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This delicious low carb and gluten free pumpkin bread, sausage & feta stuffing / dressing recipe from Mellissa Sevigny of I Breathe Im Hungry goes great with roasted turkey!

Low Carb Pumpkin Bread, Sausage & Feta Stuffing

  • Author: Mellissa Sevigny
  • Yield: 10 half cup servings 1x


This low carb and gluten free pumpkin bread stuffing / dressing is flavored with sausage, sage and feta cheese! The perfect side dish to turkey or any roasted bird! Keto, Atkins and Paleo friendly.


  • 4 cups cubed pumpkin bread (recipe here)
  • 16 oz roll of sage flavored pork sausage
  • 1/2 cup onion, chopped
  • 1/3 cup chicken or turkey broth
  • 2 Tbsp butter
  • 1 tsp Bell’s seasoning
  • 3/4 cup crumbled feta cheese
  • 2 Tbsp fresh parsley, chopped


  1. Toast the pumpkin bread cubes in a 350 degree (F) preheated oven for 8-10 minutes or until golden brown.
  2. 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.)
  3. Pour off 1/4 cup of the liquid from the pan.
  4. Add the broth, butter and Bell’s seasoning and bring to a boil.
  5. Remove from the heat and gently stir in the bread cubes, feta and parsley.
  6. Transfer to a baking dish and bake at 375 degrees (F) for 20 minutes or until the top is golden brown and slightly crunchy.
  7. Serve warm within one hour of baking.


Approx nutrition info per serving: 288 calories, 25g fat, 3.5g net carbs, 11g protein

  • Category: Low Carb Side Dish Recipe
  • Cuisine: American

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