Low-Carb Stuffing (with Sausage and Pecans)

This Low-Carb Stuffing (with Sausage and Pecans) uses my favorite purchased low-carb bread, for an extra-easy way to make stuffing with fewer carbs! And see tips to make this a version of this Thanksgiving stuffing that’s even lower in carbs!

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Low-Carb Stuffing (with Sausage and Pecans) is a recipe I came up with after a few experiments, and it was really quite tasty! Of course, if you search on the web for keto stuffing or low-carb stuffing, you’ll find lots of recipes. But many of them require making cloud bread or some other type of low-carb bread to make the base of the stuffing. And who has time for that at Thanksgiving?

So I wondered if I could make tasty stuffing just using my favorite purchased low-carb bread? I tested the idea with the Kroger CarbMaster MultiSeed Bread that I keep it in the freezer for those days I just need a piece of toast! But there are a growing number of low-carb bread options on the market that would work for this recipe. (And in case anyone is wondering, Kroger has certainly never paid me to mention their bread!)

The Kroger CarbMaster Bread has 8 carbs, but 4 grams of fiber and 4 grams of protein per slice, so I think it’s a pretty good option for a stuffing recipe without a lot of carbs. I hope you enjoy this recipe if you don’t want to give up stuffing for Thanksgiving but want to avoid going overboard on the carbs.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• purchased low-carb bread
• butter
• chopped onion
• chopped celery
• Poultry Seasoning (affiliate link)
• Dried Thyme (affiliate link)
• Dried Sage (affiliate link)
• salt and fresh-ground black pepper
• Olive Oil (affiliate link)
• turkey (or pork) breakfast sausage
• chopped pecans
• finely chopped fresh parsley
• egg
• canned chicken broth (affiliate link)

How low in carbs is this low-carb stuffing?

This recipe makes 8 servings of stuffing, and with the Kroger CarbMaster MultiSeed Bread (with 4 grams of net carbs per slice and 4 grams of protein) the stuffing has about 8.6 net carbs per serving and 16 grams of protein.

Want to make low-carb stuffing with even fewer carbs?

If you want stuffing that’s even lower in carbs, I would double the amount of sausage and use more celery.

How to Make Low-Carb Stuffing (with Sausage and Pecans):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. This is the bread I used, but use any purchased low-carb bread you prefer.
2. Cut bread into cubes, put on baking sheet and toast the bread cubes in a 300F/150C oven for about 30 minutes.
3. Increase oven temperature to 375F/190C and spray baking dish with nonstick spray.
4. While bread toasts, chop onion and enough celery to make two cups.
5. Melt butter in a large frying pan and cook onions and celery at medium heat about 5 minutes. Add spices and cook a few minutes more.
6. Put onions and celery into a mixing bowl.
7. Add olive oil to pan with turkey breakfast sausage and cook sausage over medium-high heat until it’s fully cooked, about 10 minutes.
8. While sausage cooks, chop pecans and parsley
9. Add sausage to bowl with onions and celery. Then stir in chopped pecans and parsley.
10. Beat the egg and add to the chicken broth. 
11. Add the broth-egg mixture to the stuffing ingredients a little at a time, stirring, until all broth is added. (If you want wet stuffing that holds together, use a bit more broth and another egg.)
12. Put stuffing in baking dish and cook covered for 15 minutes.
13. Then remove lid or foil and cook uncovered 15 minutes more.
14. Serve the low-carb stuffing hot, with gravy of course!

Want more carb-conscious Thanksgiving Recipes?

• My Top Ten Healthy Thanksgiving Recipes
• Thanksgiving Side Dish Recipes
• Keto Salad Recipes for Holiday Dinners
• Broccoli Recipes for Thanksgiving
• Keto Brussels Sprouts Recipes

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Yield: 8 servings

Low-Carb Stuffing (with Sausage and Pecans)

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

This Low-Carb Stuffing (with Sausage and Pecans) uses my favorite purchased low-carb bread, and it only has about 8.6 net carbs per serving with 16 grams of protein.

Ingredients

• ten slices purchased low-carb bread (see notes)
• 1 medium onion, chopped
• 2 cups chopped celery (with leaves if available)
• 2 T butter
• 1 tsp. Poultry Seasoning
• 1 tsp. Dried Thyme (not ground Thyme)
• 1/2 tsp. Dried Sage (sometimes called Rubbed Sage)
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 1 T olive oil (see notes)
• 1 lb. ground turkey (or pork) breakfast sausage
• 1/2 cup chopped pecans
• 3 T finely chopped Italian Parsley
• 1 egg (see notes)
• 1 cup canned chicken broth

Instructions

1. Cut the bread into cubes, put on a baking sheet and toast the bread cubes in a 300F/150C oven for about 30 minutes, or until completely dried out. (Time needed to dry out the bread will partly depend on the humidity where you live. Check on it a few times so it doesn't get too brown.)
2. When you take out the bread cubes, increase oven temperature to 375F/190C and spray 9" x 13" baking dish with nonstick spray.
3. While bread toasts, chop up the onion and chop enough celery to make two cups (including leaves if you have some.)
4. Melt butter in a large frying pan and cook the onions and celery at medium heat about 5 minutes. Then add Poultry Seasoning, Dried Thyme (not ground thyme), and Dried Sage (sometimes called Rubbed Sage), salt, and pepper. Cook a few minutes more.
5. Put onions and celery into a mixing bowl that's large enough to hold all the ingredients.
6. Add olive oil to the pan, squeeze turkey breakfast sausage out of the roll, and cook sausage over medium-high heat until it's fully cooked, all liquid has evaporated, and sausage is starting to brown, about 10 minutes.
7. While sausage cooks, chop the pecans and wash and finely chop the parsley
8. Add sausage to the bowl with the onions and celery. Then stir in the chopped pecans and parsley.
9. Beat the egg and add it to the chicken broth. 
10. Add the broth-egg mixture to the stuffing ingredients a little at a time and stirring to combine, until all broth is added. (If you want wet stuffing that holds together, use a bit more broth and another egg.)
11. Put stuffing into the baking dish and cook covered for 15 minutes.
12. Then remove the lid or foil and cook uncovered 15 minutes more, or until as brown as you prefer.
13. Serve the low-carb stuffing hot, with gravy of course!

Notes

I used Kroger CarbMaster MultiSeed Bread with 4 net carbs per slice.

Nutritional information is based on the turkey breakfast sausage I used.

If you use pork sausage you won't need the olive oil.

If you prefer a wetter, stickier stuffing that holds together, increase the eggs and use a bit more chicken broth.

Recipe created by Kalyn and Kara.

Nutrition Information

Yield

8
Amount Per Serving Calories 308Total Fat 23.5gSaturated Fat 4.9gUnsaturated Fat 12.5gCholesterol 122mgSodium 840mgCarbohydrates 15.2gFiber 6.6gSugar 1.9gProtein 16g

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Stuffing will be good for low-carb diets, and possibly even for Keto if you use the suggestion to increase the amount of sausage and celery. The recipe is probably not officially approved for the original South Beach Diet, since most low-carb bread is not made with whole grains, but personally I think it’s not a bad option for South Beach for a holiday treat.

Find More Recipes Like This One:
Use Holiday Recipes or Side Dishes to see more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Low-Carb Stuffing (with Sausage and Pecans) was first posted in 2024. The recipe was updated slightly with more information in 2025.

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