This southern-style keto cornbread dressing is a comforting, classic side dish. It's deliciously moist, perfectly seasoned, and tastes just like the original!
1batchKeto Cornbreadcubed (use no more than 2 Tablespoons of sweetener or omit altogether)
¼LoafKeto Sandwich Breadoptional but recommended, helps the dressing hold together better. See notes below
¼cupButtercan use non-dairy, ghee, or oil of choice
1mediumOnion
3ribsCelerychopped
¾tsp.Sea Salt+ more to taste
½tsp.Ground Pepper
¼cupFresh Parsleychopped
1tsp.Rubbed Sage
1tsp.Ground Thyme
½tsp.Garlic Powder
3largeEggs
1 to 1 ½cupsChicken Stockor as needed
Instructions
Preheat oven to 300 degrees and spread the cubed cornbread and sandwich bread onto a baking sheet.
Toast the bread cubes 20 - 30 minutes, or until lightly browned and starting to dry out. Set aside and turn the oven up to 350 degrees.
Melt the butter in a large skillet over medium heat. Saute onion and celery until soft. Set aside.
Crumble the bread into a very large bowl. Add the onion/celery mixture, salt, pepper, parsley, sage, thyme, and garlic powder. Taste and adjust the seasonings as needed. I usually add a bit more salt.
Fold in the eggs, then add the chicken stock a little at a time. The dressing should be moist enough to clump together but not so wet there's liquid in the bottom of the bowl.
Pour into a large, greased 9 X 13-inch baking dish.
Cover with foil and bake 30 minutes. Then, remove the foil and bake another 10 - 15 minutes, or until the top is golden brown and stuffing is set.
Store leftovers covered in the fridge for 3 to 4 days.
While we prefer our stuffing as written, add-ins such as pecans, dried cranberries, and sausage (just be sure it's cooked!), are totally acceptable!
While I haven't tested it, I'd imagine replacing the sandwich bread with keto biscuits would work great!
You can use all cornbread instead of a combination of cornbread and sandwich bread if preferred. However, I personally like the taste of the dressing with the sandwich bread. Also, using at least some sandwich bread will help hold the dressing together better. But if you prefer to use only cornbread, it will work fine! You may just need to slightly reduce the chicken broth.
Looking for a shortcut? While I haven't tested it in this recipe, I recently fell in love with store-bought Carbonaut Gluten-Free Sandwich Bread and I'd imagine it would work great in this recipe! *Note- It's usually much cheaper at your local store. I can sometimes find it for $6/loaf!