Enjoy a healthy holiday season this year with low-carb and keto stuffing!
Our dressing is made from keto cornbread and you can enjoy a large scoop of stuffing for only 3.4g net carbs! Want stuffing, but it's not your favorite holiday food? Help yourself to a half serving for only 1.6g net carbs!
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.
In this article you will find:
- How to dry keto cornbread to make stuffing.
- The difference between low-carb stuffing and dressing.
- Tasty add-ins to customize your stuffing.
- How to make this low-carb keto stuffing in advance.
- How to stuff a turkey or chicken with keto stuffing.
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What Is The Difference Between Keto Stuffing and Keto Dressing?
The difference between stuffing and dressing has caused many debates. Truth is there isn't much difference between dressing and stuffing beside 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 Should I Use To Make Low-Carb and Keto Stuffing?
For this recipe, I will be using my Keto Cornbread to make the stuffing. 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.
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 mush.
To dry your cornbread break the bread into the bite-sized pieces and spread it out on a large baking sheet. You want the bread to be nicely spread out so that each piece is able to get nice and crisp.
Next, bake the bread pieces in the oven at 180C/350F for 20-25 minutes. You will know your bread is done when the pieces are crispy and golden.
You will need to let the bread pieces cool completely before using it to make the 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 hair.
How To Make Keto Stuffing
When the dried bread has cooled you can then make the stuffing. Start by melting the butter in a pan and sauteing the chopped celery until it starts to turn translucent.
Then add the seasoning, green onions, and xanthan gum. I used green onion because they have lower net carbs than bulb onions.
Next, pour the broth into the pan and let it simmer until the broth starts to thicken in a thin gravy. Add the dried bread pieces and fresh parsley to the skillet and gently toss the stuffing to coat the bread with the gravy.
Finally, transfer the 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.
What Are Good Add-Ins for Keto Stuffing?
There are many tasty add-ins 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 new net carbs for your stuffing based on what you add.
- Cooked sausage
- Fresh herbs
- Diced jalapenos or green chillies
- Eggs (hard-boiled or cooked into the stuffing)
- Cooked and chopped bacon
- Spices like paprika, cajun seasoning, cayenne pepper
All of these add-ins can either be mixed into the stuffing 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 only saute the celery, onions, and seasoning in the butter leaving the xanthan gum out.
Mix the vegetables in with the dried bread.
Next, combine the eggs and 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 stuffing may need to bake longer if you are using raw eggs in your stuffing.
How Do I Make Low-Carb and Keto Stuffing In Advance?
There are a lot of steps when it comes to making 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 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 mold.
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.
Low-Carb and Keto Stuffing
Recipe Video (tap to play)
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.
- 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!
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