Keto Southern Stuffing
Servings: 12 Prep Time: 20 minutes Cook Time: 50-55 minutes
7/8 – 1 whole pan of my Keto Cornbread
2 1/2 cup of Rosemary & Onion Croutons*
1/2 cup or 1 stick of Butter
1 medium Onion
2 stalks of Celery
2 cups of Chicken Stock
1/2 cup of Non- Dairy Milk
2 Eggs, beaten
2 tbsp Butter, for pan
4 tsp Poultry Seasoning
3 tsp Sage
2 tsp Salt
1 tsp Garlic Salt/Powder
1/2 tsp Pepper
Preheat oven at 350F.
Melt butter in a skillet over medium heat, then sauté onions and celery for 5-7 minutes. Now sprinkle in all the spices and mix until well blended, then remove from heat.
In a bowl, crumble the cornbread and combine it with the croutons. Pour in the non-dairy milk, eggs, and chicken stock. Give the mixture a good stir before adding the vegetables. Stir once again.
Place dressing mixture into a well-buttered 9X13 in baking dish. Bake in the oven at 350F for 50-55 minutes, until golden brown.
*If you need help with making croutons, there is a recipe on my website.
Nutritional Facts for 1 serving of Keto Southern Dressing: 138.9 Calories, 11.0g Fat, 1.4g Net Carbs, 7.2g Protein.
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