Downright Delicious Paleo and Keto Thanksgiving Stuffing with Fox Hill Kitchen’s Gluten Free and Zero Sugar Croutonz!

The whole family coming together is a wonderful time, but catering to everyone’s dietary restrictions and staying clean of any food allergens can be stressful. That’s why we created this easy-to-follow paleo and keto Thanksgiving Stuffing recipe that is downright delicious! 

Plus this recipe is also gluten-free and has zero sugars for anyone who is celiac, diabetic, or just watching their sugars. 

Measure Your Ingredients for Your Paleo and Keto Thanksgiving Stuffing

Measure out your ingredients and preheat your oven to 350℉.

To make this paleo and keto Thanksgiving stuffing recipe you will need the following:

Required Ingredients:

  • 1 –4 oz. Bag Fox Hill Kitchens Croutonz
  • 1 Cup Onion Dice small
  • 1-2 Ounces Butter or Fat of choice
  • 6 – 10 Ounces of Sausage (7 oz. cooked) We like to use traditional country style loose breakfast sausage but feel free to use any sausage you like!
  • 1 ¾ Cup Chicken or turkey stock/bone broth
  • 1 Egg
  • 1 Teaspoon Poultry seasoning
  • Salt and pepper to taste

 

Optional Ingredients:

  • ½ Cup Diced Celery
  • 8 Ounces Mushrooms, sliced or chopped
  • Dried herbs such as rosemary, thyme, or sage
  • Fresh herbs, same as above plus parsley
  • 2 Ounces Toasted nuts (walnuts, pecans, almonds, etc.) (Approximately ½ cup)
  • Feel free to add additional ingredients like crumbled bacon, chopped apple, oysters, or any traditional family favorites you desire.
Gluten Free and Vegetarian Thanksgiving Stuffing Side Dish with Cranberries

Borwn Sausage & Sauté Vegetables

In a medium or large pan, cook sausage on medium-high heat for 10–12 min, until sausage is browned and crumbled, using a spatula to break up the meat. Drain, place in bowl, and set aside. 

In the same pan, sauté diced onions, celery (optional ingredient), and mushrooms (optional ingredient) in butter over low to medium heat until soft. 

Add Croutonz, Broth, & Other Desired Ingredients

Turn heat down to low.

Add sausage, Croutonz, and 1 cup of your stock or broth into the pan with sautéd vegetables. 

Toss well, and let rest for 10 minutes, tossing occasionally.

After the 10 minutes is up, add the other ¾ cup broth or broth/egg mixture, poultry seasoning, salt and pepper, and any other desired add-ins. 

Add more stock if a moister stuffing is preferred.

Raw Keto Thanksgiving Stuffing

Bake the Paleo and Keto Thanksgiving Stuffing

Place mixture into a well-buttered casserole or skillet and place in the preheated oven.

Bake 20 – 30 minutes or until thoroughly heated and crusty, as desired.

Note: For more crusty surface bits, use a larger skillet!

Enjoy Your Paleo and Keto Thanksgiving Stuffing

This stuffing is an incredible side dish that most people with dietary restrictions usually have to skip out on! 

Let us know how you and your family enjoyed this paleo and keto thanksgiving stuffing recipe! Remember to share your photos with us on Instagram and Facebook @foxhillkitchens

Paleo and Keto Thanksgiving Stuffing Recipe:

Awesome Croutonz Make Great Paleo/Keto Stuffing!

Get creative with our Awesome Croutonz and spice up your holiday season with delicious paleo friendly and keto friendly stuffing!

Materials

Main Ingredients

  • 1 (4 oz.) Bag Fox Hill Kitchens Croutonz
  • 1 Cup Onion Dice small
  • ½ Cup Diced Celery (Optional)
  • 1-2 Ounces Butter or Fat of choice
  • 6-10 Ounces Sausage (7 oz. cooked) We like to use traditional country style loose breakfast sausage but feel free to use any sausage you like!
  • 1 ¾ Cup Chicken or turkey stock/bone broth Divided
  • 1 Egg ( Mix with ¾ cup broth, optional)
  • 1 Teaspoon Poultry seasoning
  • Salt and pepper to taste

Optional ingredients

  • Dried herbs such as rosemary, thyme, or sage
  • Fresh herbs, same as above plus parsley
  • 8 Ounces Mushrooms, sliced or chopped and sautéed.
  • 2 Ounces Toasted nuts (walnuts, pecans, almonds, etc.) (Approximately ½ cup)
  • Feel free to add additional ingredients like crumbled bacon, chopped apple, oysters, or any traditional family favorites you desire.

Instructions

  • Preheat oven to 350F.
  • In a medium or large pan, saute onions and (optional) celery in butter. Then add cooked, drained, crumbled sausage, Croutonz, and 1 cup of stock or broth. Toss well and let rest for 10 minutes, tossing occasionally.
  • Add ¾ cup broth or broth/egg mixture, poultry seasoning, salt and pepper, and any other desired add-ins. Add more stock if a moister stuffing is preferred.
  • Bake in a well-buttered casserole or skillet. For more crusty surface bits, use a larger one. Bake 20 to 30 minutes or until thoroughly heated and crusty, as desired.
  • Can make ahead, reheats well.

Notes

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment

Popular Articles & Recipes