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 the 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 your stuffing, garnishing, and serving. Enjoy!