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The BEST Thanksgiving Stuffing

The BEST Thanksgiving Stuffing

By now you all know that I love getting groceries delivered to my house, which is why I love ButcherBox!

One of the things that came in my last box was a few packages of ground breakfast pork sausage with sage and I thought this would make a tasty stuffing, but I was wrong. It made the BEST Thanksgiving stuffing!

Click HERE to save time and get a the CURRENT Butcherbox Deal!

I used my Protein Sparing Bread, which reminds people of the good-old days of Wonder Bread without any carbs! I use unflavored egg white protein to make Keto Bread because it is dairy free and it has a slower mTOR time. (if you want to learn more on mTOR time, check out my class The Accelerated Keto Class). You can use unflavored whey to make my Keto Bread but whey has a faster protein mTOR and it has dairy which can hinder success for many of my clients. But by using Keto bread instead of Wonder Bread you make a fantastic Thanksgiving side dish without and gluten or carbs!

If you want to learn more about how to survive the holidays, check out my class The Accelerated Keto Class and Surviving the Holidays! You can do this! I never thought I would be able to pass by the traditional Thanksgiving foods, but now you have all these recipes at your fingertips! It just takes a few adjustments to make them keto. My dad just came over to help me track a deer while bow hunting and he said to me that he is so proud and he never imagined my life would be what it is now. I was the pickiest eater and only liked junk. YOU CAN change! I changed my pallet and you can too! Don’t waste another holiday season regretting the awful bloated feeling. Join me and stay connected with me to cheer you along your path to healthy healing!

Click HERE to join me LIVE this Sunday from 3-5pm central! 

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The BEST Thanksgiving Stuffing

Check out my family’s Thanksgiving Tradition idea that you can also do with your family HERE.

The BEST Thanksgiving Stuffing

The Best Thanksgiving Stuffing

Maria Emmerich
Prep Time 9 minutes
Cook Time 49 minutes
Course Dairy Free, Side Dish
Cuisine American
Servings 12
Calories 95


  • 1/4 cup butter plus 1/4 cup for drizzling at the end (or leftover bacon fat/lard if dairy free)
  • 1/4 cup onion chopped
  • 8 ounces mushrooms sliced
  • 3 sticks celery chopped
  • 1 pound Butcherbox Italian Sausage
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon poultry seasoning
  • 1 cup Kettle & Fire Mushroom Chicken Bone Broth
  • 1 teaspoon Redmond Real salt
  • 1/2 teaspoon fresh ground pepper
  • 2 large eggs beaten
  • 1 loaf PSMF Bread click HERE


  • Preheat the oven to 325 degrees F.
  • Place the butter in a large cast iron skillet and heat butter while whisking until small pieces of brown flecks appear, this is brown butter. Remove 1/4 cup from the skillet for drizzling over the top before serving.
  • Sauté the celery, onion and mushrooms in butter and spices until tender and translucent.
  • Add the ground pork and saute while breaking up pieces until pork is cooked through and no longer pink, about 4 minutes. Cut up the keto bread into small 1 centimeter cubes.
  • Place the keto bread cubes in the pan with the sausage mixture. Add the broth and mix well (you can add more if desired). Season to taste with salt and pepper. Stir in the egg.
  • Bake, covered, in a greased 1 1/2 to 2 quart casserole for 35-40 minutes.
  • Uncover and bake for 5-10 more minutes until golden brown on the top.
  • Drizzle another 1/4 cup brown butter sauce over the top if desired.


Calories: 95 | Fat: 7.5g | Protein: 5.2g | Carbohydrates: 2.2g | Fiber: 0g | P:E Ratio: 0.5


“My husband: the sugar burner: prior to doing the keto (Maria) way, we had a rule. My husband was not allowed to drive the car after the gym. Why? Because once he was depleted after working out, he would get moody and VERY easily distracted and lost all ability to focus: to the tune of a couple of tickets and one solid car crash. He would also be terrible after long serving shifts, that would equate to a stop at a fast food restaurant on the way home at midnight – one that I would generally have self restraint not to indulge in, but he sometimes seemed like a lost cause. Within a week of starting your meal plan- magic happened. At the end of a shift he turns to me as we’re walking out and says- ‘I have this weird feeling that I’m hungry, but I don’t HAVE to eat, it would be nice, but I feel fine, I could just go to bed.’ WHOAH- this.was.huge. I know you hear it a lot- but it’s almost like magic.

It’s so refreshing to eat when you’re hungry and to not when you not- and also to not be in a perpetual state of hunger! I don’t think many of us have ever felt that way. Keep doing what you’re doing!” – Cynthia
The BEST Thanksgiving Stuffing
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Cynthia D Javernick says:

    I just haven’t been able to get this to work! I’ll try again and whip it for 10 minutes.
    I saw you use egg whites in a carton once. Is that completely forbidden? I’m really awful at separating eggs. 🙂

    • Maria Emmerich says:

      Egg whites in a carton works but sometimes they do not whip as well. Real whites whip amazingly well!

    • Mary Sander says:

      I am new to this site but bought the Ketogenic Cookbook and love the recipes I have tried. EXCEPT the Keto bread. I am a good cook but just cannot get a loaf to stay inflated. Your videos seem to contradict themselves. Help please.

      • Maria Emmerich says:

        Thank Mary!

        If your house is humid or any liquid touches the whites the bread will fall.

        Make sure to use real whites. I can use white from the carton but if you are not having success use real whites and whip whip whip. Do not underwhip!

        • Joyce says:

          Also, I found my mixer isn’t up to snuff as one like a Kitchen Aid. I used my mom’s Kitchen Aid and it was the first time I was successful with egg whites!!

  • I’m now very curious about mTOR.

    Maria, how do you continue to keep learning? What sources of websites of education do you use?


  • Norma Tumberg says:

    do you use the liver in your dressing? this recipe sounds so good…….

  • Bonnie says:

    Maria Emmerich, I was thinking of precooking the mushrooms, celery, etc, and sausage, a day ahead and then continue making the stuffing on Thanksgiving to save time. Will that work?

  • Linda Paulson says:

    Maria, thank you for all that you do. I love your cookbooks. If I’m just using regular pork sausage without sage should I add more sage to the recipe? Thanks ~

  • Keri says:

    I can’t wait to try this. THE one thing I really missed the last few Thanksgivings was the stuffing!! My husband too! So I am making it this week to try it out, which I am sure like EVERY recipe of yours, is divine! Seriously, I never have tried one of your recipes (and I own ALL of them) that I didn’t love! Thanks for always working on bringing the favorites to us. I just adore you!

  • Darlene says:

    I’m interested on your thoughts on raw milk? 100% grass fed-

  • Joyce says:

    I’m curious if you dry out keto bread before adding to the skillet? I’m afraid it’s going to turn out too soggy and I don’t want that.

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