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.
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.