Low-Carb Stuffing (or “dressing”) is a must for those on the looking to make delicious Keto Thanksgiving recipes. Using low-carb cornbread and other delicious seasonings, you can make stuffing that everyone will be craving later.
This Keto stuffing makes the perfect side dish for Thanksgiving or on a Sunday when you're making a delicious comfort food meal. Whether you are sticking to a low-carb diet or just want a new take on stuffing – you'll find it in this recipe.
What's the difference between Stuffing and Dressing?
While I call this recipe “stuffing” some may correct me by saying it's “dressing” because this isn't stuffed into a turkey, right? Yes, that's true. However, where I come from, these ingredients make a stuffing. It's all about where you come from!
What Ingredients are in this Low-Carb Thanksgiving Stuffing Recipe?
Aside from the fresh veggies, you can expect ingredients that you probably already have in your pantry for this recipe! With a delicious combination of savory seasonings, you'll find this recipe very simple to make.
To clarify, I know the thought of eating stuffing on the Keto diet gives you an uncomfortable feeling. The good thing is that these are all low-carb (mainly no-carb) ingredients.
- 4 cups low carb cornbread, cubed
- 1 tablespoon olive oil
- 1 stalk celery, diced
- 1 onion, diced
- 1 bell pepper, seeded and diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ to 2 cups chicken stock
What else can you include in low-carb stuffing?
One thing I love about stuffing is all of the possibilities. If you want to switch it up a little bit, you can easily add-in a few yummy things – and still keep it within your dietary needs!
Here are a few add-in ideas:
- Use a different flavor broth
- Include chopped nuts
- Shredded Chicken
- Add ground, precooked sausage
- Shredded cheese
- Jalapeno
- Bacon
- Mushrooms
- Fresh Rosemary
What to eat with Keto Stuffing:
As previously mentioned, stuffing is typically recognized as a holiday side dish. I definitely agree but I've been known to enjoy stuffing on a random night of the week when I really need comfort food.
Here are a few things stuffing pairs well with:
- Turkey
- Broccoli and Bacon Brussel Sprouts
- Herb Roasted Chicken
- Collard Greens
- Ranch-Rubbed Pork Chops
- Low-Carb Green Bean Casserole
Leftover Stuffing Ideas:
Don't you just love Thanksgiving leftovers? That's why I always hosted the party at my house – I get to keep the leftovers and come up with yummy recipes for those.
From Thanksgiving leftover sliders to ham & lima beans, there are so many great ideas for those holiday leftovers. But what about the stuffing?
Finally, here are a few great leftover stuffing recipes:
- Leftover Stuffing Dumplings (replace flour with almond flour for Keto)
- Stuffing Breakfast Casserole
- Leftover Thanksgiving Stuffing Waffles
- Stuffing Muffins
How to Make Low-Carb Stuffing
First, preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
Next, place cubed cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.
Reduce oven temperature to 350 degrees. Also, prepare a 9×13 casserole dish with nonstick cooking spray.
Next, In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.
In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.
Finally, transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.
Now, put together your Keto Thanksgiving spread and tag me in the photos! YUM!
Low-Carb Thanksgiving Stuffing Recipe
Prep Time: 5 minutes
Cook Time: 38 minutes
Total Time: 43 minutes
Ingredients
- 4 cups low carb cornbread, cubed
- 1 tablespoon olive oil
- 1 stalk celery, diced
- 1 onion, diced
- 1 bell pepper, seeded and diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ to 2 cups chicken stock
Instructions
- Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
- Place cubed cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.
- Reduce oven temperature to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.
- In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.
- Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.
Notes
This recipe uses THIS previously made low-carb cornbread: https://www.savorytooth.com/cornbread/
Nutrition Information:
Yield: 12
Amount Per Serving:Calories: 200Total Fat: 18gSaturated Fat: 5gCholesterol: 100mgSodium: 80mgCarbohydrates: 3.5g
