Shared by DeniseM
This is my keto interpretation of the cornbread dressing that has been in my family for a hundred years! I never follow a specific recipe but go with whatever I feel like at the time.
I found this recipe similar to what I'm accustomed to (with a few modifications), and it looks very yummy. I don’t use Italian sausage or mushrooms, but those both sound very good. I also use poultry seasoning instead of individual spices. And I add seasoning salt and pepper.
I start out sautéing chopped onion and about two large stalks of celery finely chopped, plus two finely chopped jalapeños (optional) in a stick of butter.
Next, I make a pan of cornbread. The dressing in the recipe referenced here looks delicious, but I get a low-carb cornbread mix on gooddees.com that is so delicious and tastes just like carby cornbread, so I don’t take any chances making my own. Some toasted low-carb bread can also be used.
After I mix the cornbread and bake it, I let it cool and then crumble it and the toasted keto bread into a greased baking dish. I add the onion, celery, and jalapeño mixture to the bread. Then I pour turkey drippings (or chicken stock instead). Start with about a cup of stock. You can always add more if it’s too dry. You want it moist (like cake batter) but not soupy.
I then add the poultry seasoning, seasoning salt, and pepper to taste. Bake covered at about 350 degrees for approximately 30 minutes. Remove the cover or foil for the last ten minutes so it can brown on top.
That’s my pan of dressing second from the left.
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