If you’re looking for a low-carb version of Mom’s cornbread stuffing, you need look no further. Southern girl that I am, I’m pretty fussy about cornbread stuffing! I had about given up on finding a way to make it with low-carb breads and get MY definition of stuffing heaven. However………. this recipe is a great imitation of cornbread heaven for me. It will grace your holiday bird, baked chicken, roasted pork or stuffed chops and make you PROUD! It is hands down THE very best stuffing I’ve made since I began low-carbing over 4 years ago. The bread in this recipe brings a slight corn taste to the stuffing (even if made without the corn flavoring!) that none of my previous trials have been able to achieve. This is so close to my traditional buttermilk cornbread recipe, I’ll never make the higher-carb version again,……………not even for guests!
I’ve managed to trim down the carbs to make it acceptable for those following a low-carb lifestyle, something traditional cornbread stuffing can never do. This recipe is NOT acceptable for Atkins Induction. If you are still in the Induction Phase of Atkins, or on an ultra-low-carb phase of Keto diets, try instead my Induction-friendly Eggplant-Jicama Stuffing. By the way, this stuffing freezes well, as I have frozen it many times. So you will be able to make your holiday stuffing ahead of time as long as you don’t actually stuff the bird cavity. Just thaw and reheat your stuffing the day you plan to stuff or roast your meat. TIP: When baking and freezing stuffing ahead, slightly under-cook it so that when it is reheated and browned, it doesn’t dry out too much.
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1 recipe of my Jalapeno Cheese Bread
6 oz. chopped onion
6 oz. chopped celery
1 stick unsalted butter (8 T.)
1 c. chopped parsley
4 tsp. Dad’s Poultry Seasoning (or whatever poultry seasoning you prefer)
½ tsp. black pepper
2 c. chicken broth, preferable homemade (best if 1 cup of this is pan juices from your turkey roasting pan)
DIRECTIONS: Cook the cheese bread (omit jalapenos if you prefer, but I don’t) exactly as instructed in that recipe. When completely cooled, coarsely break it up into a large bowl Add the parsley and stir. Set aside for now. When ready to put stuffing together, preheat the oven to 350º.
Melt the butter in a skillet and saute the celery and onion until very tender. I do NOT like crunchy bits in my stuffing! 🙂 Add the sauteed veggie mixture, butter and all, to the dry ingredients in the bowl. Add seasonings and finally the broth. You may have to add more broth if the resulting mixture is not fairly wet (but not soupy). Stir well to blend all ingredients. Pour into a buttered 9×13 baking pan or two round pans. I personally like to drizzle 1-2 T. more melted butter on top, but that isn’t necessary or included in the numbers below. Bake at 350º for about 30-40 minutes or until golden brown on top.
NUTRITIONAL INFO: Makes 12 servings (approximately 3/4 c. each). Each serving contains:
26 g fat
7.16 g carbs, 3.16 g fiber, 4 g NET CARBS
9.1 g protein
190 mg sodium
30 thoughts on “Southern “Cornbread” Stuffing”
Made it last night with my mother’s recipe. Her recipe called for bread and cornbread so I used your recipe for each of them. Also, it had one pound of cooked sausage. I froze it but kept a small container and baked it tonight for dinner. It was very good. Your recipe is very close to what I grew up on. Mother was southern also.
Glad you enjoyed it, Lanep. 🙂
is the parsley fresh or dried?
Oh, it must be the fresh parsley, preferably the tight curly leaf variety, not the flat Italian parsley (which I find too bitter). Dried has a totally different flavor and I rarely use it for anything.
I cannot wait to try this recipe as I have to have southern cornbread dressing at holidays, but until now did not have recipe to make it keto. Thank you so much. Also going to make keto chocolate pecan bars as I love pecan pie.
I think you’ll like this dressing recipe, Sandi!
Just started low carb and was super excited to find your recipe so I can have stuffing this year! Question – Have you ever attempted or would you be able to do this in a slow cooker?
I don’t own a slow cooker anymore. Not personally fond of them. So I have never tried to cook stuffing in a slow cooker. I like the top to get brown and toasty, so I don’t think I myself would like the end result. But you might perhaps. Give it a try!