About
There is no need to turn down any Thanksgiving Keto recipes this year, especially with this Keto Cornbread Thanksgiving Dressing. Tender Keto “cornbread” is cut into a dice and dried out in the oven before tossing in a mixture of sauteed onions, garlic, and celery to make this delicious dressing. The entire mixture is coated with an egg and bone broth mixture and tossed with herbs de Provence. The lovely combination of dried thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and the bay leaf makes for a delicious stuffing!
What other herbs can I use for stuffing?
You can use fresh or dried parsley, sage, rosemary, and thyme for a more traditionally flavored stuffing. However, I think you will be surprised at how easy and delicious herbs de Provence
is to use.
What other things can I add to Keto stuffing?
You can add different kinds of cured meat like sausage, bacon, or pancetta. Feel free to add nuts like sliced or slivered almonds, pecans, walnuts, or pumpkin seeds. Caramelized onions would be excellent! All varieties of mushrooms or leeks would make it even more savory. There are many low carb options!
Why do I have to dry out the cornbread before making the stuffing?
Drying out the cornbread before adding the bone broth and egg mixture will allow the cornbread to soak in the liquid mixture. You can either bake the cornbread at 250 F for 45- 60 minutes or dry out the diced cornbread on a sheet tray overnight.
Serving suggestion
Serve Keto Cornbread Stuffing with other Thanksgiving side dishes like Low Carb Candied Sweet Potatoes with Pecans
Ingredients
- 12 squares keto cornbread
- 1 tablespoon extra virgin olive oil
- 3 clove garlic
- 6 medium – stalk – 7 1/2" to 8" long celery
- 1 small white onion
- 1 ½ teaspoon herbs de provence by spice islands
- 2 large raw egg
- ½ cup chicken bone broth gluten free by sam's choice
Instructions
- Preheat an oven to 250 F. Dice the cornbread into a 1” x 1” dice. Place the cubes on a sheet tray and bake the cubes 45 minutes to 1 hours until the cubes are dried out. Place the dried cornbread pieces into a large mixing bowl. Once they are dried, remove them from the oven and increase the oven temperature to 350 F.
- Heat a large nonstick skillet over medium high heat, add olive oil and swirl the pan to coat it. Add the minced garlic and stir briefly about 30 seconds. Add the diced onion and celery and cook until softened and lightly browned about 3-4 minutes, stirring occasionally. Add two pinches of salt and a good crack of pepper over the top of the celery mixture.
- Pour the celery mixture on top of the dried cornbread pieces and give it a good stir.
- Combine the chicken bone broth and the eggs together with a whisk and pour it over the cornbread mixture.
- Add the herbs de Provence and another good pinch of salt.
- Pour the mixture into a prepared baking dish sprayed with nonstick cooking spray that is 8 ½” x 11”.
- Place the stuffing in the oven and bake it for 35-40 minutes or until it is cooked through and the top is nicely browned. Serve immediately!
Nutrition Facts
- Servings: 8
- Calories: 226.2kcal/946.4kJ (per serving)
- Fat: 15.5g (per serving)
- Carbs: 17.0g (per serving)
- Protein: 9.2g (per serving)
