This keto cornbread stuffing is simple comfort food, minus the carbs and gluten found in traditional stuffing recipes. Don’t be fooled, though– this cornbread stuffing may be low-carb, but it’s big on flavor. And it’s the perfect side dish for any Thanksgiving table. Made with keto cornbread and tossed with aromatics, herbs, and chopped prosciutto, it’s every bit as flavorful as the stuffing I grew up on and looked forward to each year.
keto cornbread stuffing: the deets!
I love a good keto stuffing, but this one is hands-down my family’s favorite. What makes this keto stuffing so great is the keto cornbread. Have you tried it yet? It’s slightly sweet, tender, and has just the right amount of crumbliness to it, plus it only takes 10 minutes to make!
This keto stuffing uses one full batch of keto cornbread, which you can easily make prior to preparing the stuffing, or even a day or two in advance.
Keto cornbread stuffing is:
- gluten-free and grain-free
- dairy optional (use butter or olive oil)
- a delicious, low-carb side dish that is perfect for any holiday table!
how to make cornbread stuffing
The secret to a good stuffing lies with the herbs and aromatics. This cornbread stuffing is loaded with celery, onion, fresh sage, rosemary, and garlic. I add in bits of prosciutto, but you can opt for a ground sage sausage or skip the meat entirely.
Here are the ingredients you will need to make keto cornbread stuffing:
- one batch of keto cornbread, broken apart into small crumbles
- grass-fed butter or extra virgin olive oil
- minced garlic
- salt and pepper
- fresh sage leaves
- fresh rosemary
- eggs (pasture-raised when possible)
- chicken broth (or vegetable broth)
- chopped walnuts/pecans, parsley, or sage leaves as garnish (optional)
a flavorful keto cornbread stuffing recipe
The very first step in this keto cornbread stuffing recipe is to make the cornbread. I prefer to prepare it at least one day in advance, then break up the bread into crumbles to give the cornbread some time to dry out. You can also make it in the morning, crumble it once it’s cool, and let it sit uncovered for a few hours.
Once the cornbread is made, the prep time for this keto cornbread stuffing is really quite minimal!
Here’s the process for making low-carb stuffing:
- Sauté the vegetables and aromatics. Heat the butter or oil in a large pan or skillet over medium heat for about a minute. Toss in the chopped celery, chopped onion, cooking for about 5 minutes to soften. Add the minced garlic, diced prosciutto and chopped herbs, stirring to combine. Cook for another minute then remove the mixture from the heat.
- Combine with the cornbread. If you’re not using a cast iron or oven-safe pan, transfer the sauteéd mixture to a large, rectangular baking dish and toss it with the cornbread crumbles. (If using a large, oven-safe skillet, pour the cornbread into the skillet and toss to combine).
- Bake. In a small bowl, whisk together the eggs and chicken broth, then pour it evenly over the cornbread mixture. Bake at 375°F for 30-35 minutes, stirring the cornbread after about 20 minutes of baking. The cornbread should be golden brown on top.
- Serve. Serve hot, with chopped parsley, chopped walnuts or pecans, or fresh sage leaves on top as garnish.
pro tips for cornbread stuffing
This low-carb stuffing is moist and flavorful, but not mushy– and definitely not too dry. For the best results, a few tips:
- To crumble the cornbread, I literally crumble slices of it with my hands, breaking it up into bite-sized pieces. Be careful not to break it up too much or you’ll end up with crumbs.
- Make sure to stir the stuffing after 20 minutes of baking to allow more even distribution of the moisture. I move the browned pieces at the top to the bottom of the baking dish and bring the stuffing at the bottom to the top. This also helps prevent the top from burning and browns more of the cornbread crumbles. After stirring the low-carb stuffing, return the dish to the oven to continue baking for another 10-15 minutes.
There you have it, a keto cornbread stuffing recipe that will for sure be a holiday hit! It works for the gluten-free crowd, the low-carb crowd, and for anyone else who loves a good stuffing to go with that turkey and gravy. I personally cannot wait to dig in!
Hooray for a keto Thanksgiving recipe that everyone will enjoy!
more keto Thanksgiving recipes you’ll love…
- Keto crab cakes with lemon aioli makes the perfect holiday appetizer! And if you’ve never made crab cakes before, don’t be intimidated- they couldn’t be any easier!
- Keto pumpkin cheesecake bars are a delicious, low-carb dessert. Creamy pumpkin cheesecake on a maple shortbread crust is a keto Thanksgiving recipe to put on your menu!
- This Brussels sprouts and kale salad with maple bacon vinaigrette is a marvelous salad recipe that’s good for you, too! Bonus: it keeps well, so go ahead and stash it away with the rest of those Turkey Day leftovers. 😉
- 3 tablespoons grass-fed butter or extra virgin olive oil
- 3 celery ribs, diced
- 1 large yellow onion, chopped
- 4 garlic cloves, minced or grated (about 2 teaspoons minced garlic)
- 1/2 cup chopped prosciutto
- 1 tablespoon chopped fresh sage leaves
- 1/2 teaspoon chopped rosemary
- 1 full batch keto cornbread, crumbled into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken broth (or vegetable broth)
- 2 eggs (pasture-raised when possible)
- 1/4 cup chopped walnuts or pecans (optional topping)
- fresh sage leaves or fresh parsley (optional garnish)
- Preheat the oven to 375°F. In a large pan or oven-safe skillet, heat the butter or olive oil over medium heat for about 1 minute. Add the diced celery and onion and sauté until they soften, about 5 minutes.
- Stir in the minced garlic, chopped prosciutto, sage and rosemary, cooking the mixture for another minute or so. Remove the mixture from the heat.
- If you're not using a cast iron or oven-safe pan, transfer the sauteéd mixture to a large, rectangular baking dish and toss it with the cornbread crumbles. (If using a large, oven-safe skillet, pour the cornbread crumbles directly into the skillet and toss to combine). Sprinkle the salt and pepper over the stuffing and mix.
- In a small bowl, whisk together the eggs and broth. Pour it evenly over the cornbread stuffing mixture.
- Bake at 375°F for 20 minutes, then remove it from the oven and stir the cornbread, moving the browned top bits to the bottom of the dish. Place it back in the oven and bake for another 10-15 minutes, or until the top is golden brown.
- Remove from the oven and allow it to cool 5 minutes before serving. Serve with chopped parsley, chopped walnuts or pecans, or garnished with fresh sage leaves.
About the cornbread: This keto cornbread stuffing recipe is best when the cornbread is made a day or two in advance. If making the cornbread the same day, crumble it and let it sit out for a few hours to dry out the bread.
To crumble the cornbread, I break apart slices with my hands, crumbling it into bite-sized pieces. Be careful not to break it up too much or you'll end up with little crumbs.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 617mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.