Wussup Towners. This keto friendly, low carb cornbread dressing will get you through any holiday dinner without having to sacrifice one of your favorite side dishes. This healthy cornbread dressing is made with coconut flour and has all the ingredients and flavor that you would normally have in your holiday dressing recipe.
- Ingredients
- 1 stick of butter
- 1/4 cup heavy whipping cream
- 1/8 cup almond milk (after final mixing a tablespoon or more milk may be needed if the batter is too thick)
- 4 eggs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp of swerve sugar substitute
- ½ cup of coconut flour
- Meat and vegetables
- 1 lb of sausage
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp. poultry seasoning(use half seasoning for meat and half during final mix)
- (sage, rosemary, thyme and marjoram)
- 1/2 cup onions
- 1/2 cup bell peppers
- 1/4 cup celery
- 3 cups of chicken stock
- 2 tbsp. butter
- 1 egg
Directions
Chop the onions, bell peppers, and celery into the same size pieces. In a skillet over medium high heat add the sausage and all the seasonings. Brown the meat and break into mall crumbles. Cook for 3-4 minutes. Add all the veggies and continue to cook for 2 minutes. Once the meat and vegetables are cooked you can add your crumbled cornbread back to the mixture along with the chicken stock, butter, and remaining poultry seasoning. Mix and taste. If you feel that any additional ingredients need to be added feel free to do so. Once you have the taste the way you like it add your egg as a binder and place in a greased pan at 350 covered for 30 mins. Remove the cover to brown the top and serve.
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