Keto stuffing is a savory low-carb version made with a batch of homemade keto cornbread. It tastes just like your favorite cornbread stuffing, meaning you can enjoy Thanksgiving this year without sacrificing flavor or throwing your diet out the window.
You can apply all that you know about making regular stuffing to this easy recipe and it’s a great one to make ahead of time since you'll be busy prepping the rest of the holiday meal. You can assemble the entire casserole the day before and bake it about an hour before you are ready to eat. It's full of sautéed celery, onion, and fresh herbs, and the keto cornbread adds great texture while the stock and eggs keep the stuffing moist and flavorful.
Don’t skip on toasting the bread cubes. The less moisture they have, the more flavorful moisture they will absorb from the broth and seasoning.
- 1 batch keto cornbread (cubed)
- 1/2 cup butter (salted)
- 1 medium onion (minced)
- 3 stalks celery (minced)
- 1 cup chicken broth
- 2 eggs
- 1 tablespoon poultry seasoning (such as Bell's)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley (minced)
- 2 tablespoons fresh sage (minced)
Gather the ingredients.
Preheat the oven to 250 F. Add the cubed cornbread to a parchment-lined baking sheet. Make sure the pieces are spread around and aren’t too cramped. Place the pan in the oven and bake for about an hour or until they are golden brown, crunchy, and dried out.
Add the butter to a sauté pan over medium heat and allow it to melt. Then add the onion and celery. Sauté until the vegetables are soft and translucent.
Whisk together the broth, eggs, poultry seasoning, salt, pepper, and thyme in a measuring cup or a bowl.
Toss together the toasted bread cubes, sautéed vegetables, and the chopped parsley and sage in a casserole dish.
Pour the liquid mixture over the top of the casserole. It should cover most of the bread cubes. Cover the pan and bake for about 40 minutes or until all of the liquid has been absorbed. Remove the foil and put the casserole back in the oven for about 10 minutes, until the top is crispy and browned.
Serve with more chopped fresh parsley. Enjoy!
- Add any of your favorite stuffing ingredients like cooked sausage, garlic, roasted chestnuts, cranberries, or sautéed mushrooms.
- You can also use a different broth. Chicken works great, but a homemade turkey stock is ideal. Beef broth can also work if you don’t have anything else, and vegetable stock can be used to make this stuffing vegetarian.
- Leaving the cornbread cut in cubes on the counter for a few days will help the drying out process go quicker when you are ready to cook.
- You can also toast the cornbread cubes ahead of time to make assembly quicker before mealtime.