Gluten Free and Keto Savory Stuffing

​I love to make my gluten free savory stuffing for Thanksgiving! We like meaty stuffing and this one is so delicious!

​My gluten free savory stuffing is perfect for the Holidays!

I love to pair this stuffing with turkey on Thanksgiving! It is also really yummy in the middle of a pork crown roast! Heck, we like to just eat it on its own too since it has sausage in it!

If you are following a ketogenic diet, I have added an option for how to make it lower carb! I know that I don’t want to feel like I am missing out on holiday foods, but I don’t want to be sad looking at the scale in January!

What do I need to make this recipe?

For this gluten free savory stuffing, you will need the following ingredients:

Gluten free bread or keto bread, such as Unbun or fathead dough made into bite sized squares or my keto cornbread.
Pork sausage- gluten free
Baby portobella mushrooms
Dried Cranberries- leave out for keto.
Yellow Onion
Garlic cloves
Italian seasoning
Red Pepper Flakes
Parmesan Cheese- add extra for keto 
White Wine- use a low carb wine like Secco Wine Club for keto.
Chicken Stock
Salt and Pepper

How do I make this recipe?

The first thing is to toast the bread. (If you are using my keto cornbread, you would want to make it the day before) You can butter it or drizzle it with olive oil and toast it under the broiler. Flip it over so both sides are toasty.

Cook the sausage so it is crumbled like ground beef.

Add the other ingredients to the pan except for the bread, wine, cheese, butter, and chicken stock.

Saute until the onions are soft.

Add red pepper flakes to taste.

In a large bowl, combine the warm ingredients with the bread. Pour the wine and stock over and stir to combine.

Butter a large baking dish.

Pour the bread mixture into the baking dish.

Cube butter and put squares over the top.

Sprinkle parmesan over the top.

Bake in a 375 degree oven for about 45 minutes.

Pour yourself a glass of wine while you wait for this to cook!

Enjoy!

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Pin this now and make it later!

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If you love this recipe, you might also like these:

Gluten Free BBQ Crockpot Meatballs

Gluten Free Airfryer Cauliflower Pizza

Seared Lamb Chops

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Here’s the video on how to make this:

@gggf.me Gluten free savory stuffing with a keto option! Perfect for Thanksgiving or stuffed in a pork or lamb crown roast! #ketocornbread #keto #glutenfree #thanksgiving #stuffing #celiac #glutenfreefoodie #glutenfreefood #glutenfreethanksgiving #yum ♬ Live performance! Violin, refreshing, sprinting, hope - Yuki Ishii

Here’s the recipe:

Gluten Free Stuffing
If you like a meaty stuffing you will like this recipe for gluten free stuffing.

INGREDIENTS  

• 3 Loaves Gluten Free Bread
• 1 LB Pork Sausage- cooked and crumbled
• 1 Pkg Baby Portabella Mushrooms- chopped
• 1 Cup Dried Cranberries
• 1 Yellow Onion- chopped
• 1 Garlic clove- chopped
• 2 TSP Italian Seasoning
• 1 TSP Red Pepper Flakes- less if you don't like a little spice.
• 1 Cup Parmesan Cheese to sprinkle over the top- more if you want it really cheesy.
• 1 Pinch Salt and Pepper
• 1/2 Bottle White Wine- one you would drink
• 1/2 Box Chicken Stock or use homemade.
• 1 Drizzle Olive Oil
• 1 Cup Butter- some for the baking dish some for on top.

INSTRUCTIONS 

• Cube the bread.  
  
• Drizzle with olive oil and toast in oven.  
  
• Cook the sausage.  
  
• Add other ingredients except wine, butter, parmesan and chicken stock.  
  
• Combine ingredients in a big bowl with bread once it has been toasted.  
  
• Butter a deep baking dish and put ingredients into dish.  
  
• Pour wine and stock over bread.  
  
• Sprinkle with Parmesan Cheese. 
  
• Put squares of butter on top, spread out so every part gets a little. Bake in oven for about 45 min.
  
•  Enjoy!

I hope you love this gluten free savory stuffing recipe as much as we do!


As Always,

Best Wishes for Gluten Free Dishes!

XO,
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Michelle