Low Carb Cornbread Stuffing
Made with my low carb cornbread, this dressing recipe tastes like the classic cornbread dressing without all of the carbs!
Servings 10 servings
Calories 277kcal
Ingredients
- 1 recipe Low Carb Cornbread
- 1 pound Sage sausage
- 1 yellow onion diced
- 3 celery stalks leaves included, diced
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- ½ cup chopped pecans
- ½ cup chicken broth
Instructions
- Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
- Crumble the cornbread and place in a large bowl.
- Heat a large skillet over medium heat and add the sausage. Brown the sausage, breaking it into small pieces as it cooks.
- When the sausage is partially browned, add the onion and celery to the skillet and continue cooking until the sausage is completely cooked through and the vegetables are soft.
- Add the sausage, onions, and celery to the bowl of crumbled cornbread along with the poultry seasoning, sage, pecans, and chicken broth. Stir well.
- Spread the mixture into the prepared baking dish and bake for 20 minutes or until the top is browned.
Notes
You may add 1/4 cup additional broth if you prefer a more moist stuffing.
Nutrition
Calories: 277kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Cholesterol: 105mg | Sodium: 476mg | Fiber: 2g | Net Carbs: 3g