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Keto Southern "Cornbread" Dressing

Prep Time 1 d
Cook Time 40 mins
Course Side Dish
Cuisine American, Southern, Thanksgiving
Servings 12


  • 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


  • 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.


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 :)
Keyword keto