Active time: 40 min. Total time:2 hours, 40 min.
Yield: Serves 10 (serving size: about 2/3 cup)

Who says you can’t celebrate Thanksgiving on the keto diet? This kets-friendly stuffing is loaded with the traditional flavor you love, plus hearty, salty pops from the bits of uncured bacon. Make sure to let the dressing sit at room temperature before being baked so the cornbread has some time to absorb the chicken broth mixture. If you need to get a head start on Thanksgiving prep, you can assemble this the day before and store it in the fridge—just remove it from the fridge and let it sit for at least an hour before baking. 

Ingredients

CORNBREAD

• Unsalted butter, for greasing skillet
• 2 1/2 cups (about 8 3/4 oz.) almond flour
• 1/4 cup flax seed meal
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/4 cup whole buttermilk
• 5large eggs

STUFFING

• Cooking spray
• 8 ounces uncured bacon, chopped
• 6 tablespoons unsalted butter
• 1
• 3celery stalks (about 5 oz.), chopped (about 1 1/2 cups)
• 1/3cup chopped pecans
• 1/4 cup chopped fresh sage
• 2 cups lower-sodium chicken broth
• 2large egg yolks
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper

How to Make It

Step 1

Prepare the Cornbread: Preheat oven to 425°F. Grease a 10-inch cast-iron skillet with butter. Place almond flour, flax meal, baking powder, and salt in a food processor. Gradually pulse in buttermilk and eggs until well combined, about 10 times. Transfer to prepared skillet.

Step 2

Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool completely, about 1 hour. Cut into 1-inch cubes.

Step 3

While Cornbread cools, prepare the Stuffing: Reduce oven temperature to 350°F. Coat a 1 1/2-quart baking dish with cooking spray. Cook bacon in a large nonstick skillet over medium-high, stirring often, until browned, about 10 minutes. Transfer to a plate lined with paper towels. Add butter to drippings in skillet; melt over medium-high. Stir in onion and celery; cook, stirring often, until softened, about 8 minutes. Stir in pecans and sage; cook, stirring occasionally, 2 minutes. Remove from heat.

Step 4

Stir together onion mixture, cooked bacon, cubed cornbread, broth, egg yolks, salt, and pepper in a large bowl. Transfer to prepared baking dish. Let stand at room temperature 20 minutes.

Step 5

Bake at 350°F until mixture is set and top is golden brown, about 45 minutes, covering with aluminum foil during the final 15 minutes of cooking to prevent excessive browning, if necessary.

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