All the cozy, herby flavors of classic stuffing, without the bread. This Keto Sausage & Cauliflower Stuffing is golden on top, tender inside, and so satisfying you will not miss the carbs. It bakes in one pan and is make-ahead friendly, perfect for the holidays or any roast dinner.
Why You’ll Love This Keto Sausage & Cauliflower Stuffing
- Classic Thanksgiving taste with a low carb twist.
- Comforting, savory, and loaded with browned sausage and herbs.
- One skillet to stovetop, then into the oven for an easy finish.
- Make ahead and reheat beautifully, still crisp on top.
- Gluten free and keto friendly with simple pantry ingredients.
Keto Sausage & Cauliflower Stuffing Ingredients & Substitutions
- 2 lb (900 g) riced cauliflower, fresh or frozen
- 1 lb (450 g) bulk pork sausage, mild or Italian
- 4 tbsp unsalted butter or ghee, divided
- 1 large yellow onion, diced
- 3 celery ribs, diced
- 8 oz (225 g) mushrooms, chopped, optional but delicious
- 3 cloves garlic, minced
- 1.5 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tsp poultry seasoning, or 1 tsp dried sage + 1/2 tsp dried thyme + 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes, optional
- 1/3 cup (80 ml) low sodium chicken broth
- 2 large eggs, lightly beaten, optional for extra binding
- 1/2 cup fresh parsley, chopped
- 1/3 cup toasted chopped pecans or walnuts, optional for crunch
- Olive oil or butter, for greasing the dish
Substitutions: Use turkey or chicken sausage if you prefer lighter. For dairy free, use olive oil instead of butter. Skip the eggs for a looser, bread-like texture or add 1 extra egg for a firmer sliceable stuffing. Vegetable broth works in place of chicken broth. No poultry seasoning on hand? Use extra sage and thyme. For nut free, simply omit the nuts.
Step-by-Step Instructions to Make Keto Sausage & Cauliflower Stuffing
Step 1: Preheat and prepare the pan
Preheat the oven to 400°F (200°C). Grease a 9×13 inch baking dish with olive oil or butter and set aside.
Step 2: Dry out the cauliflower rice
If using frozen cauliflower rice, microwave until hot, then spread on a sheet pan to steam off excess moisture. If using fresh, sauté 2 to 3 minutes in a large dry skillet to cook off water. The drier the cauliflower, the better the texture.
Step 3: Brown the sausage
Heat a large skillet over medium high. Add the sausage and cook, breaking it into crumbles, until browned with crispy edges, 6 to 8 minutes. Transfer to a bowl, leaving 1 to 2 tablespoons of fat in the pan.
Step 4: Sauté aromatics and mushrooms
Add 2 tablespoons butter to the skillet. Stir in onion and celery with a pinch of salt and cook until translucent and lightly golden, 5 to 7 minutes. Add mushrooms and cook until they release moisture and concentrate in flavor, 4 to 5 minutes. Stir in garlic, poultry seasoning, black pepper, and red pepper flakes and cook 30 seconds until fragrant.
Step 5: Combine with cauliflower and herbs
Add the dried cauliflower rice to the skillet along with the cooked sausage and parsley. Toss to coat in the aromatics and herbs. Taste and adjust salt.
Step 6: Moisten and bind
Remove the skillet from heat and let the mixture cool 3 to 5 minutes. Stir in the broth. If using eggs, drizzle them in while tossing until evenly distributed.
Step 7: Bake to golden perfection
Transfer the mixture to the prepared baking dish. Dot the top with the remaining 2 tablespoons butter. Bake 20 to 25 minutes until the top is lightly browned and the edges are sizzling. For extra crisp, broil 1 to 2 minutes, watching closely.
Step 8: Rest and serve
Let the stuffing rest 10 minutes so it sets and slices cleanly. Garnish with extra parsley and serve warm.
Tips for Success
- Dry your cauliflower rice well to avoid a soggy bake.
- Brown the sausage until crisp for deeper flavor.
- Season in layers, tasting after combining before baking.
- Use a wide skillet to evaporate moisture quickly.
- Check your sausage label to keep it keto and gluten free.
- Let it rest before serving for a cohesive, scoopable texture.
Variations of Keto Sausage & Cauliflower Stuffing
- Spicy Italian: Use hot Italian sausage and add extra red pepper flakes.
- Mushroom Herb: Double the mushrooms, add a splash of dry white wine, and finish with fresh thyme.
