If you’re wondering if there is such a thing as a keto cornbread stuffing, have I great news for you. Because it certainly is possible to enjoy stuffing, or dressing if that’s what you call it while doing keto.
That’s right. You can enjoy a keto stuffing sidedish without sacrificing the flavor or texture. And here you probably thought that going keto was going to deprive you of this Thanksgiving favorite.
You see the key is to make sure the “bread” base is low in carbs, keto-friendly and able to stand up to the cooking process. Thankfully, both my easy keto cornbread made out of almond flour and my keto coconut flour cornbread work perfectly in this recipe.
Neither of my low carb cornbread recipes has actual corn or cornmeal in it, but your taste buds will tell you otherwise. I told you I had great news for you!
This keto cornbread dressing recipe will allow you to enjoy all the flavors you have come to love from traditional stuffing yet without the high carbs that kick you out of ketosis. I can’t wait to share this much-requested recipe with you all to enjoy with your loved ones this year.
Keto Cornbread Stuffing
Grain-free, low carb cornbread dressing made with either one of my keto “cornbread” recipes allows you to enjoy a seasonal treat and not feel the least bit deprived. A major win for anyone trying to do a keto diet during the holidays.
After baking the cornbread it’s lightly crumbled and spread on a cookie sheet to toast. This helps dry out the bread in preparation for all the delicious additions.
Once your cornbread is ready to go, you’ll need to brown the sausage. To this pan add some butter and then saute the celery, onion, and garlic.
At this point, it’s just a matter of tossing all the ingredients into a large bowl along with the chicken broth, herbs, and spices. Then you’ll spread the mixture into a 9×13 buttered baking dish and place it back into a hot oven for about 30-35 minutes. This will allow all the liquid to be absorbed and for the stuffing to lightly toast.
Tips On How To Make Keto Cornbread Stuffing Or Dressing
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Although some recipes do not call for toasting the bread, I find that this step is necessary because it helps to dry out the crumbs giving it the perfect texture for stuffing. To save time you can, however, do this step a day ahead. Just do not refrigerate them so they stay dry.
Note that my keto cornbread recipes tend to be on the sweeter side. It’s what most people would consider a Southern cornbread.
This is why for this savory dish, I encourage you to either leave out the sweetener completely from the “cornbread” or add only one tablespoon of your favorite sugar substitute.
Ingredients & Materials For Keto-friendly Stuffing
The following are the lists of both the ingredients and materials you will need to make this recipe. Note that the complete printable card is at the bottom of the page.
- Recipe for easy keto cornbread (almond flour) or keto coconut flour cornbread
- 3/4 pound of ground Italian sausage, no casing
- Unsalted butter
- Mushrooms, baby Bella
- Chicken stock
- Dried basil
- Fresh Thyme
- Dried rosemary
- Fresh parsley
- Fresh sage
- Garlic cloves
- 9-inch cast-iron skillet for cornbread
- 9×13 large baking dish
What’s The Difference Between Stuffing and Dressing?
Well, I use the terms stuffing and dressing interchangeably. But I know that the culinary distinction basically comes down to where you live. Southerners tend to call it dressing while the northern folks refer it to stuffing.
But to further confuse things, there is also a technical difference between how stuffing or dressing is cooked. According to the majority of dictionaries, stuffing refers to “a mixture used to stuff another food, traditionally poultry before it’s cooked”. While “dressing is cooked outside of the turkey cavity in a separate pan”.
All I can say is that whether you call it dressing or stuffing this iconic dish is part of what many consider a staple during turkey day and it would be difficult to stay keto without an option like this.
So I truly hope you give it a try.
Keto Bread For Stuffing
This keto southern cornbread dressing recipe is made with my “cornbread” but if you prefer using a “white” bread you can successfully do so with the following keto bread options.
Some of these recipes use a combination of almond and coconut flour, while others use only almond or coconut flour exclusively.
Similar to this low carb stuffing recipe you’ll need to bake a batch of the bread then slice into small pieces, and toast in the oven to help draw out the moisture before adding the dressing ingredients.
Keto Cornbread Stuffing
yield: 15prep time: 45 MINUTEScook time: 30 MINUTEStotal time: 1 HOUR 15 MINUTES
This keto cornbread stuffing recipe will allow you to enjoy all the flavors you know and love from traditional stuffing yet avoid the high carbs. 5.0 Stars (3 Reviews)PRINT
- 1 pan of easy keto cornbread
- 1/4 cup butter
- 2 large eggs
- 1 medium onion, chopped
- 2 cups chicken or turkey stock
- 3 celery ribs, chopped
- 1/2 teaspoon dried basil
- 2 teaspoon fresh thyme
- 1 teaspoon of dried rosemary
- 1 cup fresh parsley leaves, chopped (reserve a 1/4 cup for garnish)
- 2 teaspoons of finely chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 garlic cloves, finely chopped
- 3/4 lb of ground Italian sausage, no casings
- 1 cup of chopped mushrooms, I used baby Bella
- Bake one pan easy keto cornbread (almond flour) or keto cornbread (coconut flour) per instructions.
- Crumble lightly the prepared keto cornbread and spread on a large cookie sheet.
- Bake the crumbled cornbread at 300 degrees for 25-30 minutes to allow the bread toast and dry out. This will allow cornbread to soak up the added ingredients better. Place in a large mixing bowl the cooled bread crumbs.
- In a large non-stick skillet, cook the ground sausage until fully cooked and browned. Remove the sausage and add to the large mixing bowl with the bread crumbs. Do not mix yet.
- To the large skillet with the pan, drippings add the butter and then sautee the chopped onions, celery, garlic until softened. Add this mixture including the drippings to the large mixing bowl but do not combine yet.
- Pre-heat oven to 350 degrees.
- Add all the dry spices and fresh herbs to the large mixing bowl with bread crumbs, sausage, cooked onion, celery, and garlic and combine the mixture well.
- In a small bowl, whisk together the eggs. Add the eggs to the mixture and combine well.
- Next, pour 1-2 cups the chicken or turkey broth to the combined mixture depending on how moist you want your stuffing. The mixture should be moist but not soggy.
- Pour the mixture to a buttered large 9×13 inch baking pan.
- Bake uncovered for about 30-35 minutes in a pre-heated 350-degree oven. All the liquid should be absorbed and the stuffing should be lightly brown and toasted on top.
- Refrigerate any leftovers for up to 3 days.
In order to make this keto stuffing, you will need to first bake a batch Bake one pan of easy keto cornbread (almond flour) or keto cornbread (coconut flour) per instructions.