Before a low carb lifestyle, my Thanksgiving plate was often filled nearly half full with stuffing. It was always my favorite side dish and I coveted the leftovers! After keto, I realized that this high carb dish needed a makeover. Fortunately, this recipe will give you a new tradition to love while staying healthy.
November 9 2018 recipe & photo by Kristie Sullivan, PhD, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Side dish
Before a low carb lifestyle, my Thanksgiving plate was often filled nearly half full with stuffing. It was always my favorite side dish and I coveted the leftovers! After keto, I realized that this high carb dish needed a makeover. Fortunately, this recipe will give you a new tradition to love while staying healthy.
USMetric
12 servingservings
Ingredients
Keto cornbread
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1⁄3 cup (1¼ oz.) 80 ml (35 g) oat fiber
- 1⁄3 cup (11⁄5 oz.) 80 ml (33 g) whey protein isolate (unflavored)
- 1½ tsp 1½ tsp baking powder
- ¼ tsp ¼ tsp salt
- 4 oz. 110 g butter, melted
- 1⁄3 cup 80 ml bacon fat or refined coconut oil, melted
- ¼ cup 60 ml water
- 4 4 eggeggs
- ¼ tsp ¼ tsp corn extract (optional)
Stuffing
- 1 lb 450 g fresh sausage
- 1⁄3 cup (2 oz.) 80 ml (55 g) finely chopped yellow onionfinely chopped yellow onions
- 1 cup (2½ oz.) 240 ml (70 g) chopped mushrooms
- ½ cup (1¾ oz.) 120 ml (50 g) finely chopped celery stalkfinely chopped celery stalks
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp butter at room temperature
- 1 tsp 1 tsp dried sage
- ¼ tsp ¼ tsp salt
- 1⁄8 tsp 1⁄8 tsp ground black pepper
- 2 2 eggeggs
- ½ cup 120 ml chicken broth
- ¼ cup 60 ml heavy whipping cream
- 1 oz. 28 g roasted and chopped pecans
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Instructions
Instructions are for 12 servings. Please modify as needed.
Baking the cornbread
Preheat oven to 350°F (175°C). Place a greased 10-inch (25 cm) cast iron skillet in the oven to heat while you make the cornbread.
Combine all dry ingredients in a bowl.
Add the melted butter, bacon fat, eggs, and water. Beat with a hand mixer. Stir in the corn extract.
Pour the cornbread mixture into the hot cast iron skillet and bake for about 18 to 20 minutes or until lightly browned and firm to the touch.
If you're making the rest of the stuffing right away you don't need to turn the oven off, just remove the bread and set that aside to cool a bit.
The stuffing
Preheat the oven to 350ºF (175°C) if it's not already warm from baking the bread.
Butter a 9 by 13-inch (23 by 33 cm) oven-safe baking dish.
Brown the sausage in a large skillet.
When the sausage is browned, add the onion, mushrooms, celery, and garlic.
As it all browns, add the butter, sage, salt, and pepper. Set aside to cool.
In a separate bowl, mix together the eggs, chicken broth, and heavy cream.
Toss together the cooled sausage mixture, the egg mixture, and the cornbread crumbs.
Spread into the prepared baking dish and bake for 25 to 30 minutes, until browned.
Tips
Whey protein isolate has casein and lactose removed and is not the same as whey protein, which can be highly insulinogenic. Please check the ingredients on whey protein isolate to make sure there are no added sweeteners.
Oat fiber is the pure insoluble fiber from the outer husk of the oat. Because it is not digestible, it does not impact blood glucose.
Storing
You can store this bread in the refrigerator for up to 5 days. If you want to freeze it, you can do so for up to 3 months. We recommend slicing it first and placing parchment paper in between for easy access to the right amount.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
29 comments
1
Debby
November 11 2018
Will be making this for our Thanksgiving Dinner this year! Love the recipes I have tried through Diet Doctor 🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃
2
Ann Bush
November 11 2018
Can't wait to try this. Thank you so much for sharing.
3
Carol
November 15 2018
When do you add the roasted pecans? In the mixture or on top?
Reply: #4
4
Reply to comment #3 by Carol
Kristin Parker Team Diet Doctor
November 15 2018
You can mix them in, with Step 7.
5
Jocelyne
November 16 2018
Can you replace the whey protein with oat fibre?
Reply: #6
6
Reply to comment #5 by Jocelyne
Kristin Parker Team Diet Doctor
November 17 2018
Can you replace the whey protein with oat fibre?
No, the 2 are not interchangeable. There is not a good substitute for the whey protein isolate. The protein gives lift and rise to baked goods that normally comes from gluten in wheat flour.
7
Barbara
November 18 2018
I see this has the net carb, but not whole carb? (just made the cornbread - smells delicious!!!!)
