Keto Thanksgiving Stuffing Recipe

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The quintessential Thanksgiving side dish is stuffing. Seriously, nothing soaks up gravy or cranberry like dressing and this Keto Thanksgiving Stuffing will wow your tastebuds.

paleo thanksgiving stuffing

I grew up eating a cornbread stuffing every year and really until I went to college, I didn’t realize that you could have it any other way.  This Keto Paleo Thanksgiving Stuffing recipe is a two step process.

First you make the paleo cornbread and then you make the stuffing from it. I like my dressing on the dry side – the better to smother in gravy and cranberry sauce – but my husband was like not happy with it.   The next time I cut down the bake time and it was a good compromise.

Also, you can totally make this stuffing your own and add apples, sausage, bacon and/or nuts so it’s more like the traditional stuffing that you grew up eating!

One of the hardest times to be Keto is during the Holidays.   Food is a major part of the festivities and if you are new to the lifestyle turning away from your Grandma’s famous cinnamon rolls can be HARD.

Eating Tips for your Keto Thanksgiving

  1. Fill up on protein first, then focus on low carb veggies loaded in healthy, carb free fats.
  2. Bring you favorite Ketofied breads, desserts, etc.  Seriously, if having Keto Cinnamon rolls is going to keep you from indulging in the real thing, make them.
  3. Forget counting macros for the day.   This does not mean eating all the bread, but don’t worry about macos and enjoy your food.

What you’ll need for this Recipe:

For the cornbread

For the Keto Stuffing

How to Make This Keto Stuffing Recipe:

CORNBREAD

Take out your 4 eggs and bring to room temperature.

I crack mine in the blender and let them sit for 20 minutes or so. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil (not hot so you don’t cook the eggs) blend on low for 30 seconds.

Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.

Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe. Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.

TO MAKE THE STUFFING

In a small pot over meduim heat add the broth, ghee,cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.

Take the cornbread and crumble it with a fork and mix in the onion and celery. 

Pour the broth mixture over it and mix well.

Bake in the oven at 350 for 35 to 40 minutes.

If you like this Keto Stuffing recipe, you’ll love:

Hot Spinach and Artichoke Dip (Keto)

Green Beans with Bacon and Mushrooms

Cranberry Sauce

Keto Thanksgiving Stuffing Recipe

Keto Thanksgiving Stuffing Recipe

Yield: 10
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Made with coconut flour this Keto stuffing is perfect smothered in gravy!

Instructions

Cornbread

  1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
  2. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
  3. Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.
  4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
  5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.

To make the Stuffing

  1. In a small pot over meduim heat add the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
  2. Take the cornbread and crumble it with a fork and mix in the onion and celery. 
  3. Pour the broth mixture over it and mix well.
  4. Bake in the oven at 350 for 35 to 40 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 117 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 65mg Sodium: 203mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 4g

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

44 Comments

  1. HilLesha November 8, 2012 at 1:47 pm

    Yummy! I love stuffing.

    Reply
  2. Mellisa November 8, 2012 at 2:06 pm

    Great stuffing recipe.

    Reply
    1. Kelly Bejelly November 8, 2012 at 9:08 pm

      Ghee is clarified butter 🙂 It’s really delicious and has a hazelnut smell.

      Reply
  3. Jennifer November 9, 2012 at 6:23 am

    Stuffing is my favorite (thanksgiving) food by far. This sounds like a recipe I could change up but no one would know the difference.

    Reply
  4. Kiersten @ Oh My Veggies November 9, 2012 at 12:55 pm

    I was wondering how you would do stuffing without bread! I’ve never had cornbread stuffing before, but I’ve been meaning to try it.

    Reply
  5. Leilani November 9, 2012 at 11:33 pm

    That picture makes my mouth water. Lol. Stuffing is my favorite part of Thanksgiving dinner!

    Reply
  6. Stefani November 10, 2012 at 11:05 pm

    I just might have to try this. I LOVE stuffing but don’t make it too often.

    Reply
  7. Donna November 13, 2012 at 8:49 am

    One of my favorite foods at Thanksgiving is the stuffing! Yours sounds yummy!

    Reply
  8. Marcie W. November 14, 2012 at 9:01 am

    I love cornbread, especially around Thanksgiving, and I love that you made it Paleo friendly!!

    Reply
  9. toni November 15, 2012 at 3:22 pm

    I love stuffing!!! It’s one of my fave side dishes

    Reply
  10. Ty @ Mama of 3 Munchkins November 17, 2012 at 11:55 pm

    That’s some pretty looking stuffing you have there! Very bright and tasty looking, yum!

    Reply
  11. Shell Feis July 29, 2013 at 1:03 am

    Okay you totally have me craving stuffing in July!

