Low Carb Cornbread Stuffing

Step 1

Preheat the oven to 350 degrees. In a large bowl, mix the butter, sour cream and eggs. Add the almond flour, sweetener, baking powder and salt to the bowl and mix until combined.

Step 2

Line a 9x9 baking pan with parchment and scrape batter into the pan. Bake for 25-30 minutes or until golden on top and a toothpick comes out clean. If yours seems wet, just keep adding a few minutes until fully cooked, some ovens heat differently. Use photo in post for reference. Let cool completely, about 30 minutes. If it's warm, it's going to crumble faster and not be the right texture.

Step 3

While the bread is baking/cooling, place the sausage into a large skillet over medium heat. Brown until no pink remains, breaking into small pieces. Drain excess fat. Add celery and onion to the pan with meat and cook together for about 10 minutes, until celery begins to soften.

Step 4

Set sausage and veggies aside.

Step 5

When cornbread is cooled, cut into 1-inch cubes. Use picture for reference on how they should look. They should be a dry crumbly texture but feel sturdy. Feel free to crumble or cut smaller if preferred. They WILL get smaller as you mix so go larger than you want then break apart as needed after mixing. I chose to leave a handful of dry cubes out to place around the top.

Step 6

Increase the oven temperature to 400 degrees.

Step 7

Place cubed cooled cornbread into a large bowl. Sprinkle with sage and thyme, then add salt and pepper to taste. Gently use your hands to toss. Sprinkle the sausage into the bowl, in thirds, mixing gently to avoid over crumbling of the cornbread.

Step 8

Pour the broth into the dish and add the eggs while tossing gently to coat. I used my hands for this part just to be careful but you can use a spatula or spoon.

Step 9

Spray a 9x9 inch baking pan with cooking spray. Scrape the mixture into the dish then gently press into the pan. I like my stuffing fluffy so i just pressed here and there to make sure it would cook evenly. Mine stays together at the bottom and falls apart a little on top when you serve.

Step 10

If you reserved a handful of dry cubes, place those around the top and sides now. Gently push them into the stuffing but not all the way down so that tops and sides are exposed like in the pictures.

Step 11

Bake at 400 degrees for 20-22 minutes until edges begin to turn golden. If your stuffing looks wet (it shouldn't) after the cook time, add a few minutes and keep an eye on it until it looks golden and mostly firm. If desired, garnish with additional fresh herbs for presentation. Serve warm.