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How to Make Gluten Free and Keto Thanksgiving Stuffing

Get creative with our Awesome Croutonz and spice up your holiday season with delicious paleo friendly and keto friendly stuffing!
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: croutons, gluten free, low carb
Yield: 8 to 12 servings


  • sauté pan
  • baking dish 6 Cups volume or an approx. 10-inch round dish


Main Ingredients

  • 1 (4 oz.) Bag Fox Hill Kitchens Croutonz
  • 1 Cup Onion Diced
  • ½ Cup Celery Diced
  • 1-2 oz. Butter or Fat of choice
  • 6-10 oz. Sausage (approx. 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
  • 1 tsp Poultry seasoning OR 1 Tbs each minced rosemary, sage, and thyme
  • 1/4-1/2 tsp Salt and pepper to taste depending on how salty your broth is

Optional ingredients

  • 1-4 Tbs Fresh parsley chopped
  • 8 oz. Mushrooms, sliced or chopped and sautéed.
  • 2 oz. 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.


  • Preheat oven to 350F.
  • Cook sausage in a medium sized pan on stove top until there isn't any pink left. If you’re using sausage without casing, break it up while it cooks. If using whole sausage, either remove from casing prior to cooking OR cut into pieces of desired size after it is cooked.
  • In a medium or large pan, sauté onions and celery (and mushrooms, if using) in the butter or fat of your choice. Then add cooked, drained, crumbled sausage, Croutonz, nuts, poultry seasoning or fresh herbs, 1 cup of stock, salt and pepper. Toss well and let rest for 10 minutes, tossing occasionally.
  • Mix the remaining 3/4 cup stock with egg. Add stock/egg mixture 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.
  • Enjoy!


We don't recommend cooking this stuffing in a turkey. When cooked in a pan it has a much better crusty surface and nice texture.
This stuffing can be made ahead and refrigerated! 
It can be gently reheated at 300 while covered. Remove cover for last 5 min