- Cheesy Top: Sprinkle 1/2 cup grated Parmesan in the last 10 minutes for a savory crust.
- Nutty Sage: Fold in toasted pecans and a bit more sage for holiday aroma.
- Vegetarian: Swap in crumbled plant based sausage and use vegetable broth.
- Dairy Free: Use olive oil or ghee and skip the cheese variation.
Serving Suggestions: What to Pair with Keto Sausage & Cauliflower Stuffing
- Roast turkey, chicken, or pork tenderloin with pan gravy.
- Green beans with almonds, roasted Brussels sprouts, or garlicky broccolini.
- Fresh cranberry relish sweetened with a keto friendly sweetener.
- A crisp salad with lemon vinaigrette to balance the richness.
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Bake at 350°F (175°C) covered 12 to 15 minutes, then uncover 5 minutes to re crisp. Individual portions can be microwaved 1 to 2 minutes, then finished in a toaster oven for texture.
Memories Made Around the Table
My first holiday after going low carb, I brought this to my family dinner with a little anxiety. The platter came back empty with a few crispy bits left behind, and my uncle asked for the recipe. That is when I knew this dish had a permanent spot on our table.
FAQs
Can I make this stuffing ahead of time?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 minutes. Or bake fully, cool, and reheat before serving.
Will frozen cauliflower rice work?
Absolutely. Heat it first and spread it out to steam off moisture, or sauté in a dry pan until steamy and fluffy before combining.
How do I prevent a watery stuffing?
Dry the cauliflower rice, avoid overdoing the broth, and bake uncovered so moisture can evaporate. Let it rest 10 minutes to set.
Can I skip the eggs?
Yes. The stuffing will be looser and more spoonable, still delicious. If you prefer slices, include the eggs.
Final Thoughts
This Keto Sausage & Cauliflower Stuffing brings nostalgic holiday flavor with smart, simple ingredients. Make it once and it will become a tradition.
Keto Sausage & Cauliflower Stuffing
Equipment
- 1 Large Skillet
- 1 9x13 inch baking dish
- 1 Sheet pan (optional)
Ingredients
Stuffing
- 2 lb riced cauliflower fresh or frozen
- 1 lb bulk pork sausage mild or Italian
- 4 tbsp unsalted butter or ghee divided
- 1 large yellow onion diced
- 3 ribs celery diced
- 8 oz mushrooms chopped, optional
- 3 cloves garlic minced
- 1.5 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 2 tsp poultry seasoning or 1 tsp dried sage + 1/2 tsp dried thyme + 1/2 tsp dried rosemary
- 0.25 tsp red pepper flakes optional
- 0.33 cup low sodium chicken broth
- 2 large eggs lightly beaten, optional for extra binding
- 0.5 cup fresh parsley chopped
- 0.33 cup toasted chopped pecans or walnuts optional for crunch
- Olive oil or butter for greasing the dish
Instructions
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish with olive oil or butter and set aside.
- If using frozen cauliflower rice, microwave until hot, then spread on a sheet pan to steam off excess moisture. If using fresh, sauté 2 to 3 minutes in a large dry skillet to cook off water. The drier the cauliflower, the better the texture.
- Heat a large skillet over medium high. Add the sausage and cook, breaking it into crumbles, until browned with crispy edges, 6 to 8 minutes. Transfer to a bowl, leaving 1 to 2 tablespoons of fat in the pan.
- Add 2 tablespoons butter to the skillet. Stir in onion and celery with a pinch of salt and cook until translucent and lightly golden, 5 to 7 minutes. Add mushrooms and cook until they release moisture and concentrate in flavor, 4 to 5 minutes. Stir in garlic, poultry seasoning, black pepper, and red pepper flakes and cook 30 seconds until fragrant.
- Add the dried cauliflower rice to the skillet along with the cooked sausage and parsley. Toss to coat in the aromatics and herbs. Taste and adjust salt.
- Remove the skillet from heat and let the mixture cool 3 to 5 minutes. Stir in the broth. If using eggs, drizzle them in while tossing until evenly distributed.
- Transfer the mixture to the prepared baking dish. Dot the top with the remaining 2 tablespoons butter. Bake 20 to 25 minutes until the top is lightly browned and the edges are sizzling. For extra crisp, broil 1 to 2 minutes, watching closely.
- Let the stuffing rest 10 minutes so it sets and slices cleanly. Garnish with extra parsley and serve warm.