    Reply
  12. mom2one01 October 7, 2013 at 4:51 pm

    OH MY GOSH!!! Are you kidding me???!!! This is probably as close to my mom’s stuffing (without the actual grains) that I could get! I’m sooo making this for Thanksgiving this year (if not before)!!! I love jicama and what an interesting sweet flavor that will bring! 🙂 My mother’s recipe also calls for turkey drippings and bacon! She also used biscuit crumbs mixed with the cornbread crumbs. And a can of cream of mushroom soup (blech!) which I will gladly leave out! LOL Thank you so much!!!! My family and I are LOVING your recipes! <3

    Reply
    1. Kelly Bejelly October 7, 2013 at 5:16 pm

      Thanks so much hun!! I hope you like it 🙂 I’m pretty sure that when ever you have turkey drippings and bacon in a recipe it’s a home run 🙂

      Reply
      1. mom2one01 October 8, 2013 at 1:00 pm

        That’s for sure!!! 😉

        Reply
  13. Alison November 21, 2013 at 3:23 pm

    I’ve only ever eaten jicama raw. Does it really take that long to cook, or is it just supposed to be boiled for 60 seconds?

    Reply
    1. Kelly Bejelly November 21, 2013 at 3:57 pm

      Hi Alison, it does take that long to cook. You can always throw in in the crockpot on low at night with some water so it’s softened the next day.

      Reply
  14. Kendra November 25, 2013 at 2:02 pm

    This looks delicious, I can’t wait to try it! I posted it on my Paleo Thanksgiving Recipe Roundup: http://goo.gl/63FEMV

    Reply
  15. Kelly November 26, 2013 at 8:27 pm

    Would this work to add 1-2 eggs to hold together nicely like a traditional stuffing?
    Thx

    Reply
    1. Kelly Bejelly November 26, 2013 at 9:28 pm

      I would probably add one more egg and a bit more broth 🙂 I like mine a tad dry.

      Reply
  16. Arielle November 24, 2014 at 5:38 pm

    Hi 🙂 Planning to make this for Thanksgiving this year! One question- I have never cooked Jicama before…you said to boil it for 60 minutes. Do I need to boil that in water? It doesn’t specify and I am wondering what I am supposed to be draining in the end? 🙂

    Thanks!!

    Reply
    1. Kelly Bejelly November 24, 2014 at 9:07 pm

      Arielle, the best way to do this if you have time is to throw it in your slow cooker overnight with 2 cups of water. It takes a long time to cook and soften.

      Reply
  17. Jill November 24, 2015 at 5:14 pm

    Has anyone ever tried actually stuffing the turkey with this stuffing?

    Reply
    1. Kelly Bejelly January 18, 2016 at 10:05 am

      I haven’t. I personally wouldn’t do it since it would be so soggy.

      Reply
  18. rhonda September 30, 2017 at 12:19 am

    I want to make your Paleo Thanksgiving stuffing but cannot find the recipe for paleo cornbread

    Reply
  19. Joyce November 10, 2017 at 3:38 pm

    Am I missing something — I don’t see any cornmeal in the cornbread stuffing recipe. And there’s just a 1/2 c of coconut flour.

    Reply
    1. Kelly Bejelly November 10, 2017 at 6:20 pm

      The is a paleo keto recipe and corn is not allowed on the diet hun.

      Reply
  20. Tiffany November 17, 2017 at 8:20 am

    Could you use just a basic gluten free flour with this recipe?

    Reply
    1. Kelly Bejelly November 17, 2017 at 8:42 am

      Unfortunately you can’t hun. Coconut flour is not like traditional flours.

      Reply
  21. Sabrina November 21, 2017 at 5:01 pm

    where’s the apple? Hello. I just baked the cornbread for the stuffing recipe, and see that the stuffing does NOT mention an apple, but the steps do mention an apple. How much apple do I add?

    Reply
    1. Kelly Bejelly November 26, 2017 at 10:08 am

      Sorry! The apple was not supposed to be in there hun!

      Reply
  22. Heidi November 23, 2017 at 9:28 am

    Halfway through making this and confused! The ingredients list says onion powder in the bread, the directions say garlic powder. The directions also say to add onion, celery, and apple-but no apple amount is listed in the ingredients list! Since I’m adding onion, I will add garlic powder and hope for the best, but can you correct or clarify please:):) Thanks!

    Reply
    1. Kelly Bejelly November 26, 2017 at 10:07 am

      Sorry! The apple was not supposed to be in there hun!

      Reply
  23. Amanda November 12, 2018 at 1:33 pm

    Can you make this ahead and freeze it?

    Reply
    1. Kelly Bejelly November 27, 2018 at 10:35 am

      Sure I don’t see any issue with that hon.

      Reply
  24. Alice Coaxum November 19, 2018 at 3:15 am

    I love stuffing and may try this recipe. It’s been a while since I’ve had it.

    Reply

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