Keto cornbread stuffing is a low-carb twist on a classic southern dressing recipe. It’s moist, flavorsome, and goes perfectly with roast turkey or chicken.
This keto cornbread stuffing recipe makes 12 serves. 1 serving has 3g net carbs.
Store leftover keto cornbread stuffing in the fridge for up to 5 days. It can be reheated in the oven or microwave
Keto Cornbread Stuffing Ingredients
- 1 Keto Jalapeno Cornbread
- 4 ounces of Butter
- 1 small Onion, diced
- 4 sticks of Celery, diced
- ½ teaspoon of Salt
- ⅓ cup of Parsley, roughly chopped
- 1 tablespoon of Homemade Poultry Seasoning
- 1 ½ cups of Chicken Stock
How to Make Keto Cornbread Stuffing
- Preheat your oven to 175C/340F.
- Cut the Keto Cornbread into large chunks and place into a large mixing bowl. Set aside.
- Place a large nonstick frying pan over medium heat. Add the butter, onion, celery, and salt. Saute for 7-10 minutes, until softened then stir through the parsley and poultry seasoning.
- Pour the mixture over the cornbread and mix gently.
- Spoon the cornbread mixture into your casserole dish and pour over the chicken stock.
- Gently press down to help the cornbread soak up the liquid.
- Bake for 30-40 minutes, until golden brown.
- Serve warm.
Keto Cornbread Stuffing
Our Keto Cornbread Stuffing is a low carb twist on a classic Southern Dressing recipe. It’s moist, flavorsome and goes perfectly with roast turkey or chicken.
Print Pin Email Servings: 12 servings
Calories: 300kcal
Unit Conversion
Ingredients
- 1 Keto Jalapeno Cornbread
- 4 ounces Butter
- 1 small Onion diced
- 4 sticks Celery diced
- ½ teaspoon Salt
- ⅓ cup Parsley roughly chopped
- 1 tablespoon Homemade Poultry Seasoning
- 1 ½ cups Chicken Stock
Instructions
- Preheat your oven to 175C/340F.
- Cut the Keto Cornbread into large chunks and place into a large mixing bowl. Set aside.
- Place a large nonstick frying pan over medium heat. Add the butter, onion, celery, and salt. Saute for 7-10 minutes, until softened then stir through the parsley and poultry seasoning.
- Pour the mixture over the cornbread and mix gently.
- Spoon the cornbread mixture into your casserole dish and pour over the chicken stock.
- Gently press down to help the cornbread soak up the liquid.
- Bake for 30-40 minutes, until golden brown.
- Serve warm.
Nutrition
Serving: 100g | Calories: 300kcal | Carbohydrates: 6g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 219mg | Potassium: 84mg | Fiber: 3g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
Want more great Keto Side Dish recipes, try our;
- Keto Sausage & Herb Stuffing
- Keto Green Bean Casserole
- Keto Cauliflower Mash
- Keto Maple Pecan Brussels Sprouts
To make a larger batch of this Keto Cornbread Stuffing recipe adjust the servings above.
