Our mouthwatering low-carb cornbread dressing (or stuffing, depending on where you're from). This recipe is an easy-to-make side dish that's bound to become a family favorite this holiday season!
When it comes to classic comfort food, few dishes can rival the warm, savory goodness of cornbread dressing. For those of us watching our carb intake, traditional cornbread dressing recipes can be too high in carbohydrates. This low-carb recipe is the perfect solution for you – a cornbread dressing that's just as delicious as the original, minus the guilt. Plus, this recipe is also high-protein!
Low-Carb Cornbread Dressing
1 batch keto cornbread (we used Miss Jones mix)
¼ loaf keto sandwich bread (we used Sola bread)
¼ cup butter (can use non-dairy, ghee, or oil of choice)
1 medium onion
3-4 strips thick-cut bacon, cooked and crumbled
3 ribs celery, chopped
¾ tsp. sea salt
½ tsp. ground pepper
¼ cup fresh parsley, chopped
1 tsp. rubbed sage
1 tsp. ground thyme
1-2 sprigs fresh thyme
½ tsp. garlic powder
2 tsp smoked paprika
1 whole rotisserie chicken, shredded
3 large eggs, beaten
1 to 1 ½ cups chicken stock
Prepare the cornbread mix according to the package instructions.
Preheat the oven to 350 F
Melt the butter in a large skillet over medium heat. Saute onion and celery until soft then set aside.
Crumble the cornbread into a large bowl. Add the cooked onion and celery, salt, pepper, parsley, sage, ground thyme, smoked paprika and garlic powder. Taste and adjust the seasonings as needed.
Cut the low-carb bread into cubes and fold it into the cornbread mixture along with most of your rotisserie chicken and crumbled cooked bacon slices.
Add the beaten eggs, then add chicken stock a little at a time. The dressing should be moist enough to clump together but not super wet.
Pour into a large, greased 9x13-inch baking dish and add some fresh thyme leaves on top.
Cover with foil and bake for 20-30 minutes. Remove the foil and bake for another 10 - 15 minutes, or until the top is golden brown and stuffing is set. Serve immediately.
Leftovers can be stored in the refrigerator for 3 to 4 days.
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