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Keto thanksgiving dressing recipe

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Thanksgiving is a time for sharing, caring, and definitely for indulging in mouth-watering food. In that regard, today we're taking a beloved traditional side dish and making it fit into our low carb lifestyle. I've developed the perfect Keto Thanksgiving dressing recipe that will become your new favorite.

A plate of Stuffing for Thanksgiving

Traditional stuffing is usually off-limits for those on a keto diet due to its high carb content. Not anymore! Our stuffing features a base of low carb cornbread, a range of flavorful vegetables, a medley of spices, and chicken stock. You might be asking: does it still have the comfort and taste of the traditional stuffing we've always loved? Absolutely, and maybe even better. Let’s dive into the delectable details of this unique dish.

There are so many great Thanksgiving recipes and holiday recipes that are low carb/ keto friendly so you can stick to your diet.

You'll love our Cream Cheese Appetizer with Pomegranate, keto deviled eggs and our Keto Pumpkin Mousse recipe.

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This recipe uses our Low Carb cornbread recipe and is filled with delicious seasonings for the perfect low carb holiday side dish. This is a delicious recipe that everyone will love. And you can feel good knowing that you stuck to your low carb diet.

Tools needed for Keto Stuffing

A bowl of food on a table, with Stuffing and Thanksgiving

Keto thanksgiving dressing recipe

  • 4 cups low carb cornbread (click the link for the recipe), cubed
  • 1 tablespoon olive oil
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 bell pepper, seeded and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 ½ to 2 cups chicken stock
A plate of food with a fork, with Stuffing and Holiday

Low Carb Dressing directions

1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray. 

Place cubed keto cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.

Reduce oven temperature to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.

A bowl of food on a table, with Stuffing and Recipes

In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.

A close up of a plate of food, with Stuffing and Thanksgiving

In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.

A box filled with different types of food, with Stuffing and Thanksgiving

Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.

A dish is filled with food, with Stuffing and Thanksgiving

Serve Keto Stuffing immediately. This is a recipe that your family and guests will love and they won't believe that it is low carb. It is full of flavor and the perfect addition to your low carb Thanksgiving.

A plate of food with a fork, with Stuffing and Holiday

The method is straightforward, and it all starts with your low carb cornbread cut into bread cubes. First thing, you'll preheat your oven to 400 degrees. Place your cubed keto cornbread on a rimmed baking sheet and toast it until the edges become golden brown. This creates a nice crunch and less moisture, enhancing your stuffing taste.

While your cornbread is toasting, you'll sauté your vegetables (celery, onion, and bell pepper) in olive oil over medium heat in a large skillet. The aim is to cook them until they are softened. These, along with the dried herbs, bring traditional flavors to our stuffing.

In a large bowl, you'll toss together the toasted cornbread, cooked vegetables, and seasonings. The chicken stock is then added until the bread is moist but not soggy. The balance here is key: you don't want your stuffing to be too dry or too wet. You'll then transfer this mixture to a casserole dish and bake it until the top is crispy, and the middle is warm. The aroma will fill your kitchen, making this a real special occasion dish.

Now, onto the key takeaways from this recipe:

  • Use low carb cornbread as a base: It's a good idea to use your favorite store-bought keto bread or follow a pre-made keto bread recipe if you don't have time to make your own.
  • Saute vegetables for enhanced flavors: This step infuses your stuffing with delicious flavors and should not be skipped.
  • Adjust the chicken broth quantity: Ensure your stuffing is moist, not soggy. Start by adding a little bit and increase if needed.
  • Oven temperature is crucial: Start by toasting the cornbread at a higher temperature then reduce when baking the stuffing.
  • Serve immediately: This stuffing is best served hot straight from the oven. However, it can be stored in an airtight container and reheated the next day.

This Keto stuffing recipe is the perfect side dish at your holiday party. Not only is it fast and easy to make but it tastes great, too. If you are looking for more low carb Thanksgiving recipes make sure and check out our round up of BEST Keto Thanksgiving recipes.

Frequently Asked Questions

1. Can I use other vegetables in this keto stuffing recipe?

Yes, you can. Feel free to add other low-carb vegetables like zucchini or mushrooms. Just remember to sauté them first in the olive oil to release their flavors.

2. What can I use instead of chicken stock?

You can use chicken broth if you don't have chicken stock on hand. You might also use vegetable broth, but this may alter the traditional stuffing taste slightly.

3. Can I prepare this keto Thanksgiving stuffing ahead of time?

Yes, you can prepare it a day ahead. Store the stuffing in an airtight container in the refrigerator, and warm it up in the oven before serving.

4. Can I use other types of low carb bread?

Yes, if you don't have low carb cornbread, you can use your favorite store-bought keto bread. You could also use a mix of almond flour bread and coconut flour bread.

5. Can I add meat to this stuffing?

Definitely. Adding crumbled Italian sausage or bacon will add a lovely, savory touch to this stuffing. If you choose to do this, brown the meat in the large skillet before sautéing the vegetables.

Conclusion: keto thanksgiving dressing recipe

Our Keto Thanksgiving dressing recipe offers all the comfort and taste of traditional stuffing while being fully compliant with a low-carb diet. With the golden-brown low carb cornbread, the blend of fresh herbs and vegetables, and the savory chicken stock, this stuffing might just become a new Thanksgiving favorite.

Whether you're hosting a large Thanksgiving dinner, or just looking for a great recipe for a family meal, this keto stuffing recipe will not disappoint. With this delicious, low-carb stuffing on your holiday table, you'll show everyone that sticking to a keto diet during the holiday season is not only possible but also absolutely delightful. Enjoy and have a happy and healthy Thanksgiving!

Yield: 8

Low Carb Stuffing

A dish is filled with food, with Stuffing and Thanksgiving

This low carb stuffing is a perfect keto side dish for Thanksgiving or Christmas.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 cups low carb cornbread, cubed
  • 1 tablespoon olive oil
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 bell pepper, seeded and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 ½ to 2 cups chicken stock

Instructions

    1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
    2. Place cubed cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.
    3. Reduce oven temperature to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
    4. In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.
    5. In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.
    6. Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.

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