Now that dessert is complete, we focus on the big show and side dishes. What Thanksgiving dinner is complete without dressing?
I have seen a number of recipes for keto bread. Since I usually make my own cornbread to transform into dressing, I knew that keto friendly dressing would be possible. I was really excited when I saw that KetoConnect had a keto cornbread recipe so I let my mind wander from there.
I hope you enjoy this one. We sure did!
- 1 recipe of KetoConnect’s Keto Cornbread (page 72 of Keto Made Easy or on their website. Please see my notes below).
- 1 pound sausage (we use Jimmy Dean sage sausage)
- 2 stalks celery, chopped
- 1 oz onion, chopped
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tbsp fresh thyme
- 1 tbsp fresh Italian parsley
- 4 tbsp butter, melted
- 1.5 cups of turkey or chicken broth
- 1/2 tsp xanthan gum
- Salt and pepper to taste
Note: For the cornbread, I used the recipe from Keto Made Easy but made the following changes.
- I roasted the baby corn for 30 minutes at 350 degrees to dry it out. Then, I used a food processor to grind it into more of a meal.
- I decreased the stevia to 5 drops because my family does NOT like sweet cornbread.
- I added 1 tbsp Herbes de Provence in place of the dried thyme.
- I omitted the cheese because I was not sure how that would taste in dressing.
Make the cornbread following the directions in the recipe. Once it is done, let it cool completely.
Crumble the cornbread onto a baking sheet and bake for 20-30 minutes at 350 degrees to dry the bread and make it crispy. Allow the bread to cool.
While the bread cools, brown your sausage in a large skillet on the stove top. Add the celery and onion to the pan and cook for 2-3 minutes until the vegetables are soft.
While the sausage and the vegetables are cooking, in a separate pan, add the broth and butter and bring to a boil. Add xanthan gum and continue to boil for 1 minute or until the mixture thickens.
In a large bowl, combine the dried bread, sausage, vegetables, herbs, broth mixture, salt, and pepper until just combined. Let the mixture sit for five minutes to allow the bread time to absorb the moisture.
Add the mixture to a greased 9 x 12 casserole dish and bake at 350 degrees for 30 minutes or until golden brown on top. Makes 12 servings.
Macros in One Serving
303 calories, 11.0g protein, 27.3g fat, 5.5g total carbs, 3.6g net carbs