Yes… You’ve been asking for it and here it is!
It’s grain-free and keto and bready, just like you love! Hard to believe right? My husband is obsessed with stuffing (or dressing depending on where you’re from) and for good reason! I love it too because it has a comforting, warm, complex flavor that goes amazingly with poultry or can be eaten by itself. One of the secrets is the sage in the poultry seasoning. It makes any American holiday meal complete and that is why I’ve spent years figuring this recipe out so it would be just right.
Keto cornbread stuffin’
- A double batch of my Keto Cornbread baked ahead of time in a 9X13 pan, cooled, and cubed as pictured (you’ll want to make sure the bread is FULLY COOKED and slightly dry)
- 1/2 cup of Kerrygold butter
- 1 head of celery, diced
- 2 large yellow onions, diced
- 1/4 cup poultry seasoning
- Salt & pepper
- 1 pound of sweet Italian sausage, without the casing
- 2 cups of chicken bone broth
- 5 eggs
- HUGE pan or stockpot for stovetop cooking
- Regular-sized pan for cooking the sausage
- The largest mixing bowl you can get your hands on (6 qt works fairly well for me)
- A couple of large wooden spoons for mixing
- Two 9×13″ pans, lightly greased(I just use the foil ones)
- Preheat the oven to 350°F
- After you’ve chopped and prepped all your ingredients as listed, put the butter, celery, onion, and poultry seasoning into the large pan on medium high heat. Season with salt and pepper, stir and sauté until onions are clear.
- In the meantime, brown and crumble your sausage in your other pan. Do not drain the fat!
- When the sausage is done, incorporate it into your onion mixture, fat and all. Yessssss…
- Now that you’ve mixed all that, dump it into your large mixing bowl with the bread cubes you made earlier. The onion-sausage mixture will obviously be very hot, so use big wooden spoons or something to combine it. Don’t worry if it gets really crumby, that won’t matter to you at all later. This is a good time to see if it tastes salty enough for you, before the eggs go in.
- In a separate bowl, whisk your bone broth and eggs together.
- Dump the eggy broth mixture into your stuffing and mix thoroughly. It should be a bit soggy and stick together.
- Put the stuffing into your two big pans (and some in a bird cavity if you’re into that sort of thing). Cover and bake for 40 mins at 350°F. At the end, if you like a little added browning and texture, you can uncover and bake an additional 10 mins at 400°F. If you’re cooking some in the bird, just be sure that the bird is completely cooked since it will increase the time.
- Serve it up and enjoy a low carb holiday!!
Yield 20 servings (or fewer – nobody’s judging)
- Kcal: 240
- Net Carbs: 4 g
- Fiber: 2 g
- Fat: 20 g
- Protein: 11 g