Best Ever Low-Carb Cornbread Stuffing Recipe

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1 pound Italian sausage (or your choice of sausage)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. In another bowl, whisk together the almond milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into a greased 8x8 inch baking pan.
3. Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool before crumbling it into bite-sized pieces.
4. In a large skillet, over medium heat, cook the Italian sausage until browned and fully cooked. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
5. In the same skillet, add the diced onion, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
6. In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, sage, thyme, and black pepper. Mix until well combined.
7. Gradually pour in the chicken broth, mixing until the stuffing is moist but not soggy. Adjust the liquid according to your preference.
8. Pour the stuffing mixture into a greased baking dish and spread it evenly.
9. Bake the stuffing in the oven for 25-30 minutes, or until the top is golden and crispy.
10. Remove from the oven, garnish with fresh parsley if desired, and serve warm.

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