I can’t believe next week is Thanksgiving! Sadly, I won’t be able to make it back home to Kentucky this year, so I will be cooking for my husband and I at home. Last year, I prepared most of the food at my parent’s house and kept my portion of the meal keto. I plan on writing a blog post later this week with some easy side options and will share my menu in that post as well. Even though we won’t get to be with our family, I look forward to a relaxing time at home.
The dressing is one of my favorite parts of a holiday meal! Last year, I made a keto version of a dressing that I found online, but it didn’t turn out. I ended up eating a small serving of my mom’s regular dressing, which is the absolute best! Since I perfected a keto cornbread recipe, I decided to make my own dressing this year. It took three attempts to get it to my liking, but the final version turned out fantastic! It will be so delicious paired with the ham and other fixings I have planned to make.
For this recipe you will need a batch of keto cornbread, onion, celery, chicken broth, eggs and some seasonings. After making the cornbread, I allow it to cool, cut it into cubes, then toast it in the oven until it’s crispy. I sautee the onion and celery in some butter and then just give everything a good toss. I spread the mixture across an 11×7 baking dish, then bake until set and the top is crispy. It’s super easy to prepare and smells amazing while it’s baking. I hope you and your family have a great Thanksgiving! If you include any of my recipes in your holiday feast, I hope everyone enjoys them!
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