Southern Keto Chicken & Dressing – Lowcarb Thanksgiving Stuffing
This is one of the most popular original recipes on my low carb YouTube channel, and perhaps the low carb recipe remake I’m most proud of. Cornbread Dressing (some folks also call it Chicken & Dressing) is a staple of Southern holiday tables. It’s not cooked inside a turkey, its baked in a casserole dish and served alongside all the traditional holiday favorites. (And I don’t just mean Thanksgiving. In my family, cornbread dressing is served at any large gathering: Easter, Christmas, Birthdays, Funerals, Reunions – you name it. It’s always a welcome addition!)
I took my family’s traditional cornbread chicken and dressing recipe that’s made with real cornmeal and wheat flour, and made smart substitutions with low carb and keto-friendly substitutes. I think this is about as close as it gets to “real” dressing.
Don’t let the long recipe scare you! Yes, there are a few steps, but it’s no different than making traditional cornbread dressing.
The steps are simple:
- Boil a chicken (to get shredded chicken and chicken broth).
- Bake some low carb “cornbread.”
- Sauté the aromatics (onions, celery, etc.).
- Assemble the dressing in a casserole dish and bake.
- Wallow in the deliciousness!
Low Carb Southern “Cornbread” Dressing
Course: Entrees, SidesCuisine: AmericanDifficulty: Medium8
servings30
minutes1
hour30
minutes498
kcal11.3
g4.4
g6.9
gCornbread Dressing (or “Chicken and Dressing”) is a beloved, traditional Southern holiday side dish. This low carb remake is as close as it gets to the real thing. Dig in!
Ingredients
2 1/2 cups 2 1/2 almond flour, sifted
1/2 cup 1/2 crushed pork rinds (unflavored)
1/2 cup 1/2 whey protein powder (unflavored)
1/4 cup 1/4 oat fiber
2 tsp 2 baking powder
1 tsp 1 garlic powder
1 tsp 1 onion powder
1 tsp 1 salt
3 Tbsp 3 melted butter
2 Tbsp 2 bacon fat
1 1/4 cup 1 1/4 heavy whipping cream
1/2 cup 1/2 water
1 tsp 1 Amoretti Sweet Corn Extract (optional)
3 eggs
2 tsp 2 ground sage (optional)
8 oz. 8 cooked, shredded chicken (white & dark meat)
3-4 cups chicken broth
1 cup 1 chopped celery
1/2 cup 1/2 chopped onion
salt & pepper to taste
Directions
- Boil The Chicken
- Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)
- Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.
- Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.
- Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor. (If using purchased chicken stock, skip this step.)
- Make The Cornbread
- Preheat oven to 425˚F. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.
- In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking powder, garlic powder, onion powder, and salt.
- In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.
- Beat 2 of the large eggs in a small bowl. (The third egg will be used later.)
- To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.
- Stir to combine. Do not over mix.
- Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.
- Bake at 425˚F for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.
- Allow to cool in the skillet.
- Once cool enough to touch, break apart the cornbread into a very large mixing bowl.
- Prepare The Aromatics
- In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.
- Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)
- Set aside to cool.
- Assemble The Dressing
- Preheat oven to 400˚F.
- To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.
- In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.
- Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.
- Taste the mixture and season with salt and pepper to taste.
- Pour the dressing into a well-buttered 9×13 casserole dish and distribute evenly.
- Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.
- Cover with foil and bake at 400˚F for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.
- Allow to cool for at least 15 minutes to firm up the dressing. Enjoy!
Recipe Video
Notes
- This can be also made with prepared chicken broth and shredded leftover chicken or turkey.
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Nutrition Facts
8 servings per container
- Amount Per ServingCalories498
- % Daily Value *
- Total Fat 39.8g 60%
- Total Carbohydrate 11.3g 4%
- Dietary Fiber 4.4g 16%
- Protein 25.3g 50%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Made 1/4 recipe as a test to see what I thought. It is DELICIOUS. I didn’t include the chicken and used Tone Chicken base instead of boiling a chicken. Moist and leftovers are just as tasty. This will be on our Thanksgiving menu for 2021. Thanks so much for a real Southern dressing.
I Love hearing this! Thank you so much, Denise!
Can the dressing be assembled the day before and cooked the next day?
That’s pretty normal for “regular” dressing. But for this, I’d probably cook each of the elements (chicken, broth, cornbread, aromatics) the day before and refrigerate them. Then assemble them just before baking.
Hi Wes, In your video you stress baking *soda* but in the recipe text it says baking *powder* Was that a mistake or an update?
Thank you!
Good eye! I recently updated the recipe. There was no acid in the recipe to interact with the baking soda, which could create a slight metallic taste. Baking POWDER has the acid included, so it rises beautifully without the metallic taste. So, if you have baking powder, use it instead. Happy Thanksgiving! 🙂
AWESOME! Thank you so much!
LOVE your videos!
p.s. I started the Keto way of eating in 2016 – I’ve lost 135 pounds – almost back to ‘fightin’ size’ 😉
OMGosh! CONGRATULATIONS, Natalie! 💜💜
UPDATE – I made this recipe for Thanksgiving. I made a couple of changes: I used turkey thighs to make the broth/meat instead of the chicken, and added sage because, well… SAGE. 😉
OH. MY. GOODNESS.
This was SO good! The taste & texture hit the spot for this li’l Southern Belle! BONUS POINTS: I’m one of those people that think there’s nothing better than cold leftover dressing after the holiday. This recipe has the same taste, texture, mouth-feel – all the things that make a keto/low-carb recipe a viable replacement – of my old family recipe for dressing! WINNER! WINNER! WINNER!
…I’m planning to make it again just to have the cold leftovers LOL
This makes me so happy to hear! Thanks for the update, Natalie!
Hi Wes, What brand of whey protein is best to use.
I love this recipe. I would have to add the sage but I respect your different likes.
Keep up the good work. We love you.
Thanks for the kind words, Judith! I usually use Unflavored IsoPure brand, but there are more affordable options in stores like WalMart. Just make sure it’s unflavored and not vanilla or chocolate!
Hi Wes! Loving your channel. I’m not Keto, but trying to keep the carb count in check. Question about the aromatics section. I neither like celery nor onions and was wondering if this step is necessary. Would reducing the stock alone be sufficient? We are a “sage in our dressing” house, so I’m not worried about any lack of flavor
Just made this and I’m so glad I did. Turned out so delicious and seriously tastes just like typical southern dressing without the carbs. If you need a low carb dressing for sugar/gluten-sensitve family members…. this is it! Thank you Wes for sharing your great recipe!
FYI…I added the 2 tsp optional rubbed sage and also 1/4 tsp thyme to season the cornbread crumbles before adding the broth (and added one more egg too just in case as a southerner, ha) but wow…so yummy!
This is so great for Keto/gluten-free dressing. I added the 2 tsp optional rubbed sage and also 1/4 tsp thyme to season the cornbread crumbles before adding the broth (and added one more egg too just in case … as a southerner, ha) but wow…tastes just like southern dressing, so yummy! Thank you Wes for sharing this low carb alternative recipe…delish! Love.
I don not have the oat fiber. Is there a substitution I can use or just 1/4 cup more almond flour?
Yes, you can substitute more almond flour in place of the oat fiber.