When you’re eating low carb, decent turkey stuffing/dressing recipes are hard to come by. Sure there are lots of keto friendly options that don’t use any kind of bread – for example my cauliflower sausage and walnut stuffing is delicious and goes great with any roasted bird – especially my Easy Sage Roasted Turkey!
But let’s be honest, it’s hard to beat a bread-based stuffing for sheer comfort food value.
This year I wanted to think outside the box for a new keto stuffing recipe, and when I created the low carb Easy Pumpkin Quick Bread a few weeks ago I knew that it would make the perfect base for a delicious and comforting low carb stuffing recipe!
The pumpkin bread recipe as-is was a little too moist and fragile for a stuffing, so I modified it to make it firmer and sturdier. I also removed the nuts and maple extract from the original recipe to make it more conducive to this savory application.
This will be the same base bread recipe as I used for the Pumpkin Bread French Toast I posted earlier this week. If you’re smart – you’ll double it and freeze some like I did so you can make the stuffing AND the french toast in the same weekend!
Be sure to make the bread in advance at least one day, preferably two of making the stuffing. I let mine sit out loosely covered to dry out a bit, and then prior to making the stuffing I cut it into cubes and toasted them in the oven for a few minutes so they wouldn’t completely disintegrate into the stuffing.
It worked like a charm and had a texture much like that of a cornbread based stuffing.
To offset the slight sweetness of the pumpkin bread, I used a sage flavored pork sausage and a tangy feta cheese to give it some pop. I also included the traditional Bell’s turkey seasoning that I grew up on, as well as some fresh parsley to offset the richness of the other flavors.
Overall I would say this low carb stuffing recipe was a big hit. The flavors were perfect and the texture was pleasantly bready and comforting. My only caution is to not let it sit out too long. I made this mid-morning to photograph it and when I tasted it then it was perfect.
By that evening when I reheated it for dinner, the pumpkin bread had absorbed more of the moisture and gotten overly soft. While it still tasted good, it lacked the texture that it had while fresh – so be sure to mix and bake this within no more than an hour of serving your turkey.
In fact if you pop it in the oven while the turkey is resting before carving that would be even better – it will come out hot, crunchy on the top and pleasantly chewy/soft on the inside.
- Toast the pumpkin bread cubes in a 350 degree (F) preheated oven for 8-10 minutes or until golden brown.
- In a medium saute pan, cook the sausage and onions together until the onions are soft and the sausage is fully cooked (about 5 minutes.)
- Pour off ¼ cup of the liquid from the pan.
- Add the broth, butter and Bell's seasoning and bring to a boil.
- Remove from the heat and gently stir in the bread cubes, feta and parsley.
- Transfer to a baking dish and bake at 375 degrees (F) for 20 minutes or until the top is golden brown and slightly crunchy.
- Serve warm within one hour of baking.
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