I have made this recipe around the holidays just about every year and it has been a fabulous keto alternative to stuffing. I don’t even miss the stuff this one is so good.

Ingredients:

‘CORNBREAD’:

• 1/2 cup coconut flour
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 6 eggs (or 3 eggs and 1/3 cup coconut milk if you are running low on eggs)
• 1/2 cup coconut oil, melted

STUFFING:

• 1 pound ground sausage
• 2 cups celery, chopped (this is optional for people that like celery. I’m not a fan so I left it out)
• 1/2 cup onion, chopped
• 5 cups crumbled “cornbread” (from above bread recipe)
• 1 1/4 cups chicken broth (add more if you prefer a mushy stuffing. I like mine more firm.)
• 1 1/2 tsp poultry seasoning ( or make your own: 2 teaspoons ground sage, 1 ¹⁄₂ teaspoons ground thyme, 1 teaspoon ground marjoram, ³⁄₄ teaspoon ground rosemary, ¹⁄₂ teaspoon nutmeg, ¹⁄₂ teaspoon finely ground black pepper)
• 1 tsp sage

Cornbread: 

• Preheat oven to 350° F.
• 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 2/3 of the way full with batter.
• Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

Stuffing: 

• Preheat oven to 325°
• Place sausage, celery, and onions in a large, deep skillet.
• Cook over medium-high heat until evenly brown.
• Drain, crumble and set aside.
• In a large bowl combine sausage mixture with 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. Makes 12 servings.

Nutritional info (per serving):
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthy” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber