasoning. If you prefer other fresh herbs, a combination of rosemary and thyme (about 2 tablespoons total, chopped) will also work nicely.
Per serving (approximately 3/4 cup): Calories 280, Carbohydrates 6.6 g, Protein 9.3 g, Fat 18.2 g, Sodium 269 mg, Fiber 1.4 g, Sugar 2 g. The recipe estimates about 5.2 net carbs per serving when made with low-carb biscuits.
Get the Recipe:
Easy Keto Sausage Stuffing
Ingredients
- 1 batch keto-style biscuits (torn and dried out to equal about 5 cups).
- 1 pound mild pork sausage.
- 1 cup chopped onion.
- 2 cups chopped celery.
- 1 tablespoon minced garlic.
- 2 tablespoons fresh sage, chopped.
- 1 teaspoon poultry seasoning.
- 1/4 cup chopped parsley.
- 3 eggs, beaten.
- 3/4 cup chicken broth, more as needed.
Equipment
- 9×13-inch baking dish or 3-quart casserole dish.
Instructions
- Prepare and dry your bread or keto biscuits about three days ahead, cutting into chunks so the bread dries and crisps. This prevents sogginess and yields the best stuffing texture.
- Preheat oven to 350°F (175°C).
- Brown the sausage in a large skillet, drain excess fat, then add onion, celery and garlic. Cook 4–5 minutes until softened. Remove from heat and cool slightly.
- Combine the bread cubes, sausage-vegetable mixture, herbs, beaten eggs and chicken broth in a large bowl. Mix gently so the bread absorbs the liquid but the mixture stays moist rather than soggy.
- Transfer to a 9×13 baking dish and spread evenly.
- Bake 45–55 minutes until the top is golden and the center is set. If needed, tent with foil to prevent over-browning.
Notes
Adjust herbs and sausage variety to suit your guests—this recipe is very forgiving and easy to customize.
Calories: 280kcal,
Carbohydrates: 6.6g,
Protein: 9.3g,
Fat: 18.2g,
Sodium: 269mg,
Fiber: 1.4g,
Sugar: 2g