Don't wait for Thanksgiving. Enjoy this delicious low carb stuffing the next time you roast a chicken. The celery, onion, and poultry seasoning hit all the right, familiar notes. Yes, you CAN enjoy stuffing without feeling stuffed!
November 12 2017 by Maria Emmerich, Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish
Don't wait for Thanksgiving. Enjoy this delicious low carb stuffing the next time you roast a chicken. The celery, onion, and poultry seasoning hit all the right, familiar notes. Yes, you CAN enjoy stuffing without feeling stuffed!
USMetric
12 servingservings
Ingredients
Cornbread
- ½ cup (12⁄3 oz.) 120 ml (50 g) coconut flour
- ¼ tsp ¼ tsp sea salt
- ¼ tsp ¼ tsp baking soda
- 6 6 eggeggs
- ½ cup 120 ml melted coconut oil
Paleo stuffing
- 1 lb 450 g ground fresh sausage or bacon
- 6 oz. (12⁄3 cups) 170 g (400 ml) chopped celery stalkchopped celery stalks
- 3 oz. (½ cup) 85 g (130 ml) chopped yellow onionchopped yellow onions
- 6 oz. (2½ cups) 170 g (600 ml) sliced mushrooms
- 1¼ cups 300 ml chicken broth or more if you like a moist stuffing
- 1½ tsp 1½ tsp poultry seasoning
- 1 tsp 1 tsp dried sage
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 12 servings. Please modify as needed.
Cornbread
Preheat the oven to 350°F (175°C).
In a medium-sized bowl, sift together the dry ingredients.
Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
Grease a small bread pan and fill about ⅔ of the way full with batter.
Bake for 40-50 minutes, or until a toothpick comes out clean. Allow cornbread to cool before crumbling for the stuffing. It can be made ahead, and even frozen.
Paleo stuffing
Preheat the oven to 325°F (165°C).
Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble the sausage and set aside to cool.
In a large bowl combine cooled sausage mixture with crumbled cornbread, chicken broth, poultry seasoning, and sage.
Mix well and transfer to a 9 × 12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.
Tip!
For a denser, less eggy cornbread, go ahead and substitute 3 of the 6 eggs with 1/3 cup of coconut milk. Yowsa! Who knew stuffing could be low-carb? This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
9 comments
1
Nancy
October 12 2017
looking at Paleo stuffing, at the last, in directions, it talks about cornbread, someone needs to check spelling, but where does the cornbread come from, it is not in ingredients
2
Nancy
October 12 2017
somewhere there is an old recipes that does not have the cornbread and it has a whole lot of mistakes you might know I would find it and not see the right one but it is in there somewhere.
3
Tiffanee
October 15 2017
tried it, LOVED it! another winner from Diet Doctor and Maria! Love the texture of the bread too, I cubed iti and let it sit in my oven with the door open, it dried very nicely and had a very similar texture to actual yellow meal corn bread. Will be using this recipe for my family thanksgiving next month!
4
Jennifer
January 7 2018
how much cornbread?
5
Karen
August 19 2018
I believe in this recipe the cornbread is made out of the dry ingredients. A Keto version of cornbread which is then used in the stuffing.
6
Gertrude
November 21 2018
Can you actually "stuff" the turkey, leave out the broth. I always stuff my turkey. If you bake it separately, it is called "dressing".
7
Emily
November 23 2018
Delicious and easy! This will be my go to stuffing recipe from now on, thank you so much!
8
Tracy Taylor
February 6 2019
Made this- SO amazing!! A new family favorite rotation! Thanks- LOVE this website SO much. You make planning/shopping/cooking keto for the whole house easy!
9
Amanda
March 26 2019
The cornbread came out great, but as I'm new to recipes like this, I didn't care for the flavor. I will give it more stars if my tastes change in time and I end up liking it better.
