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Keto Cornbread Stuffing
My top two Thanksgiving side dishes are mashed potatoes and stuffing. Both of which smothered in gravy of course. There are lots of delicious Keto “mashed potato” recipes that are a great substitute. But I’ve been having trouble finding Keto stuffing recipes that I really enjoy. So, I set out on a quest to make one. That’s how I ended up with Keto corn bread stuffing!
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The Ingredients for Keto Corn Bread Stuffing
The idea for this recipe hit me when I saw that Good Dee’s came out with a new mix….corn bread! And I though, Keto friendly corn bread stuffing-perfect.
The mix is super easy to make and tastes great on it’s own, even if you aren’t making Keto corn bread stuffing. To be honest, I had trouble not eating multiple pieces while I was trying to make this-don’t say I didn’t warn you, you will be tempted.
You can get Good Dee’s Corn Bread Mix from Amazon here.
Or you can order straight from the Good Dee’s website here. Use code: ketoonadime to save 15% off your order!
If Good Dee’s corn bread mix is sold out, or you think it might be out of your budget, you can check out this low carb corn bread recipe (here) and make this recipe with that instead-it just won’t be as tasty.
And if you’re making this Keto corn bread stuffing for a holiday (think Thanksgiving!!!) or a special dinner, it is totally worth it to splurge on the corn bread mix. It’s easier to make this Keto recipe with the mix and it tastes great!
Making Keto Corn Bread Stuffing
This recipe works best if the corn bread is made ahead of time. Several days ahead. After you make the corn bread, you cube it and want to basically let it go “stale”. This allows the corn bread pieces to be dry enough to soak up all the liquid and flavor you are adding to the stuffing.
I recommended toasting the corn bread pieces before making the Keto stuffing. So if you absolutely can’t make the corn bread 2-4 days ahead of time, that’s ok, just toast the pieces longer than the recipe calls for and dry them out.
Keto Cornbread Stuffing
Keto Cornbread Stuffing uses all the fixings of a traditional stuffing and tastes like the real thing. Keto cornbread, onions, celery, sausage and butter baked to perfection. Make this Keto recipe for Thanksgiving, as a side side dish to home style family meal, to accompany a roast chicken or anytime you're craving stuffing. Trust me, you will love this!
Ingredients for the corn bread
- 1 package Good Dee's Corn Bread Baking Mix
- 3 Eggs
- 1/4 cup Unsalted Buffter
- 1 TBSP Apple Cider Vinegar
Ingredients for the Keto Cornbread Stuffing
- 1 Pan of Prepared Good Dee's Corn Bread Baking Mix works best prepared several days in advance
- 12 oz Sausage (in the roll-no casing)
- 2 cups Chopped Celery
- 100 grams Onion Chopped
- 1 tsp Garlic Powder
- 1/4 tsp Sage
- 1/4 tsp Thyme
- 1/2 tsp Rosemary
- 1 1/2 cups Stock or Broth chicken or turkey
- 3/4 cup melted butter
Preparing the cornbread'
Prepare the Good Dee's Corn Bread mix per the instructions on the bag. This recipe works best if it is prepared several days in advance, so that the cornbread has a chance to dry out and better soak up the added ingredients
Cut the prepared corn bread into cubes. 1 inch square work great, but you can cut them to your liking
Preparing the Keto Cornbread Stuffing
Pre-heat oven to 475
Toast cubed cornbread for about 3-5 minutes. Watch these closely, they can burn quickly Remove from oven and set aside
Reduce oven to 325
Chop onions and celery
Brown sausage until mostly cooked.
Add onions, celery and spices and sautee for about 5 minutes or until the onions and celery have softened.
Mix cornbread , broth, melted butter and sausage mixture in a large bowl
Pour mixture into a casserole dish, cover with foil and bake covered for 30 minutes
Turn oven up to 350, remove foil cover and continue baking for another 15-20 minutes. All liquid should be absorbed and mixture should be slightly brown on top.
Let me know if the comments if you liked the recipe. Happy cooking!
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