Keto Cornbread Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 servings Keto Cornbread .5 cup, chopped Celery.5 cup, chopped Onions3 tbsp Butter, salted 6 fl oz Heavy Whipping Cream 1.5 cup (8 fl oz) Chicken Broth 3 tbsp Sage, ground 6 ounces Rotisserie Chicken, already cookedSalt & Pepper to taste
Preheat oven to 400 degrees.
Makeup Keto cornbread according to the previous recipe. Set aside to cool.
Sautee celery and onion in butter that has been chopped very fine in a food processor.
Chop chicken coarsely in a food processor.
Combine crumbled cornbread, chopped chicken, and celery and onions in a large bowl.
Transfer dry ingredients to an 8 X 8 pan. Season with sage, salt, and pepper. Add chicken broth and whipping cream. This should be pretty wet.
Spread mixture evenly through the pan.
Cook in the oven 40-50 minutes until golden brown and the sides start to pull away. Make sure the center is firm.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMMYWIZZIE1.
Makeup Keto cornbread according to the previous recipe. Set aside to cool.
Sautee celery and onion in butter that has been chopped very fine in a food processor.
Chop chicken coarsely in a food processor.
Combine crumbled cornbread, chopped chicken, and celery and onions in a large bowl.
Transfer dry ingredients to an 8 X 8 pan. Season with sage, salt, and pepper. Add chicken broth and whipping cream. This should be pretty wet.
Spread mixture evenly through the pan.
Cook in the oven 40-50 minutes until golden brown and the sides start to pull away. Make sure the center is firm.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMMYWIZZIE1.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 25.9 g
- Cholesterol: 108.7 mg
- Sodium: 405.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 3.4 g
- Protein: 9.7 g
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