Low Carb Cornbread Stuffing

         This is one of those delicious dishes that no one wants to believe is delicious once they hear that it is Keto. That is such a major mistake on their part! This is perfectly fluffy and tastes just like the original.

The seasoning makes it feel like Thanksgiving every-time I make this dish. The tricky part is to not tell anyone that this is a keto dish. In my opinion, we should just stick with Low carbs in the titles. No one is afraid of low carbohydrates.

            The same seasonings of Thyme, Sage, celery and onion are in the perfect quantities to make it the best stuffing anywhere. When you make it with low carbohydrate cornbread, and crumble it just the way my grandmother used to, it comes out perfect every single time.

That is what you are going to love about this dish.

Frequently Asked Questions:

            Could I add other ingredients to the stuffing?

Of course you can! This is made to my family’s taste. I know that everyone eats differently, I do not get bothered when people change recipes. Ingredients such as cooked sausage, I have used turkey gizzards, just be sure that the meat you add is fully cooked.

            Is there any difference between stuffing and dressing?

Well in short order, stuffing is what is made inside of the poultry or other meat. Dressing is usually baked in a baking dish. However, names are interchangeable for everyone. The actual foods are the same.

            Can I use just cornbread, does it have to be a combination?

The bread is what actually holds the stuffing together. However, you can use strictly cornbread if you choose, just use less of the chicken broth.

What do you need to make Low Carb Cornbread Stuffing

            Cornbread:

                        2 cups of Almond Flour

                        2 tsp baking powder

                        4 large eggs, beaten well

                        4 tbsp butter, melted

                        4 tbsp water

                        4 tbsp heavy cream

                        Pinch of salt to taste

            Stuffing:

                        6 cups crumbled cornbread(use recipe above)

                        4 tbsp butter, melted

                        1 small onion, chopped well

                        2 ribs of celery, chopped

                        5 cups Chicken bone broth

                        ½ cup sage leaves

                        1 ¼ tsp Poultry seasoning

                        2 large eggs, beaten well

                        Optional, Salt and Pepper

How to make Low Carb Cornbread Stuffing

FIRST STEP:

Spray a 9×13 baking pan with nonstick spray

Preheat the oven to 350*

SECOND STEP:

In a mixing bowl, combine the Almond flour and baking powder together.

Add salt if you have chosen to do so.

THIRD STEP:

Mix the remaining ingredients for the cornbread in the bowl with the flour.

a)

b)

Pour the batter into the prepared cake pan.

FOURTH STEP:

Bake for 15 to 20 minutes, until a knife comes out clean in the center

Set to the side and allow to cool

Stuffing:

Spray a baking pan, 9×13, with non stick spray

Preheat the oven to 350*

FIFTH STEP:

Crumble the cornbread into pieces, in a large mixing bowl.

Heat a skillet on the stove top and place the butter in, allow it to melt

SIXTH STEP:

Add onions and celery to the skillet and saute until they begin to turn brown.

Pour ½ cup bone broth into the skillet and continue sauteeing until vegetables are cooked and the bone broth is cooked.

Remove the onions and celery and set to the side

SEVENTH STEP:

Add 1 tbsp butter to skillet and allow to melt

Toss in ½ cup Sage and allow to cook for 20 to 30 seconds

Remove the sage from the skillet.

EIGHTH STEP:

In a small bowl, beat the eggs and add the sage to the beaten eggs

Mix the egg mix in with the cornbread crumbles

Toss together and add in the onion and the celery

NINETH STEP:

Slowly add in one cup of bone broth and stir well

Stir to mix with the rest of the ingredients in the bowl

Stir in Poultry Seasoning and salt and pepper

TENTH STEP:

Scoop the mixture into the prepared baking pan

Bake for 20 minutes at 375*, until the top is lightly browned

Enjoy!

YUM!

Low Carb Cornbread Stuffing

Low Carb Cornbread Stuffing

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • Cornbread:
  •                         2 cups of Almond Flour
  •                         2 tsp baking powder
  •                         4 large eggs, beaten well
  •                         4 tbsp butter, melted
  •                         4 tbsp water
  •                         4 tbsp heavy cream
  •                         Pinch of salt to taste
  •             Stuffing:
  •                         6 cups crumbled cornbread(use recipe above)
  •                         4 tbsp butter, melted
  •                         1 small onion, chopped well
  •                         2 ribs of celery, chopped
  •                         5 cups Chicken bone broth
  •                         ½ cup sage leaves
  •                         1 ¼ tsp Poultry seasoning
  •                         2 large eggs, beaten well
  •                         Optional, Salt and Pepper

Instructions

FIRST STEP:

Spray a 9x13 baking pan with nonstick spray

Preheat the oven to 350*

SECOND STEP:

In a mixing bowl, combine the Almond flour and baking powder together.

Add salt if you have chosen to do so.

THIRD STEP:

Mix the remaining ingredients for the cornbread in the bowl with the flour.

Pour the batter into the prepared cake pan.

FOURTH STEP:

Bake for 15 to 20 minutes, until a knife comes out clean in the center

Set to the side and allow to cool

Stuffing:

Spray a baking pan, 9x13, with non stick spray

Preheat the oven to 350*

FIFTH STEP:

Crumble the cornbread into pieces, in a large mixing bowl.

Heat a skillet on the stove top and place the butter in, allow it to melt

SIXTH STEP:

Add onions and celery to the skillet and saute until they begin to turn brown.

Pour ½ cup bone broth into the skillet and continue sauteeing until vegetables are cooked and the bone broth is cooked.

Remove the onions and celery and set to the side

SEVENTH STEP:

Add 1 tbsp butter to skillet and allow to melt

Toss in ½ cup Sage and allow to cook for 20 to 30 seconds

Remove the sage from the skillet.

EIGHTH STEP:

In a small bowl, beat the eggs and add the sage to the beaten eggs

Mix the egg mix in with the cornbread crumbles

Toss together and add in the onion and the celery

NINETH STEP:

Slowly add in one cup of bone broth and stir well

Stir to mix with the rest of the ingredients in the bowl

Stir in Poultry Seasoning and salt and pepper

TENTH STEP:

Scoop the mixture into the prepared baking pan

Bake for 20 minutes at 375*, until the top is lightly browned

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 18gProtein: 12g