Keto Cornbread Stuffing

Keto Cornbread Stuffing

Turkey and stuffing go together just like peanut butter and jelly because you can’t have one without the other!

It is for this simple reason I felt compelled to create a delicious paleo and keto cornbread stuffing this year. 

Grain Free Cornbread

The base for this keto Cornbread Stuffing recipe is the grain free cornbread. 

Check out the recipe for Keto Cornbread on its own here. 

Thanksgiving side dishes are meant to compliment the turkey.

Even though the turkey is the main event these keto thanksgiving side dishes are equally important and here are a few of my favorites:

Spinach with Browned Butter and Nutmeg

Thanksgiving Desert!

You can’t have thanksgiving and leave out the desert now can you?

Decide on one of these Keto thanksgiving deserts to feed your family in style this year.

Keto Chocolate Peanut Butter Pie is also a fabulous option for any occasion. 

Keto Pumpkin Cookies

Ingredients:

• 1 entire Keto Cornbread
• 4 oz White Mushrooms
• 2 stalks Celery
• 4 TBS Butter Flavored Coconut Oil
• 1 tsp Ground Thyme
• 2 TBS Dried Parsley
• 1 tsp Ground Sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Chicken Bone Broth

Special Equipment

• Cast Iron Skillet
• Measuring cup

Instructions

1. First, make the Keto Cornbread and cut it up into cubes. Turn on the broiler and place the keto cornbread cubes on to a roasting pan and place it inside the oven. Broil the keto cornbread cubes in the oven until the edges are toasted and browned
2. Meanwhile, using a cast iron skillet brown and caramelize the mushrooms using a little bit of coconut oil.  Add the cornbread to the mushrooms and remove from heat. 
3. Next, chop the celery and add it to the cast iron skillet. 
4. Meanwhile, melt the coconut oil and mix the coconut oil with the chicken bone broth and seasonings. 
5. Next, toss everything together in a cast iron skillet and put the skillet inside the oven for 10 minutes. 
6. Finally, Serve!

3.67 from 3 votes

Print

Keto Cornbread Stuffing

Paleo and Keto cornbread stuffing. 

Course Side

Cuisine American

Keyword keto cornbread stuffing, paleo cornbread stuffing

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 6

Calories 424 kcal

Author Becky Craigo

Ingredients

• 1 entire Keto Cornbread
• 4 oz White Mushrooms
• 2 stalks Celery
• 4 TBS Butter Flavored Coconut Oil
• 1 tsp Ground Thyme
• 2 TBS Dried Parsley
• 1 tsp Ground Sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Chicken Bone Broth

Special Equipment

• Cast Iron Skillet
• Measuring cup

Instructions

1. First, make the Keto Cornbread and cut it up into cubes. Turn on the broiler and place the keto cornbread cubes on to a roasting pan and place it inside the oven. Broil the keto cornbread cubes in the oven until the edges are toasted and browned.   

2. Meanwhile, using a cast iron skillet brown and caramelize the mushrooms using a little bit of coconut oil.  Add the cornbread to the mushrooms and remove from heat. 

3. Chop the celery and add it to the cast iron skillet. 

4. Melt the coconut oil and mix the coconut oil with the chicken bone broth and seasonings. 

5. Toss everything together in a cast iron skillet and put the skillet inside the oven for 10 minutes. 

6. Serve!

If you love this recipe please let me know about it. Share it with your friends on social media or comment below. I look forward to hearing from you!

2018-11-02