Savory Paleo Stuffing with keto and low carb options
This savory stuffing recipe is a great alternative to the bready and carby traditional stuffing but keeps all of the flavor! I have created this recipe with 3 alternatives as the "bread". You may use traditional cornbread, low carb keto bread (store bought or homemade) or you can use cubed sweet potatoes in place of the bread, you choose but any way you make it, it will be delicious!
Equipment
- Staub pumpkin cocotte for serving
Ingredients
- 4 1/2 cups cubed roasted sweet potato, cornbread or keto bread I love using Japanese sweet potatoes in this recipe!
- 1 tbsp olive oil
- 1 pound Italian sausage look for pastured whenever possible
- 4 slices bacon, diced look for no nitrate, no sugar added bacon
- 1 tbsp olive oil
- 1 medium onion, small dice (about 1 cup)
- 3 stalks celery, small dice (about 1 cup)
- 3 cloves garlic, minced
- 2 1/2 tsp sage, ground
- 2 1/4 tsp poultry seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 cup pine nuts toasted
- 5 ounces chestnuts (about 1 cup) peeled and chopped
- 1 1/2 cups chicken broth (if you are using cornbread or keto bread, use just 1/2 cup broth for sweet potato stuffing)
- 1/4 cup grass fed butter or ghee (skip this step if you are using potatoes)
- 1 tbsp fresh sage chopped
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Grease a deep 9x13 inch baking dish or roasting pan with butter or ghee.
- Cut sweet potatoes, cornbread or keto bread into 1/2” cubes and roast on a parchment lined baking pan. Drizzle sweet potato with olive oil. (Toast bread cubes dry.) Roast sweet potato cubes until slightly soft about 15 minutes. (Bread cubes won’t take as long to toast so watch them carefully).
- Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
- Next, heat olive oil and diced bacon in a large skillet over medium heat. Once the bacon begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until onion and garlic are soft but not brown.
- Scrape the onion mixture into the bowl with the crumbled sausage. Add the sweet potato cubes or bread, dried sage, poultry seasoning, salt, pepper, chestnuts and pine nuts and stir well. Pour in the chicken broth (if you are using bread) and stir until the chicken broth has been absorbed by the bread and the stuffing is evenly mixed (if using sweet potato you will need 1/2 cup broth). Pack the stuffing into the prepared baking dish, and dot the butter on top. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more.
- Sprinkle with the fresh sage and serve. Enjoy!
Tried this recipe?Let us know how it was!