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…

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Keto Southern “Cornbread” Dressing

Prep Time1 d
Cook Time40 mins
Course: Side Dish
Cuisine: American, Southern, Thanksgiving
Keyword: keto
Servings: 12
Author: LifewithStef

Ingredients

  • 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

Instructions

  • In a large mixing bowl, toss together the crumbled cornbread and bread. Add the salt, pepper and poultry seasoning; set aside.
  • 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.
  • 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.
  • Spoon the bread mixture into a greased or sprayed 9"x9" baking dish.
  • 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.
  • 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.

Notes

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