Best Ever Low-Carb Cornbread Stuffing Recipe

Just in time for Thanksgiving, you will want to save the Best Ever Cornbread Stuffing Recipe! This Southern Cornbread Dressing is so good, you will want to make stuffing all year long.

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Best Ever Cornbread Stuffing Recipe

There is nothing better or more classic for Thanksgiving than cornbread stuffing. It is the perfect side dish whether you decide to use it as dressing, which is served on the side, or stuffing, which is cooked inside the turkey. This stuffing is the perfect recipe for anyone who is craving a good old fashion Thanksgiving meal.

What is the Difference Between Dressing and Stuffing?

You will hear these recipes called stuffing or dressing. It is essentially the same food it just takes on a different name depending on how it is made. With stuffing, the whole mixture is put into the body cavity of the turkey or chicken or other bird being cooked. When the mixture is cooked in a casserole dish, it is referred to as dressing. These days the terms are used interchangeably.

What to Serve with Old Fashion Dressing

When it comes to old fashion dressing like this cornbread stuffing recipe, I could eat it all by itself. I have such a weakness for it. Add some turkey and some gravy and I have a meal fit for a king. If you are using this as a side dish for Thanksgiving or a dinner like Thanksgiving, here are some ideas on what to serve with it.

• Fresh Corn Salad Recipe – Every bite of this fresh corn salad recipe is bursting with black beans, corn, tomatoes, onions, cilantro, tangy lime juice, and seasonings. It’s perfect for parties, barbecues, dinners, potlucks, and even an easy snack.
• Pumpkin Cheesecake Bars Recipe – These fantastic and scrumptious pumpkin cheesecake bars are perfect for fall weather! Every single bite is utterly delicious and hits the spot when you are craving all things pumpkin.
• Pumpkin Spice Coffee Cake Recipe – This flavorful pumpkin spice coffee cake is a yummy treat just in time for all the fall weather that’s coming. Once you taste this pumpkin coffee cake, you will feel like you are living in food heaven.

If you are looking for ways to use up leftover Stuffing or want more ideas other than the classic turkey dinner, try these:

• Turkey Zucchini Casserole – This Turkey Zucchini Casserole is a delicious and easy casserole recipe that will make the entire family happy. And you’ll be pleased to, using up leftover in the fridge!
• Instant Pot Roast – ThisInstant Pot roast is an easy all-in-one hearty Instant Pot meal, perfect for cool nights! So much quicker and easier than any roast you’ve made before! Plus, the Instant Pot pot roast is jam-packed with flavor, so it keeps your taste buds happy!

Gluten-Free Cornbread Stuffing

If you are looking for a gluten-free cornbread recipe or even a low carb cornbread recipe, this is the perfect recipe. Since this cornbread is not made using traditional wheat flour, it looking for has no gluten in it. 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.

How to Store Sage Stuffing

Once you have made this sage stuffing if you have leftovers, be sure to store the leftovers in an airtight container in the refrigerator. The stuffing will stay good, as long as it is properly stored, for up to 4 days. After that point, you should not eat the southern cornbread dressing.

Can Cornbread Dressing Recipe be Frozen

What is great about this recipe for Cornbread Dressing, is that it can be frozen. This is a great way to keep leftovers from going bad after you have it for dinner. As soon as possible, you will want to move the cornbread dressing to an airtight container or a freezer bag. Then place it in the freezer. The dressing will stay fresh for up to 3 months in the freezer.

Another option for freezer cornbread stuffing is to make it ahead of time for the big dinner. This will remove the mad rush to get ready for holidays. Make the stuffing, all the way through baking, and freeze it when it has cooled. This will let you have fresh stuffing when you are ready for it for dinner.

How to Reheat Southern Cornbread Dressing

When you are ready to reheat this stuffing you can heat it in the microwave or in the oven. When I am reheating this as individual servings, I like to heat it in the microwave. When I make it ahead, I will reheat the entire casserole dish in the oven.

Ingredients in Best Ever Cornbread Stuffing Recipe

• Almond flour
• Baking powder
• salt
• Heavy whipping cream
• Water
• Eggs
• Butter
• onion
• celery
• Chicken bone broth
• Sage leaves
• Poultry seasoning
• Salt and pepper

How to Make Cornbread Dressing

For the cornbread:

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.

Add in the water, cream, and beaten eggs. Mix the ingredients together until just combined. Do not overmix them, or your bread can become tough.

Pour the batter into a well-greased cake pan, and bake for 15-20 minutes. Bake until a knife comes out clean when inserted into the center of the bread, and until the top is a nice golden brown.

Let the cornbread cool completely to be used in the making of the stuffing.

For 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.

Pour ½ c. of bone broth into the skillet, and saute the vegetables until almost all of the liquid has disappeared. Remove the onions and celery from the skillet and set aside to cool slightly.

Place another tablespoon of butter into the same skillet, and toss in ⅓ c. of sage leaves. Let them cook for 20-30 seconds until crispy, and remove.

Add the cooked sage leaves and the beaten egg to the cornbread in the mixing bowl. Toss to combine.

Mix in the cooked vegetables and melted butter.

Slowly pour in 1 cup of bone broth over the cornbread mixture, a little at a time. Stir as you pour to make sure the broth gets incorporated into the entire mixture.

Add in 1 teaspoon of poultry seasoning and salt and pepper to taste.

Place the cornbread mixture into a well-greased casserole dish and bake for 20 minutes until the top is browned.

Best Ever Low-Carb Cornbread Stuffing

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 10 -12

Just in time for Thanksgiving, you will want to save the Best Ever Cornbread Stuffing Recipe! This Southern Cornbread Dressing is so good, you will want to make stuffing all year long.

4.80 from 5 votes

Review Recipe

Ingredients 

For the cornbread:

• 2 c. Almond flour
• 2 tsp. Baking powder
• Pinch of salt, optional
• 4 tbsp. Heavy whipping cream
• 4 tbsp. Water
• 4 Eggs beaten

For the stuffing:

• Roughly 6 c. of crumbled cornbread from above
• 8 tbsp. Butter unsalted
• 1 Small onion chopped
• 2 Sticks of celery chopped
• 5 c. Chicken bone broth
• ¼ c. Sage leaves
• 1 tsp. Poultry seasoning
• 2 Eggs beaten
• Salt and pepper to taste

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Instructions

For the cornbread:

• 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.
• Add in the water, cream and beaten eggs. Mix the ingredients together until just combined. Do not overmix them, or your bread can become tough.
• Pour the batter into a well greased cake pan, and bake for 15-20 minutes. Bake until a knife comes out clean when inserted into the center of the bread, and until the top is a nice golden brown.
• Let the cornbread cool completely to be used in the making of the stuffing.

For 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.
• Pour ½ c. of bone broth into the skillet, and saute the vegetables until almost all of the liquid has disappeared. Remove the onions and celery from the skillet and set aside to cool slightly.
• Place another tablespoon of butter into the same skillet, and toss in ⅓ c. of sage leaves. Let them cook for 20-30 seconds until crispy, and remove.
• Add the cooked sage leaves and the beaten egg to the cornbread in the mixing bowl. Toss to combine.
• Mix in the cooked vegetables and melted butter.
• Slowly pour in 1 cup of bone broth over the cornbread mixture, a little at a time. Stir as you pour to make sure the broth gets incorporated into the entire mixture.
• Add in 1 teaspoon of poultry seasoning and salt and pepper to taste.
• Place the cornbread mixture into a well greased casserole dish and bake for 20 minutes until the top is browned.

Author: Laura

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