I know that turkey always gets the most attention at Thanksgiving, but I always thought that stuffing should be the star of the meal.
For the last few years, I’ve been on a mission to create a delicious stuffing recipe that is not only Keto but is easy to make.
And I’m so happy to announce that I did it with this Keto Thanksgiving Stuffing recipe.
It has all of the flavors of traditional stuffing but without all of the carbs. And it’s super easy to make.
Plus, you can prep most of the recipe in advance and put it in the oven to bake while your turkey is resting.
Just prepare the recipe up to step 4. If you are using a casserole dish, go ahead and place the stuffing in it and refrigerate until you are ready to cook.
Remove the stuffing from the refrigerator about an hour before you plan to cook to bring it to room temperature. This is especially important if you are using a glass casserole dish that could shatter if you place it in a hot oven straight from the refrigerator.
Add the chicken broth and almond flour right before you put the dish in the oven. And in about 25 minutes, you’ll have a piping hot stuffing dish that your entire family will love!
How to Roast Chestnuts
My keto Thanksgiving stuffing recipe uses chestnuts as one of the ingredients that gives it a traditional stuffing taste.
However, if you’ve never cooked chestnuts before, here are a few easy ways that’ll make you wonder why you’ve never done it before.
It’s important to buy really good chestnuts to roast. Try to find large chestnuts with shiny shells and have a bit of weight when you hold them.
Before you roast them, you’ll need to use a sharp knife to cut an X-shape into the skin of the bottom of each chestnut. This is critical because they could explode in the oven while they are roasting if you skip this step.
Then, put the scored chestnuts on a rimmed baking sheet without touching each other. If you have quite a few chestnuts to roast, you’ll need to place them on several baking sheets or roast them in batches.
Put the baking sheet in a preheated oven at 425 F (220 C) and roast until the skins start to pull back and the chestnut meat is soft.
The time it’ll take will vary depending on the size of the chestnuts, but I recommend to start checking after 15 minutes if you are using medium or large chestnuts.
And you can always remove any chestnuts from the oven that are roasting faster than the others.
Once they are roasted, place the chestnuts on a large towel to cool. Once they are cool enough to handle, gather the sides of the towel and squeeze the chestnuts to help loosen or remove the skins. You should hear the skins crackle as they break apart.
Then, remove any remaining shells by hand and discard. Be sure to also remove the paper-thin skin that is between the chestnut meat and the hard shells as well.
However, if you don’t have chestnuts available to you, just use walnuts in the recipe instead. It will still be just as delicious!
Other Keto Holiday Side Dish Recipes
If this keto Thanksgiving stuffing recipe has you hungry for more delicious Keto holiday side dishes, then you are in luck.
For all of the flavor of your favorite sweet potato casserole recipe but without all of the carbs, be sure to check out my Keto “Sweet Potato” Casserole recipe.
For the perfect side dish you can prepare in advance, be sure to bookmark my Make-Ahead Keto Creamy Cauliflower Mash Recipe.
And for side dishes that are effortlessly Keto, be sure to try my Roasted Cheesy Keto Cauliflower Recipe and Keto Garlic-Roasted Brussels Sprouts Recipe.
Just click on this link to find all of these and many more Keto Side Dish Recipes!
Enjoy all of the flavor of stuffing but without all of the carbs when you make this Keto Thanksgiving Stuffing recipe.
- 2 Tablespoons (30 ml) coconut oil
- 1 medium onion (110 g), thinly sliced
- 1 garlic clove, minced or finely diced
- 1/2 lb (225 g) ground sausage or ground pork
- 1/2 head cauliflower (300 g), chopped into small florets
- 1/2 cup (65 g) chopped chestnuts (or walnuts), cooked
- 1/4 cup (17 g) chopped fresh sage
- 1 teaspoon (2 g) cinnamon powder
- 1/4 teaspoon (1 g) ground nutmeg
- 1/2 cup (120 ml) chicken broth
- 1 Tablespoon (6 g) almond flour
- Salt and pepper, to taste
- Preheat the oven to 350 F (175 C). If not using an oven-safe skillet, grease a casserole dish and set aside.
- Melt the coconut oil in a large skillet over medium-high heat. Add the onion and garlic to the skillet and saute for 3 minutes.
- Add the ground sausage to the skillet and saute until browned, about 5 minutes.
- Add the cauliflower florets, chopped chestnuts, fresh sage, cinnamon powder and ground nutmeg to the skillet and continue to saute for 3 minutes. Season with salt and pepper, to taste.
- Place the mixture into the prepared casserole dish, if needed. Pour the chicken broth over the sausage mixture and press down on the mixture to make an even layer. Sprinkle the almond flour evenly over the top of the mixture.
- Place the oven-safe skillet or casserole dish in the oven and bake for 25 to 30 minutes until the sausage is cooked through and the cauliflower is tender. Use a meat thermometer to check that the sausages reach 165 F (73 C).
- Remove from the oven and serve warm.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 177
- Sugar: 2 g
- Fat: 13 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 11 g