|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Keto stuffing is a savory low-carb version of the classic Thanksgiving side dish made using a batch of quick and easy keto cornbread. Typical stuffing is made using a loaf of bread, making it especially high in carbs and less than keto-friendly. This recipe tastes just like your favorite cornbread stuffing, so you can enjoy Thanksgiving this year without sacrificing flavor or throwing your diet out the window.
Don’t skip on toasting the bread cubes. The less moisture they have, the more moisture they will absorb from the broth and seasoning, resulting in great texture and flavor. After the cornbread is tossed with the other ingredients, the stuffing can be covered and stashed in the fridge until you're ready to bake. Make-ahead dishes like this will give you some flexibility during a busy day of cooking.
1 batch keto cornbread, cubed
1/2 cup salted butter
1 medium onion, minced
3 stalks celery, minced
1 cup chicken broth
2 large eggs
1 tablespoon poultry seasoning, such as Bell's
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup fresh parsley, minced, plus more for garnish
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. Remove from the heat.
Whisk together the broth, eggs, poultry seasoning, thyme, pepper, and salt 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!
How to Store
Store leftover keto stuffing in an airtight container in the fridge for up to three days. Reheat in the microwave or in a 350 F oven to re-crisp.
- Add any of your favorite stuffing ingredients like cooked and crumbled sausage, garlic, roasted chestnuts, dried (unsweetened) cranberries, or sautéed mushrooms.
- You can also use a different broth to make this keto stuffing. Homemade turkey stock is ideal and beef broth will work in a pinch.
- Vegetable broth can be used to make this stuffing vegetarian.
- You can use store-bought keto bread to make this stuffing, but results may vary since brands vary greatly.
- Fresh herbs are preferable, but dried herbs can be used if needed. Use one teaspoon of dried herbs per tablespoon of fresh.
- Leaving the cornbread cut in cubes on the counter for a day or two will help the drying out process go quicker and you can cut the toasting time in half or more.
- You can also toast the cornbread cubes ahead of time to make assembly quicker before mealtime.
- If desired, assemble the stuffing up to a day ahead of time, cover it, and store it in the fridge. When ready to bake, let it warm up a bit on the counter while you preheat the oven.
What Can I Replace Bread With on Keto?
While high-carb items like most bread are not allowed on a keto diet, there are keto-friendly bread options made with almond flour, coconut flour, and other gluten-free, low-carb ingredients.