Enjoy a healthy holiday season this year with keto cornbread stuffing!
Our dressing is made from gluten free keto cornbread and you can enjoy a large scoop of stuffing for only 3.4g net carbs!
It's the perfect low carb Thanksgiving side dish the whole family will love.
The perfect Southern keto cornbread stuffing that is soft, delicious, and the perfect Thanksgiving comfort food. It's the perfect low carb side dish, but to reduce carbs even further, help yourself to a half serving for only 1.6g net carbs!
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Is stuffing keto?
Traditional bread stuffing is not keto. It is usually made with bread that is high in starch (carbs) and often accompanies other high carb side dishes at a Thanksgiving meal.
This recipe is keto because it is made with keto cornbread which is extremely low in carbs. However, if you prefer traditional pork and sage stuffing (with almost zero carbs), you can make my pork sausage stuffing recipe.
Stuffing is either used to stuff a turkey cavity or serve as a side dish, then it is called "dressing".
The keto cornbread stuffing is best served as a dressing and the pork stuffing has instructions to stuff a turkey cavity, skin, and serve as mini meatballs as a side dish.
Low-carb and keto stuffing
Over the years I have come to learn that stuffing is a deeply personal dish that can cause many arguments over how to properly make it. How you like to prepare your stuffing likely depends on your geographical location.
Since there is so much personal preference when it comes to this side dish, I am going to share with you a delicious basic recipe and then provide you with some tips on how to customize your stuffing to your liking.
If you prefer a pork stuffing, you can also try my pork and sage sausage stuffing recipe.
What's the difference between stuffing and dressing?
The difference between stuffing and dressing has caused many debates. The truth is there isn't much difference between dressing and stuffing besides geography.
In Southern America, this dish is usually referred to as dressing.
In Northern and Western America is it referred to as stuffing.
And in some places, this dish is called stuffing when it is served inside of a bird and dressing when it is baked in a dish.
Either way, it is essentially the same dish.
What kind of bread can I use to make keto stuffing?
Dried bread is so delicious to make a stuffing recipe. Drying your bread several days ahead of time allows each dried bread piece to soak up the flavours and chicken stock.
For this recipe, I will be using my Keto Cornbread. However, you can use any keto or low-carb bread that you like. The bread does not have to be homemade, but it does need to be low-carb and keto-friendly, of course.
Cornbread is my favorite type of stuffing, but if you prefer a different bread for stuffing you can try my lockdown loaf, almond flour bread, or coconut flour bread.
Keto cornbread
How do I dry keto cornbread for low-carb stuffing?
Drying your keto cornbread, or other bread is the first step and most important part of making stuffing. If you do not dry the bread your stuffing will turn into soft and soggy corn bread stuffing.
To dry your cornbread break the bread into bite-sized pieces and spread it out on a large baking sheet or cookie tray. Either oil the baking tray with olive oil, a cooking spray, or baking parchment paper. This helps to stop the bread from sticking to the tray.
You want the bread to be nicely spread out so that each piece is able to get nice and crisp.
Next, bake the keto cornbread pieces in an oven temperature of 180C/350F for 20-25 minutes. You will know your bread is done when the pieces are crispy and lightly browned.
You will need to let the bread pieces cool completely before using them to make the keto cornbread stuffing.
If you want your bread to be even dryer you can cover the dried bread with a towel and let it sit on the counter overnight. The towel lets the air get to the bread but still protects the bread from dust and dirt.
Instructions
When the dried cornbread has cooled you can then make the keto cornbread dressing. Start by melting the butter in a saucepan and sauteing the chopped celery until it starts to turn translucent.
Then add the seasoning, green onions, and xanthan gum. I used green onions because they have lower net carbs than bulb onions which is a root vegetable (and so higher in carbs).
Next, pour the chicken broth into the pan and let it simmer until the chicken broth starts to thicken in a thin gravy. Add the dried cornbread pieces and fresh parsley to the skillet and gently toss the stuffing to coat the bread with the gravy.
Finally, transfer the cornbread stuffing to an oven-safe baking pan and cover with foil. The stuffing will need to cook covered in the oven at 180C/350F for 30-35 minutes before fluffing, garnishing, and serving your stuffing.
Variations
There are many tasty variations you can use to make your stuffing to your tastes. Be sure to keep track of what you add and how much so that you can calculate the net carbs for your stuffing based on what you add.
- Cooked sausage, or Italian sausage without the casing
- Fresh herbs such as thyme, fresh or dried rosemary, fresh parsley, ground sage, garlic powder
- Diced jalapenos or green chillies
- Eggs (hard-boiled or cooked into the stuffing)
- Cooked and chopped bacon
- Spices like paprika, cajun seasoning, cayenne pepper
- Vegetables such as quartered mushrooms
- Chicken seasoning, poultry seasoning or sea salt
All of these variations can either be mixed into the low carb stuffing (low carb cornbread dressing) before baking or sprinkled on top. Some people like to use eggs as a binder to keep the stuffing together.
If you want to use eggs as a binder you will skip making gravy and saute the onion and celery, and seasoning in the butter leaving the xanthan gum out.
Mix the vegetables in with the dried bread.
Next, combine the eggs and chicken broth together in a bowl and pour the egg mixture over the stuffing in a baking pan. Toss the stuffing well and then cover and bake.
