Keto Cornbread Stuffing

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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 cornbread stuffing!

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The Ingredients for Keto Cornbread 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 the Keto Corn Bread Stuffing

This recipe works best if the cornbread 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 cornbread 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 Stuffing vs Dressing

This is a debate we have in our house around the holidays or anytime we are making stuffing or dressing.

My personal opinion is that if it is going inside of the bird (turkey, chicken, duck, etc), it should be called stuffing. And if the dish is being made separately and not inside of the bird, it should be called dressing. My partner, he calls everything dressing-no matter what.  I, of course, can’t stop myself from teasing him-so if he asks, is that (insert ingredient) for the dressing?, I will say no, it’s for the stuffing-unless you don’t want me to stuff the bird. He, of course, gets slightly exasperated and then we laugh it off.

That brings me to the point that I may have incorrectly named this recipe. Technically (according to my own definition), this should be called Keto Cornbread Dressing instead of Keto Cornbread Stuffing. For some reason, when I was creating this recipe, I couldn’t stop saying stuffing, so I went with it. You could definitely use this keto stuffing recipe to stuff a bird rather than keeping it just in the pan as a keto dressing on it’s own.

Let me know in the comments-do you say stuffing or dressing? And do you prefer this recipe in the bird or in a separate dish?

Keto Cornbread vs Keto Corn Bread

Another wording difference I discovered when creating this recipe is cornbread (one word) versus corn bread (two words). I found myself using both spellings when writing out this recipe and blog post. I went to google and got conflicting answers. So, my next step was to consult my editing geniuses-my mom and my sister.

I sent them both a message asking if keto cornbread or keto corn bread was the correct spelling. And wouldn’t you know it, they both gave a different answer. One said cornbread, and the other said corn bread. If you’re wondering which is right, the best official advice was that you can use either spelling, but to be consistent with how you spell it. Clearly, I haven’t done that here. But I thought it would be nice to include both variations so that people searching can find this awesome keto cornbread stuffing or keto corn bread dressing recipe no matter how they spell it!

This is another debate I’d love to hear your perspective on. Tell me in the comments how you spell it!

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keto cornbread stuffing
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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!

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6

Ingredients

Ingredients for the Corn Bread

  • 1 package Good Dee's Corn Bread Baking Mix
  • 3 Eggs
  • 1/4 cup Unsalted Butter
  • 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

Instructions

Preparing the cornbread'

  1. 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

  2. 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

  1. Pre-heat oven to 475

  2. Toast cubed cornbread for about 3-5 minutes. Watch these closely, they can burn quickly  Remove from oven and set aside

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  3. Reduce oven to 325

  4. Chop onions and celery

  5. Brown sausage until mostly cooked. 

  6. Add onions, celery and spices and sautee for about 5 minutes or until the onions and celery have softened. 

  7. Mix cornbread , broth, melted butter and sausage mixture in a large bowl

  8. Pour mixture into a casserole dish, cover with foil and bake covered for 30 minutes

  9. 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. 

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Let me know if the comments if you liked the recipe. Happy cooking!

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