You can’t have Thanksgiving without stuffing, or dressing if that’s what you call it. This Keto Stuffing is made with our easy Keto “Cornbread” recipe and has all the flavors you know and love from traditional stuffing.
We start by baking up a pan of our cornbread, cutting into into bite sized cubes and toasting it off in the oven for about an hour on a low heat setting. This helps to dry out the bread making it perfect for stuffing. This step can be done a few days a head of time.
When you’re ready to complete the stuffing you’ll saute a skillet of onions, celery, and plenty of herbs in copious amounts of butter before adding in the toasted bread.
After that you’ll pour over the broth and eggs before baking. What you’ll end up with is a fluffy stuffing that’s the perfect sidekick to turkey and cranberry sauce.