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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare your keto cornbread and let it cool before cutting into cubes.
  3. Toast the cornbread cubes in the oven until crispy.
Cooking
  1. In a large skillet, melt butter over medium heat and sauté onion, celery, and garlic until soft.
  2. Add thyme, poultry seasoning, salt, and pepper, stirring well.
  3. Gently fold in the toasted cornbread cubes and pour in broth.
  4. Mix gently to combine, ensuring not to mush the cornbread.
  5. 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.