WebAdd the butter to a sauté pan over medium heat and allow it to melt. Then add the onion and celery. Sauté until the vegetables are soft and translucent, about 3 to …
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This is great for anyone looking for a gluten-free or low carb stuffing recipe. NOTE: The actual recipe is keto-friendly, there is no corn as that is not keto, it mimics the taste and texture of true cornbread stuffing without the corn to make it keto.
Let the cornbread cool completely to be used in the making of the stuffing. Preheat the oven to 375 degrees. Crumble the previously made cornbread into a large mixing bowl. Melt 2 tablespoons of butter over medium-high heat in a skillet. Once melted, add the onions and celery to the skillet, and cook for 1-2 minutes.
In a separate bowl, mix together the eggs, chicken broth, and heavy cream. Toss together the cooled sausage mixture, the egg mixture, and the cornbread crumbs. Spread into the prepared baking dish and bake for 25 to 30 minutes, until browned.
This Southern Cornbread Dressing is so good, you will want to make stuffing all year long. Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour and baking powder. Stir to combine them well. You can add a pinch of salt at this step if you wish. Pour in the melted butter, and mix it with the dry ingredients well.