Keto Cornbread Stuffing

keto stuffing on a white marble background

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 long pin
Keto Cornbread Stuffing

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.

keto stuffing being mixed in a white and blue bowlketo stuffing being mixed in a white and blue bowl

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. 

Ingredients

Materials 

keto dressing being served
keto dressing being served

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. 

Tag Us

It’s my prayer that you will take time out of your busy schedules to pause to give God thanks for his many blessings. If my recipe for keto stuffing has the honor to grace your family table, please remember to tag us on Instagram, Facebook, and Pinterest.  It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Consider Joining Our Jesus And Keto Movement

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

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Arming yourself with keto recipes during the holidays is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed. 

This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier. 

Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later. 

You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

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Keto Cornbread Stuffing

Keto Cornbread Stuffing

Yield: 15
Prep Time: 45 minutes
Cook Time: 30 minutes
Total 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. 

Ingredients

  • 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 

Instructions

  1. Bake one pan easy keto cornbread (almond flour) or keto cornbread (coconut flour) per instructions.
  2. Crumble lightly the prepared keto cornbread and spread on a large cookie sheet.
  3. 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.
  4. 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.
  5. 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.
  6. Pre-heat oven to 350 degrees.
  7. 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.
  8. In a small bowl, whisk together the eggs. Add the eggs to the mixture and combine well.
  9. 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.
  10. Pour the mixture to a buttered large 9x13 inch baking pan.
  11. 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.
  12. Refrigerate any leftovers for up to 3 days.

Notes

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.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 470 Total Fat: 40g Saturated Fat: 21.9g Cholesterol: 160mg Sodium: 625mg Carbohydrates: 6.9g Net Carbohydrates: 3.1g Fiber: 3.8g Sugar: 1.5g Protein: 14.2g

6 Comments

  1. Thank you Hilda, for this recipe. I am anxious to try it. I do have a question though. I’ve always put chicken in my dressing, would it work in this recipe to replace the sausage with chicken? And I have made your almond flour cornbread recipe before and loved it, except that it was too sweet so I cut back on the sweetener. Thanks

     
    • Hi Michele, Yes you can certainly replace the sausage for chicken. If you notice in the tips section of the post I mentioned the fact that the sweetener should be removed from the cornbread since it’s a savory dish. Enjoy!

       
  2. Hi Hilda. Can this be made ahead of time and reheated somehow? Possibly even frozen? Thanks!

     
    • Hi Natalie, You can make it ahead of time and reheat without a problem. As far as freezing it, it could also work but I have not attempted it. If you are trying to save time for the upcoming holidays I would go the route of making a couple of days ahead at most.

       
  3. What temperature do you bake it for the 30-35 minutes in the baking dish?

     

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