This easy Keto Stuffing recipe is the best! It’s made with low-carb “cornbread” and classic stuffing ingredients.
You can’t have Thanksgiving without stuffing, or dressing if that’s what you call it. This tasty and easy Keto Stuffing is made with our easy Keto “Cornbread” recipe and has all the flavors you know and love from traditional stuffing.
How to make Keto Stuffing
Start by making a pan of our Keto Cornbread. You’ll cut it into bite-sized cubes and toast it in the oven for about an hour on a low heat setting. This allows it to dry out a bit more – the key to good stuffing.
You’ll then saute the onions, celery, and 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.
Can this be made ahead of time?
You can make the “cornbread” a day or two ahead of time!
What is the nutritional information?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Keto Stuffing
Ingredients
- 1 batch Keto “Cornbread”
- 1 stick unsalted butter
- 1 medium onion
- 1 cup minced celery
- 1/4 cup minced parsley
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup broth
- 2 eggs
Instructions
- Make the cornbread according to its directions. Cut the bread into 1″ cubes and lay on a single layer on a baking sheet.
- Preheat the oven to 250° F and bake the bread for 1 hour until toasted and dry. Remove and turn the oven up to 350° F.
- Heat the butter in a large 10.5″ skillet over medium heat, once hot add in the onion and celery. Cook 10 minutes until softened then add in the herbs, salt, and pepper.
- Add the toasted bread to the skillet and toss with the onion mixture.
- In a jar or bowl whisk together the broth and the egg. Pour over the bread and toss to combine. Cover the skillet tightly with foil and bake at 350° for 40 minutes. Remove the foil and continue to cooke 5-10 minutes until the top is golden.
Janelle says
What kind of broth do you use?
Alex Lester says
Usually just whatever I have on hand, any type of broth will work just fine.
CLP says
I made this for Christmas dinner and no one could tell that it wasn’t the stuffing we all grew up with. Actually I think it was better. Thank you very much for this recipe! ?
Alex Lester says
Awesome!
Debbie says
I can’t wait to make this as this is my favorite keto cornbread.I have made it at leat 12 or more times.My husband also loves it as well.I throw in some shredded cheese & some cayenne pepper as well.I also love it because nothing compares to cornbread made in a cast iron skillet.Thank you.One more thing I love that you include the net carbs because it makes looking for recipes so much easier.
Alex Lester says
So awesome to hear that Debbie!
Frances says
Have you ever tried adding spicy sausage to this recipe
Laura says
I am not able to click on the cornbread link.
Jo says
My husband loved this! I will definitely keep this one!