Reply: #9
8
Donna
November 21 2018
I am looking forward to making this stuffing for Thanksgiving, but have a question. How do you roast your pecans? I did a Google search and saw many different directions. Do you melt a little butter, stir to coat the pecans and then bake for 20 minutes at 275?
Reply: #10
9
Reply to comment #7 by Barbara
Kristin Parker Team Diet Doctor
November 21 2018
I see this has the net carb, but not whole carb? (just made the cornbread - smells delicious!!!!)
Normally you would add the fiber into the net carb count, but in this case our fiber includes the oat fiber which not everyone counts.
10
Reply to comment #8 by Donna
Kristin Parker Team Diet Doctor
November 21 2018
I am looking forward to making this stuffing for Thanksgiving, but have a question. How do you roast your pecans? I did a Google search and saw many different directions. Do you melt a little butter, stir to coat the pecans and then bake for 20 minutes at 275?
That sounds delicious! That would work.
11
Donna
November 21 2018
Thank you Kristin.
12
Donna
November 21 2018
What kind of sausage do you use?
Reply: #13
13
Reply to comment #12 by Donna
Kristin Parker Team Diet Doctor
November 22 2018
You can use breakfast sausage or even plain ground pork.
14
C
November 28 2018
What kind of corn extract? I looked on Amazon, and many/most are made with sugar alcohols...
Reply: #15
15
Reply to comment #14 by C
Kristin Parker Team Diet Doctor
November 28 2018
What kind of corn extract? I looked on Amazon, and many/most are made with sugar alcohols...
Amoretti is the brand that was used when creating the recipe. This is an optional ingredient and the finished product is still very good if you choose to leave it out.
16
Susan
March 7 2019
The Kcal can't be right on this recipe.. Will you please recheck it. Thank you.
17
Laura
April 9 2019
What can you substitute whey protein isolate with it? I am allergic to whey.
Reply: #18
18
Reply to comment #17 by Laura
Kristin Parker Team Diet Doctor
April 10 2019
What can you substitute whey protein isolate with it? I am allergic to whey.
Some people find they can use an egg white protein powder instead of the whey protein isolate.
19
Vee Tee
September 15 2019
I can't seem to find oat fibre locally. Would psyllium husk whole or powdered work as a substitute?
Reply: #20
20
Reply to comment #19 by Vee Tee
Kristin Parker Team Diet Doctor
September 17 2019
I can't seem to find oat fibre locally. Would psyllium husk whole or powdered work as a substitute?
Unfortunately not. Oat fiber is a very unique ingredient. You may be able to order it from iherb.com or amazon.com
21
Anya
November 18 2019
Is it possible to pre-make the entire dish, freeze and reheat? I’m trying to save time and oven space on Thanksgiving
Reply: #22
22
Reply to comment #21 by Anya
Kristin Parker Team Diet Doctor
November 18 2019
Is it possible to pre-make the entire dish, freeze and reheat? I’m trying to save time and oven space on Thanksgiving
From the tips included in the recipe...
Storing
You can store this bread in the refrigerator for up to 5 days. If you want to freeze it, you can do so for up to 3 months. We recommend slicing it first and placing parchment paper in between for easy access to the right amount.23
Anya
November 19 2019
Sorry, the phrasing of “bread” versus “stuffing” threw me off. Thanks!
24
Virg
October 19 2020
Can this recipe be cooked inside the turkey?
Reply: #25
25
Reply to comment #24 by Virg
Kristin Parker Team Diet Doctor
October 19 2020
Can this recipe be cooked inside the turkey?
We have not tested this as a stuffing but the low carb breads are not going to have the same consistency and this may end up soggy.
26
Sharon
December 23 2020
Good morning! I am making this recipe to accompany our Christmas turkey this year, using Keto bread I already have in my freezer, rather than making my own. Can you tell me roughly how much bread would be required, either by weight or volume? I am guessing roughly 1.5 cups should do the trick. Thanks, and happy holidays!
Reply: #27
27
Reply to comment #26 by Sharon
Kristin Parker Team Diet Doctor
December 23 2020
Good morning! I am making this recipe to accompany our Christmas turkey this year, using Keto bread I already have in my freezer, rather than making my own. Can you tell me roughly how much bread would be required, either by weight or volume? I am guessing roughly 1.5 cups should do the trick. Thanks, and happy holidays!
I am sorry, I am not sure of the volume of the batch of cornbread. You could start with 1.5 cups and add more if needed.
28
michael eiseman
November 20 2022
Can I substitute unflavored Whey Protein *CONCENTRATE* instead of isolate?
Reply: #29
29
Reply to comment #28 by michael eiseman
Kerry Merritt Team Diet Doctor
November 21 2022
Can I substitute unflavored Whey Protein *CONCENTRATE* instead of isolate?
Hi, Michael! This will be a personal preference, however, Concentrate is going to have less protein and more carbs, so we would recommend using Isolate if possible!
