Cornbread stuffing has been standard fair for holiday meals for many, many years. I personally could probably take or leave stuffing especially since going gluten-free and then keto but it’s a must-have on my husband Brian’s list. Keto “cornbread” stuffing made it’s way to our holiday meal plan last year and it’s a keeper.
The cornbread is very moist and tasty as a side to chili, soups & stews so don’t lose it after you make the stuffing. I make it for a New Year’s Lunch that we have for friends and nobody even knows it’s not “real” cornbread!
The almond flour and Greek yogurt keep it light and fluffy while the coconut flour lends the “corn” flavor and texture. It’s pretty amazing how close to the real thing it is.
For the stuffing, feel free to prepare the cornbread in advance. Go ahead and cube it and store in a freezer safe bag or container. This will be one thing you can check off your list of preparations. Just plan to take the cubes back out of the fridge an hour or so before you need them to put your stuffing together.
The stuffing comes together beautifully. If you have other vegetables or nuts that you prefer in your family’s stuffing, take the liberty of making substitutions. I love adding roasted pecans to our keto cornbread stuffing version. The texture and buttery flavor of the pecans adds just the right touch. At our house, we like turkey drippings over the stuffing and will substitute some of the chicken stock for drippings.
Make this your own or stick with the recipe I’m giving you! Your choice…just enjoy!