When life gives you low carb cornbread (with cornmeal!) you make… absolutely legit keto cornbread stuffing!
Keto Cornbread Stuffing
OK, so technically we’re talking about cornbread dressing here and not stuffing, which is baked inside the bird. But given that it’s really not recommended nowadays to stuff your bird (as you pretty much have to overcook it in order for your stuffing to reach food-safe temperature)… potato, potato.
Still. There’s a reason stuffing is known as the side dish par excellence.
With aromatic sage, pungent thyme and stellar pork sausage, it really is everything you would expect from this Thanksgiving special!
A thing (or two!) about cornbread stuffing
Frankly? I’m not sure you can err much in making cornbread stuffing- it’s all about the ingredients, after all. So let’s make sure those shine:
- Pick your poison, i.e. cornbread: both my (1g net carb) keto cornbread muffins or low carb cornbread (with actual cornmeal!) will work a charm. Either make sure it’s stale (3 days) or give it a good toast in the oven until crisp. Frankly? I always give it a toast for best texture.
- How to sausage: spicy flavored sausage is frequently suggested when making stuffing… but imho, and after a couple past misses due to wrong seasoning, I just buy some minced pork and season with fresh sage, parsley and thyme. So unless you have an absolute favorite sausage you know and love, go this route too (highly suggested).
- Chicken broth vs milk: I mean, did you know milk was even a choice? OK so maybe not your typical keto choice (but there’s a new variety of actual low carb grass fed milk in the grocery store now*! I know!!). It also results in a creamy (almost custardy?) stuffing. So while I used to be a chicken broth sorta gal, this time I went for the milk and it’s made me reconsider my life’s choices.
- If you like your stuffing custardy: simply whisk in an egg with the milk (or do chicken broth and a touch of heavy whipping cream).
*p.s. I’ve only seen this milk in LA thus far. But… the future is near 😉
And… the video story!
(Totally Legit!) Keto Cornbread Stuffing
- 1 batch low carb cornbread (with cornmeal!) or (1g net carb!) cornbread muffins*
- 6 tablespoons grass-fed butter or olive oil, divided
- 1 large onion finely diced
- 1 cup diced celery
- 4 cloves garlic minced
- 1/2 cup chopped parsley
- 1 1/2 tablespoon finely chopped sage leaves
- 4 springs thyme leaves only
- 1 lb pork sausage
- 2/3 cup chicken broth or milk, as needed**
- kosher salt to taste
- Preheat oven to 250°F/120°C. Slice and dice cornbread to preference, you can do either larger chunks or smaller bits (I do a mix of both for texture!). Scatter in a single layer on a rimmed baking sheet and bake, stirring occasionally, until dried out and crisp (45-60 mins). Set aside.
- Increase oven temperature to 350°F/180°C and butter generously a 10x8" baking dish (or feel free to use an 8 or 9 inch skillet).
- Melt 4 tablespoons of butter (ghee or olive oil) in a skillet or pan over medium heat . Add in the onion and cook until it just begins to brown. Add celery, garlic, a touch of salt and cook, stirring often, until it just begins to caramelize. Transfer to bowl. Cook your sausage (I like to just use minced pork, as we'll be adding our own herbs and seasoning!). So if unseasoned like mine, be sure to add a good dash of salt and pepper while cooking.
- Add cooked sausage to the bowl with the onion, and toss with the parsley, sage and thyme. Add the cornbread and just enough chicken stock (or milk)(or both!) to moisten it. *Taste for seasoning!* Because guys, no one likes under seasoned stuffing. Transfer to your prepared pan (or back to the skillet), dot with remaining butter and cover with foil.
- Bake for 20 minutes. Uncover and bake until nice and browned, 10-15 minutes more. Serve right away, but needless to say, it makes for the best leftovers!