For the record, I’m not sure there truly is the perfect solution for a keto stuffing with which you can actually stuff a turkey. Whatever you use needs to be able to not completely break down over the course of cooking and exposure to moisture. This one is simply cooked on the stovetop.
I am also quite aware that we all tend to have strong nostalgic attachments to traditional holiday recipes like stuffing. While I am usually eating keto pretty consistently these days with a weekly carb-up during which I flip my macros and eat 70% carbs, 20% protein and 10%, there is no regular eating protocol in my current diet in which traditional stuffing or mashed potatoes can have a place, with their mix of high carb and fat. I, for one, don’t mind having a cheat day once in a blue moon for a holiday, as long as I don’t make so much leftovers that I feel obliged to have a “cheat week” to eat it all.
On the other hand, if I want to stay strictly keto for a Thanksgiving or Christmas dinner, this stuffing is the way I go. It has the right flavours, if not necessarily the exact right texture or nostalgic quality as my old school bread and celery stuffing. Bear that in mind if you choose to go with this solution.
Keto Cauliflower Sausage Walnut Stuffing Recipe
Ingredients:
- 2 spicy italian sausages, casings removed
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- ½ cup unsalted butter
- ¾ teaspoon Himalayan pink sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1 head cauliflower (around 16oz), riced
- ⅓ cup chopped walnuts
- 1 cup mushrooms, sliced
- 1 tablespoon fresh sage, chopped
- ¼ cup parsley, chopped
- Salt and pepper, to taste
Directions:
Cook the sausage in a large saute pan, breaking it up into small pieces. Add the onions and celery to the pan and cook for about 5 minutes or until softened. Stir in garlic and cook until fragrant, around 1 minute.
Add the butter cauliflower and cook for about 5 minutes. You want it to brown and caramelize a bit, so don’t stir too often.
Add mushrooms and walnuts and cook for about 2 minutes. Remove from the heat and stir in the parsley and sage. Season with salt and pepper to taste.
Don’t actually stuff a turkey with this. Simply serve warm or store in refrigerator for up to 5 days. Makes around 6 cups.
If you're looking for a deliciously moist turkey recipes that is keto-oriented, check out my Keto Dry Brined Holiday Turkey Recipe. And please be sure to use the comments to let me know how it goes or if you make any interesting swaps. I would also love to see your pics, so please feel free to tag me on Instagram if you do. :)
