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Low Carb Stuffing

Low carb stuffing made with my keto cornbread and loads of sausage. This low carb side dish is one of my new favorite Thanksgiving sides!

White pot of cooked sausage stuffing

I have always been a fan of Thanksgiving, mostly for the stuffing.

I mean, the rest of the food is fine. I will certainly put a little of everything on my plate. But the biggest section of my plate has always been reserved for stuffing.

I’m so excited that I don’t have to skip the stuffing this year, thanks to this low carb stuffing recipe.

I started with my low carb cornbread (there’s no actual corn in it, but you’d never guess that if you tasted it!) and then added in some sausage, onions, celery, and lots of seasoning.

This recipe is so good and will really help me stay on track this holiday! I hope you guys give it a try too!

white plate of sausage stuffing next to  an oniion and garlic

How to make low carb stuffing:

First things first: You need to make low carb cornbread!

Whip that recipe up and let it cool.

close up of bread crumbs

Once the cornbread has cooled, cut it into small pieces or use your hands to crumble it into a large bowl.

I couldn’t stop picking at the cornbread pieces. It’s seriously so good!

raw ingredients for stuffing

Once your cornbread is ready to go, you’ll start with the sausage. Brown some sausage in a large skillet along with some celery and onions.

When the sausage is cooked through, pour that mess into a large bowl with the cornbread.

close up view of cooked low carb stuffing

Add in some poultry seasoning and ground sage along with a handful of chopped pecans and some chicken broth.

Stir that mixture all up, taste, and add more seasoning as necessary.

Spread the mixture into a 2 quart baking dish and pop it into a hot oven for about 20 minutes.

low carb stuffing getting scooped from pan

Doesn’t this look like real deal cornbread stuffing??

I can’t get over how delicious this stuff is. I couldn’t stop picking at it while I was taking photos.

The smell, the looks, the taste, the texture – it’s so good, you guys!

white plate of sausage dressing

What’s the difference between dressing and stuffing? 

Not much, aside from the fact that stuffing is stuffed inside a turkey and dressing is baked in a pan.

I use the term stuffing here because that seems to be what most people call this dish. I don’t recommend stuffing this recipe inside a bird, though.  πŸ™‚

More low carb Thanksgiving recipes to try this year: 

Deviled Eggs with Bacon: The perfect appetizer for a keto Thanksgiving!

Broccoli Casserole: One of the most highly rated recipes on my site!

Green Bean Casserole Recipe: Just as good as the classic, but it’s low carb!

Brussels Sprouts with Bacon: Bacon makes everything better!

Broccoli Salad: Packed with chunks of cheddar, crispy bacon, and crunchy almonds!

wooden spoonful of sausage dressing

Follow me on social for more recipe ideas & inspiration!

Low Carb Cornbread Stuffing

Made with my low carb cornbread, this dressing recipe tastes like the classic cornbread dressing without all of the carbs!

Yield 10 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 recipe Low Carb Corn Bread
  • 1 pound Sage sausage
  • 1 yellow onion, diced
  • 3 celery stalks, leaves included, diced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • ½ cup chopped pecans
  • ½ cup chicken broth


  1. Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
  2. Crumble the cornbread and place in a large bowl.
  3. Heat a large skillet over medium heat and add the sausage. Brown the sausage, breaking it into small pieces as it cooks.
  4. When the sausage is partially browned, add the onion and celery to the skillet and continue cooking until the sausage is completely cooked through and the vegetables are soft.
  5. Add the sausage, onions, and celery to the bowl of crumbled cornbread along with the poultry seasoning, sage, pecans, and chicken broth. Stir well.
  6. Spread the mixture into the prepared baking dish and bake for 20 minutes or until the top is browned.


You may add 1/4 cup additional broth if you prefer a more moist stuffing.

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Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 277Total Fat: 23gCholesterol: 105mgSodium: 476mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gProtein: 11g

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36 thoughts on “Low Carb Stuffing”

  1. I bought a turkey breast and was cooking it in the air fryer and decided to look for some keto friendly sides. This was not hard and absolutely surpassed my expectations. Delicious.

  2. If you use regular breakfast sausage how much extra sage would you add?? Anxious to make this!

  3. I’ve made this low-carb stuffing since last Thanksgiving, and it’s ALWAYS a hit! I made it again for my Friendsgiving yesterday and it was the first dish to be completely gone! Thank you so much for this incredible recipe!! And especially LOVE that I don’t get any blood sugar crashes after eating it πŸ™‚

  4. What is the serving size? It says it serves 12 but that’s not Very helpful when trying to do things quickly instead of calculating everything then measuring it out and trying to divide it to get the numbers

    1. Karly Campbell

      Hi Laurie! I didn’t measure the serving size by volume – just by number of servings.

  5. jeanie gremminger

    I just made the cornbread stuffing for my boys (26, 27 n 28) for thanksgiving. They absolutely loved it! No idea it was low carb,

  6. Betsy Martin

    I made this stuffing to bring to a family Thanksgiving dinner. It was delicious! Although it didn’t taste exactly like traditional cornbread stuffing, the texture and mouth feel was pretty darn close. And to my surprise, several others took a scoop for their plates and loved it too! I made one small change: I made the cornbread the night before, then cubed it and toasted it in the oven at 250 degrees for an hour to get it nice and dry. The next day I added some shredded cheddar cheese and microwaved it for lunch. Great recipe! And the best part was getting to enjoy the holiday without going off the plan, yet not feeling deprived. I’d call it a win-win!

  7. I made enough to put some in turkey to see how it is. I will let you know! Thank you for sharing your recipe

  8. Audrey Bauer

    I’m going to try and make this today and put it in the oven tomorrow. I’ll let you all know how it turns out.

    1. Karly Campbell

      Hmm, I haven’t tried doing this before, so I don’t want to say yes and ruin your Thanksgiving stuffing, but I will say that I THINK it would work fine. πŸ™‚

      1. This is the best dressing ever, hands down! The flavor was out of this world. Could not tell it was not real cornbread at all. Can’t stop eating it. Thank you for this amazing recipe.

    1. Karly Campbell

      You can, but I don’t find it necessary. You do want to be sure it’s cooled completely though.

    1. Karly Campbell

      I don’t, but you could try this one without the sausage and see how you like it. πŸ™‚

    1. Karly Campbell

      Hi Marsha! The carb count does include the low carb cornbread linked in the recipe. πŸ™‚

  9. Tracy Williamson

    Love this cornbread dressing! My daughter said it was better than grandma’s!! That’s a big compliment =)

  10. Cindy Hoobs

    Oh my goodness! This is amazing cornbread and stuffing! I love it. I can’t wait for my family to try it tomorrow!

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