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+ servings

low carb pecan sausage & sage cornbread stuffing

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Thanksgiving
Cuisine: American
Servings: 8 servings
Author: Heather Serody

Ingredients

  • 4 C brown butter sage keto cornbread torn into 1" cubes (if you tear the cornbread it toasts better, but don't make yourself crazy about it) 
  • 2 TBS + 1 TBS grass-fed butter
  • ½ cup coarsely chopped pecans dry pan-toasted until fragrant 
  • 1 lb.  ButcherBox grass fed sausage with sage -or- sweet Italian sausage casings removed. 
  • 2 TBS   chopped fresh sage or 1 tablespoon dried
  • 1/2  finely chopped sweet onion
  • 1/2  finely chopped celery 2 stalks
  • 1 C roughly chopped brown mushrooms 
  • 1 tablespoon finely chopped garlic
  • 1 tsp finely ground sea salt
  • 1/2 tsp. freshly ground pepper to taste
  • 1/4 cup chopped fresh flatleaf parsley -or- 1 TBS dried
  • 1 - 1 &1/4 cup organic chicken broth
  • 1-2 eggs beaten (use two if you like your stuffing to stick together)

Instructions

  • Preheat oven to 350ºF
  • Grease a 9 x 12 casserole dish with the butter. 
  • Toast cornbread: Line a baking sheet with parchment paper. Spread cornbread cubes out evenly.  Place cornbread in the oven to toast for approximately 10-20 minutes or until no longer soft, tips are turning brown & cubes are well toasted.   Remove from oven and set aside. 
  • Put sausage meat in a 9-inch cast-iron skillet & cook over medium heat. After a minute or so, add chopped sage and cook, breaking up lumps, until meat is about halfway cooked, about 3-5 minutes. 
  • Add 1 TBS butter, onions, celery, mushrooms and garlic to the partially cooked sausage. Cook, stirring until softened and the sausage is cooked through - about 5 more minutes. 
  • In a small bowl, combine broth and the egg & whisk to combine. 
  • In a large bowl, add cornbread, cooked sausage mixture, pecans, salt, pepper, & parsley.  Mix together with a big spoon until combined. Pour into the greased casserole dish. Pour the broth/egg mixture over the stuffing until it is just dampened, but not swimming in egg/broth mixture. Cover with foil and bake for approximately 20 minutes, until heated through & set. 
  • Uncover stuffing and cook for additional 5-15 minutes or until the stuffing is golden brown on top.