Keto Cornbread Stuffing
A delicious low-carb stuffing recipe that replicates the traditional texture and flavor without the extra carbs, making it perfect for holiday meals.
Ingredients
Keto Cornbread Base
- 1 loaf Keto cornbread, prepared Make sure it’s dry and cut into cubes.
Aromatics
- 1 cup Onion, diced
- 1 cup Celery, diced
- 3 cloves Garlic, minced
- 1/2 cup Butter Use more if desired.
- 1 tbsp Thyme, fresh or dried
- 1 tbsp Poultry seasoning Adjust to taste.
- 1 tsp Salt To taste.
- 1/2 tsp Black pepper To taste.
For Baking
- 1 cup Broth (chicken or vegetable)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare your keto cornbread and let it cool before cutting into cubes.
- Toast the cornbread cubes in the oven until crispy.
Cooking
- In a large skillet, melt butter over medium heat and sauté onion, celery, and garlic until soft.
- Add thyme, poultry seasoning, salt, and pepper, stirring well.
- Gently fold in the toasted cornbread cubes and pour in broth.
- Mix gently to combine, ensuring not to mush the cornbread.
- Transfer the mixture to a baking dish and bake uncovered for about 30 minutes until golden on top.
Notes
This dish pairs well with roasted chicken, turkey, or as a topping for chili. Store leftovers in the fridge or freeze tightly wrapped for later use. Can be made dairy-free with a butter substitute.