Keto Cornbread Stuffing with Herb Butter:
The number one requested recipe from my followers on Instagram this fall, was to recreate a keto and low carb friendly stuffing (or dressing). Challenge accepted!!! In fact, I think I like this recipe better than any other stuffing I’ve ever had! This recipe was inspired by my favorite Keto Cornbread Muffins recipe, and from that I was able to create this Thanksgiving classic side that’s loaded with seasoned pork, lots of veggies, and fresh bright herbs. This Keto Cornbread Stuffing is split into two parts, the cornbread and the actual stuffing recipe. It’s perfect if you plan to make this ahead of time and can be baked or even reheated the day of. Find all the tips and tricks to making this fall favorite below along with the full recipe too!
- 8X8″ pan
- 9X13″ pan
- Saute Pan
- Baking Sheet
- Measuring Cups
- Large Mixing Bowl
Part one of the recipe, consists of making the keto friendly cornbread base. I slightly modified my Keto Cornbread muffins recipe (I added garlic powder, rosemary, and sage to add flavor), but instead of making muffins, I kept it simple and baked the entire batter in a greased 8X8″ pan. Bake at 350F for 30 minutes and allow it to fully cool. Once cool, I cut the cornbread into 1″ squares and dumped them onto a parchment paper lined baking sheet and baked at 200F for 45-60 minutes or until the squares felt dry (kind of like a crouton but slightly more tender). All of this can be done ahead of time, in fact if it’s slightly stale it works even better!
For the actual stuffing, I purchased ground pork. You could use any sausage you would like but I like to add my own seasonings and control what goes in the recipe (i.e no added sugar). To the pork, I added fennel, red pepper flakes, garlic, salt, and pepper. Cook the pork, celery, onions, mushrooms, and garlic till cooked and tender. In one large bowl, mix the cornbread, the pork/veggie filling, eggs, cream, and stock. To punch up the flavors, I added fresh sage and rosemary as well. Pour the whole mixture into one large casserole or 9×13″ dish. Bake till the mixture is cooked and the tops is golden brown. If you want to make this ahead of time, I suggest prepping the corn bread, and prepping the pork mixture and not assembling them until you are ready to bake (this will prevent the cornbread from getting too soggy).
The final component that makes this Keto Cornbread Stuffing so incredible, is the melted herb butter. In a small pot or microwaveable dish, melt butter and add fresh herbs and garlic (if desired). Spoon the herb butter over the entire top of the cooked Keto Cornbread Stuffing. YOU WILL NOT REGRET THIS! Trust me when I say both you and you’re non-keto eaters will absolutely love how delicious and flavorful this dish is.
If you’re looking for some other great holiday dishes, keep checking back all week long as I share several Thanksgiving classics that I’ve modified to fit a low carb and keto diet! Don’t forget to also check out these 15 Keto & Low Carb Holiday Appetizers too!
Keto Cornbread Stuffing with Herb ButterPrint Recipe
- Keto Cornbread:
- 3 cups Almond Flour
- 1 cup Sour Cream
- 1 cup Shredded Cheese (mozzarella or cheddar)
- 3 Eggs
- 2 tsp. Baking Powder
- 1 tsp Salt
- 1 tsp Sage
- 1 tsp Dried Rosemary
- 1 tsp Garlic Powder
- Stuffing Ingredients:
- 1lb. Ground Pork
- 1 Small Onion, diced small
- 1 cup Bella Mushrooms, diced small
- 2 Celery Stalks, diced small
- 2-3 Garlic Cloves, minced
- 1/2-3/4 cup Stock (Beef, Chicken, Turkey, etc.)
- 1/2 cup Heavy Cream
- 2 Eggs
- Fresh Sage
- Fresh Rosemary
- 4 tbsp. Butter, melted
Preheat the oven to 350 F and spray an 8X8" pan with non-stick spray. Combine all the cornbread ingredients together in a bowl and pour into the 8X8" pan. Bake for 30 minutes or until cooked and lightly browned. Let it cool completely before cutting into 1" squares.
To prep the cornbread for the stuffing, cut the cornbread into 1" cubes and place on a baking sheet. Bake the cubes spread out on a pan at 200F for 45-60 minutes. You want the cubes to be dried out but not hard. Allow them to cool before adding them in the stuffing.
In a frying pan, add the ground pork. Season with salt and pepper and your favorite seasonings (I added garlic, fennel, and red pepper flakes). Add the celery, onions, and mushrooms and cook till tender and the pork is browned.
In a large bowl, use your hands to combine the cornbread cubes, the pork filling, the stock, heavy cream, and the eggs. Mix using your hands to thoroughly coat the cornbread. If you need more liquid, add a small amount of stock. Do not make this too wet, as it will not absorb the same as regular gluten based breads. Additionally, If you prefer your cornbread stuffing to be finer, break up the cubes a bit more and use your fingers to crumble a bit if desired. Mix in some fresh sage and rosemary.
Once everything is mixed and coated, pour the mixture into a 9X13" pan (spray with non-stick spray first). Bake at 350 F for 25-30 minutes. If the mixture is cold (made ahead of time), remove the mixture from the fridge to bring up to room temperature or add additional baking time if necessary. The finished product should be lightly browned and slightly crispy on top and tender/softer on the inside.
Finish the stuffing off by melting butter in a small pot or in a microwaveable safe dish. Mix in some more fresh herbs I used more sage and rosemary) and drizzle the mixture across the top! Serve warm!
Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!