Southern Style Keto Cornbread Dressing
Enjoy traditional flavors without going off plan this Thanksgiving!
- 1 pan Keto Cornbread
- 1/2 cup chopped onions
- 2 stalks celery, chopped
- 1 tablespoon oil
- 1/2 cup turkey or chicken broth
- 1 10 oz can cream of chicken soup
- 1 tablespoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, hard boiled and chopped
- 1 cup chopped or shredded chicken or turkey optional
Break cooled cornbread up Into bite sized pieces on a baking sheet and bake at 300 for 20-30 minutes or until toasted, gently stirring at least once. Remove from oven and allow to cool completely.While cornbread is toasting, place oil in a small saucepan over medium high heat. Add onions and celery and cook over medium high heat, stirring constantly, until tender. Stir in broth, cream soup, and seasonings. Reduce heat to medium and stir until well blended and bubbly. Remove from heat and stir in chopped eggs and chicken or turkey.In a large bowl, place toasted Keto cornbread. Pour sauce over and gently stir to coat. Pour this into an 8x8 or similar size baking dish. Bake at 350 for 30-35 minutes, or until lightly browned.