Who says Thanksgiving stuffing has to be full of carbs? Next time you’re craving a taste of the holidays, try this delicious, moist Keto Low-Carb Riced Cauliflower Stuffing!
If you’ve ever attempted to maintain a low-carb diet around the holiday season, you know the struggle. It’s tough, especially when the stuffing gets to the table. Stuffing is a big holiday weakness of mine. All the turkey, gravy, green beans, yeast rolls, and cranberry sauce in the world can’t overcome my need to get a huge scoop of that delicious, sage-seasoned, oniony bread casserole.
Thanksgiving is a holiday of plenty, however, and at my house, it’s all about variety. I introduce new dishes every year to see what appeals to people (alongside old favorites, of course—I don’t want my family to revolt). I’m usually the one cooking the bulk of the holiday spread, and when I’m trying to maintain something resembling a low-carb diet, you can bet there’s going to be a low-carb stuffing option on the table.
This low-carb riced cauliflower stuffing is not only keto-friendly, but it’s absolutely delicious. I’ll admit, it’s still hard to pass up the bready stuffing dish, even with this version on the table, but this is the best recipe I’ve found that mimics the beloved dish. Filled with savory pork sausage, tender cauliflower, celery, onion, and all the right herbs and seasonings, you can maintain your dietary goals and still leave the table satisfied.
Is This Keto Low-Carb Riced Cauliflower Stuffing Healthy?
This stuffing is definitely low in carbs compared to the traditional type made with bread, and it has some fiber due to the celery, onions, and cauliflower. The pork sausage adds protein and potassium, along with other nutrients. That said, it does add a good bit of saturated fat. Feel free to use turkey or chicken sausage instead. The cauliflower provides a lot of potassium, along with vitamins B6, C, and K.
This dish is fairly low in calories per serving, but it contains a lot of sodium. If you’re limiting sodium intake, consider using less salt or “lite” salt or using low-sodium chicken broth.
Overall, this dish is keto-friendly, dairy-free, and gluten-free, so people with lots of different dietary styles can enjoy it at your holiday dinner table!
Stuffing, Your Way
If you’re like me and enjoy throwing a few experimental dishes out there during the holidays, you’re probably wondering how to make this recipe suit your exact tastes. Thankfully, stuffing is very forgiving when it comes to different ingredients. Here are a few suggestions to get you started.
- Add different meats: I love pork sausage, but pork comes in many different forms! This dish tastes great with a few slices of diced bacon cooked with the pork sausage. If I’m craving a slightly healthier stuffing, I’ll cut the amount of pork sausage by half and add ground turkey or chicken to make up the difference.
- Add different veggies: Keep the cauliflower, celery, and onion—those are important! But you’re free to add up to a cup of additional veggies you like. I like adding a bit of finely chopped broccoli, chopped green onion, diced bell pepper, and a handful of baby spinach. If you add more veggies, keep in mind that you may have to cook your stuffing a little longer to let the water evaporate.
- Throw in other herbs and seasonings: I love adding fresh rosemary to the pan when I’m cooking the sausage, and a little bit of celery salt goes a long way. I’m partial to spicy food, too, so I add crushed red pepper or a small amount of cayenne powder.
How Do I Store Leftovers?
Store leftover stuffing in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months in freezer-safe bags or containers. Thaw in the fridge overnight before reheating. A quick zap in the microwave will work to reheat it, but you can also reheat it on the stove.
Serving Suggestions
Serve this stuffing as you’d serve any regular bready stuffing—that is, alongside slices of juicy roasted turkey with Turkey Gravy, classic Green Bean Casserole, Cranberry Sauce, and Yukon Gold Mashed Potatoes.
If you’re sticking to the low-carb theme of this recipe, you’re in luck! I suggest Keto Steak With Garlic Butter Mushrooms, Low-Carb Keto Green Bean Casserole, and Low-Carb Sugar-Free Keto Cranberry Sauce.
For leftover stuffing after the big feast, try a bowl of it with a Fried Egg on top.
Recipe
Ingredients
- ½ pound ground pork sausage
- 6 cups cauliflower cut into small florets (560 grams)
- 2 teaspoons avocado oil
- 1 cup diced onion
- 1 cup celery thinly sliced
- ¼ cup fresh parsley minced, plus additional for garnish
- 4 teaspoons fresh garlic minced
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- ½ cup chicken broth
Instructions
- In a large frying pan on medium-high heat, brown the sausage until it's cooked through, breaking it up into small pieces as you go, about 4-5 minutes.
- While the sausage cooks, add the cauliflower to a large food processor and pulse until broken down and rice-like.
- Once the sausage is cooked, add all the ingredients except the broth into the pan and stir until well mixed. Then, stir in the chicken broth.
- Turn to high heat and cook, stirring frequently, until all the broth is evaporated and the cauliflower is golden brown and tender, about 7-10 minutes.
- Garnish with additional parsley and serve hot.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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