Let’s prepare Keto Cornbread Stuffing!
Ingredients:
- 1 batch of keto cornbread (See the life we did on this)
- 12 oz Sausage (in the roll-no casing)
- 2 cups Chopped Celery
- 4 ounces Onion Chopped
- 1 tsp Garlic Powder
- 1/4 tsp Sage
- 1/4 tsp Thyme
- 1/2 tsp Rosemary
- 1 1/2 cups Stock or Broth chicken or turkey
- 3/4 cup melted butter
Instructions on how to prepare the Keto Cornbread Stuffing recipe:
- Prepare Keto Cornbread 2 to 4 days ahead of time (see the link above in ingredients to see how to prepare the cornbread).
- Cut the prepared cornbread into cubes. 1-inch square works great, but you can cut them to your liking!
- Pre-heat oven to 475.
- Toast cubed cornbread for about 3-5 minutes. Watch these closely, they can burn quickly
- Remove from oven and set aside
- Reduce oven to 325
- Chop onions and celery
- Brown sausage until mostly cooked. Add onions, celery, and spices and sauté for about 5 minutes or until the onions and celery have softened.
- Mix cornbread, broth, melted butter, and sausage mixture in a large bowl.
- Pour mixture into a casserole dish, cover with foil, and bake covered for 30 minutes.
- Turn oven up to 350, remove the foil cover and continue baking for another 15-20 minutes.
- All liquid should be absorbed and the mixture should be slightly brown on top.
Enjoy!
Read on how to prepare blueberry Yogurt Bars.
Summary
Recipe Name
Keto Cornbread Stuffing
Author Name
Team Terry Keto
Published On
Preparation Time
Cook Time
Total Time
