Paleo and Keto cornbread stuffing.
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.
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.
Chop the celery and add it to the cast iron skillet.
Melt the coconut oil and mix the coconut oil with the chicken bone broth and seasonings.
Toss everything together in a cast iron skillet and put the skillet inside the oven for 10 minutes.
This recipe was made with love by Becky Craigo - www.omgketoyum.com