Your keto cornbread stuffing may need to bake longer if you are using raw eggs in your stuffing.
Can I make stuffing in advance?
There are a few steps when it comes to making homemade keto cornbread stuffing from scratch. So if you are wanting to make it the day of it may be time-consuming. To make things easier on you you make the cornbread and dry it 1-2 days in advance.
The dried bread can sit on the counter covered with a towel for a few days until you are ready to use it. Just be sure you do not place it in a sealed container or it will retain moisture and likely go moldy.
Can I use low-carb stuffing in a turkey?
Yes, you can! Simply fill the turkey with your warm stuffing and cook as you normally would. You want to be sure that the stuffing is not cold when you fill your turkey or chicken or it will affect the internal temperature of your bird while it is cooking.
If you choose to stuff your turkey with the stuffing be sure to check the internal temperature of the stuffing before removing the bird from the oven. You will want your stuffing to reach an internal temperature of 74C/165F.
Side dishes
A family Thanksgiving always has to have delicious side dishes. Learn how to avoid the high carb bread, sweet potato, and mashed potatoes by making your own yummy keto Thanksgiving recipes.
The most popular low-carb and keto side dishes are pork and sage sausage stuffing, creamed Brussels sprouts, baked cheesy asparagus, and Brussels sprouts with bacon.
Creamed Brussels sprouts Brussels sprouts with bacon Pork sage sausage stuffing Baked cheesy asparagus
Desserts
Thanksgiving desserts are what everyone looks forward to at the end of their family celebration. So always offer to make one of the sugar-free desserts and low-carb desserts so you can stay on track with your low-carb diet or keto diet.
You can still enjoy traditional holiday desserts such as chocolate pumpkin pie, chocolate pudding cake, or lime cheesecake.
Chocolate pumpkin pie 
Chocolate pudding cake Instant Pot lime cheesecake
Recipe FAQ
No, keto cornbread does not contain actual corn or cornmeal. It is made with coconut flour cornbread. You'll still have all the traditional flavours of bread stuffing, herbs, chicken broth, celery, and butter, but without the carbs.
Yes, absolutely! You can make this keto cornbread stuffing exactly how your family will love it. Add pecans, macadamias, crispy bacon, thyme, rosemary, parsley, and cooked pork and sage sausage.
Traditionally stuffing refers to a recipe that is used to stuff a turkey (or poultry). Dressing usually refers to when it is served as a side dish. But the terms are used interchangeably.
Once you add the chicken stock, it will be quite damp, but if it's too wet, then you will need to add more dried cornbread. As you are baking your stuffing, remove it from the oven before it is too dry, or keep cooking if it is too wet.
Yes, either add raw crumbled pork Italian herb sausage meat (without casing) mixed in with the low carb cornbread on your baking tray. Or mix cooked pork sausage in after baking. Alternatively, you can make my pork and sage stuffing recipe.
You need to use keto corn bread. It can be made or bought, but it must be keto bread to stay in line with your keto diet.
It's both. There is often heated debate amongst family so let me know in the comments below what you would call this.
📖 Recipe
Low-Carb and Keto Stuffing (Cornbread)
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Ingredients
- 1 Keto Cornbread
- ½ cup green onions chopped
- 2 stalks celery chopped
- 1 tablespoon butter
- ½ cup chicken broth can sub turkey or vegetable broth
- ¼ teaspoon xanthan gum or thickener of choice
- 1 ½ teaspoon ground poultry seasoning
- 1 tablespoon fresh parsley
Instructions
Dried Cornbread Pieces
- Preheat your oven to 350F/180C. Break your keto cornbread into bite-sized pieces then spread the pieces over a cookie sheet.
- Dry the cornbread pieces uncovered in the oven for 20-30 minutes or until the keto cornbread is golden brown and stale. Remove the cornbread pieces from the oven and let it completely cool on the counter before using it to make stuffing.
Making Stuffing
- Melt your butter in a large skillet on high heat. When the butter is melted add your chopped celery. Saute the celery for 2-3 minutes or until the celery starts to look translucent.
- Next mix in the chopped green onions, poultry seasoning, and xanthan gum into the skillet. Once it is mixed together pour in your broth. Reduce the heat to medium high. Continue to stir the contents of your pan while the broth thickens into a light gravy.
- Once the gravy has thickened add the dried cornbread pieces and parsley to the skillet. Carefully toss the cornbread pieces in the skillet until each piece is coated with the gravy.
- Transfer your stuffing into a baking pan and cover with foil. Bake the stuffing at 350F/180C for 30-35 minutes. When the stuffing is done baking let the stuffing cool for several minutes before fluffing yout stuffing, garnishing, and serving. Enjoy!
Cindy
This is perfect timing, I am trying (?) to plan ahead for an entire keto Thanksgiving meal for my entire family and I was stumped as to which stuffing to use (my family LIVES for their stuffing). This looks perfect an so easy to make. Happy Thanks Libby xxx
karen
this great. thank you.
Another idea for the bread is a flax loaf. Unless used as a thickener, or well hidden, flax anything makes me gag! but flax is so cheap.
So I tried it for croutons which are seasoned and fried. perfect. then i used it for stuffing. Same result and a bit like using heavier bread. Soaks up everything