Keto Southern “Cornbread” Dressing

Southern cornbread dressing is a favorite on our Thanksgiving table. Unfortunately cornbread, and bread for that matter, are not keto friendly! I baked the following recipe last night and it’s a keeper! Start to finish I spent about 2 hours until we had the finished dressing…BUT…the “cornbread” and “bread” can be prepared ahead of time and frozen – then you’d only have about 10 minutes prep time and 40-45 minutes baking time.

Recipes linked here for the cornbread and sandwich bread used below…

Keto Southern "Cornbread" Dressing

  • 1 whole small skillet baked keto "cornbread", crumbled
  • 3-4 thick slices keto sandwich bread, cut into small pieces
  • 2 cups roasted chicken, shredded or cut into small strips
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 2 cups chicken bone broth
  • 1 tsp poultry seasoning
  • 1/2 tsp pink himalayan salt
  • 1/4 tsp white pepper
  1. In a large mixing bowl, toss together the crumbled cornbread and bread. Add the salt, pepper and poultry seasoning; set aside.

  2. Saute the onion and celery in butter or olive oil til just tender. Add the sauteed vegetables to the mixing bowl and toss together til combined.

  3. Add 1/2 cup chicken bone broth and stir to combine. Add more broth in 1/4 cup intervals, as needed, until mixture starts clumping together – can hold a shape.

  4. Spoon the bread mixture into a greased or sprayed 9"x9" baking dish.

  5. Press pieces of roast chicken into the top of the dressing. Slowly pour more chicken broth over top until mixture is quite wet – but not soupy.

  6. Bake at 400 degrees for 40-45 minutes or until top is golden in color, and dressing is set. Dressing will continue to thicken slightly as it sits/cools. Serve warm.

    See notes below if your dressing is not firm enough.

For a firmer texture, bake dressing the day before, store in refrigerator then reheat in microwave or in a warm oven.

I added a total of 2 cups chicken bone broth while making this recipe. I feel I may have added about 1/4 cup too much. This is why I suggest adding at 1/4 cup intervals. My dressing was just a bit on the soupy side before baking.  After refrigerating the baked dressing overnight and reheating in the microwave, it was the perfect firmness. 

I hope you enjoy 🙂


If you are looking for Keto friendly dessert ideas, please check out my *New* Keto Holiday Desserts Ebook

I will be posting a Keto friendly recipe for Cranberry Celebration in the next day or two… click the “Come Along” button on the top – right side of this post to be notified of new posts.

Happy Thanksgiving everyone!

~ Stef

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