Delicious Keto Cornbread Stuffing (Savory & Perfect for the Holidays!)
Get ready for a holiday classic with a low-carb twist! This Delicious Keto Cornbread Stuffing uses savory sausage, aromatic vegetables, and a flavorful broth to transform your homemade keto cornbread into a truly unforgettable side dish. It’s a fantastic, low-carb, high-fat, and naturally gluten-free addition to your health journey, perfect for family gatherings here in beautiful Puerto Vallarta!
Yields: 8-10 servings Prep time: 20 minutes Cook time: 45-55 minutes
Ingredients:
- 1 batch of Keto Cornbread (prepared 2-4 days ahead of time, using the recipe we discussed previously)
- 12 ounces ground sausage (e.g., breakfast sausage, Italian sausage, no casing)
- 2 cups chopped celery
- 4 ounces (about 1 medium) onion, chopped
- 1 teaspoon garlic powder
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- ½ teaspoon dried rosemary (crushed if whole leaves)
- 1 ½ cups chicken or turkey stock/broth (ensure low-sodium, no added sugar)
- ¾ cup (1 ½ sticks) butter, melted
Equipment:
- Large baking sheet
- Large skillet
- Large mixing bowl
- 9×13 inch casserole dish
- Aluminum foil
Instructions:
- Prepare Cornbread Ahead: Make your batch of keto cornbread 2 to 4 days in advance. This allows it to firm up and dry out slightly, which is ideal for stuffing.
- Cube & Toast Cornbread: Cut the prepared cornbread into 1-inch cubes (or to your preferred size).
- Preheat your oven to 475°F (245°C).
- Spread the cornbread cubes in a single layer on a large baking sheet. Toast for about 3-5 minutes, watching them very closely to prevent burning, as they can brown quickly.
- Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (160°C).
- Cook Sausage & Vegetables: In a large skillet over medium-high heat, brown the ground sausage, breaking it up with a spatula, until mostly cooked through.
- Add the chopped onions and celery to the skillet with the sausage. Sauté for about 5 minutes, or until the onions and celery have softened.
- Stir in the garlic powder, sage, thyme, and rosemary until fragrant, about 1 minute.
- Combine All Ingredients: In a large mixing bowl, combine the toasted cornbread cubes, the sausage and vegetable mixture, the chicken or turkey stock/broth, and the melted butter. Mix everything gently until well combined, ensuring the cornbread cubes are moistened.
- Bake the Stuffing: Pour the mixture into a 9×13 inch casserole dish, spreading it out evenly.
- Cover the casserole dish tightly with aluminum foil.
- Bake covered at 325°F (160°C) for 30 minutes.
- After 30 minutes, increase the oven temperature to 350°F (175°C). Remove the foil cover and continue baking for another 15-20 minutes, or until all liquid is absorbed and the top of the stuffing is slightly browned and crispy. You can also broil for the last minute or two for extra crispiness, watching carefully.
- Serve & Enjoy! Remove the stuffing from the oven. Let it cool for 5-10 minutes before serving. Enjoy this delicious Keto Cornbread Stuffing as a perfect holiday side!
Tips for Success:
- Dry Cornbread is Key: Making the cornbread ahead of time allows it to dry out, preventing the stuffing from becoming mushy. Toasting further dries and adds texture.
- Watch the Toasting! Cornbread crumbs can go from perfect to burnt very quickly, so stay vigilant.
- Broth/Stock Choice: Use a high-quality, low-sodium chicken or turkey stock/broth for the best flavor.
- Moisture Level: Adjust the amount of broth slightly based on how dry your cornbread is. You want the mixture moistened but not soaking wet.
- Customization: For added flavor, consider adding a handful of chopped fresh parsley or a sprinkle of additional sage after baking.
- Serving: This stuffing pairs wonderfully with roasted chicken, turkey, or pork.
Recipe Analysis & Dietary Classification:
This Keto Cornbread Stuffing is a delightful addition to your health journey!
- Low-Carb: Yes, by using keto cornbread as the base and a medley of low-carb vegetables and ingredients.
- High Fat: Yes, from the sausage, butter, and fat content of the keto cornbread.
- Keto: Yes, this recipe is keto-friendly, assuming your keto cornbread recipe is compliant and your stock/broth is sugar-free.
- Gluten-Free: Yes, this recipe is naturally gluten-free, provided the keto cornbread is made with gluten-free ingredients and the sausage and stock are also gluten-free.
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