Keto Stuffing

Gather the ingredients.

Preheat the oven to 250 °F. Add the cubed cornbread to a parchment‑lined baking sheet. Make sure the pieces are spread around and aren't too cramped. Place the pan in the oven and bake for about 1 hour or until they are golden brown, crunchy, and dried out. Increase the oven temperature to 375 °F.

Add the butter to a sauté pan over medium heat and allow it to melt. Then add the onion and celery. Sauté until the vegetables are soft and translucent, about 3 to 5 minutes. Remove from the heat.

Whisk together the broth, eggs, poultry seasoning, thyme, pepper, and salt in a measuring cup or a bowl.

Toss together the toasted bread cubes, sautéed vegetables, and the chopped parsley and sage in a 2- to 3-quart casserole dish.

Pour the liquid mixture over the top of the casserole. It should cover most of the bread cubes. Cover the pan with foil and bake at 375 °F for about 40 minutes or until all of the liquid has been absorbed. Remove the foil and put the casserole back in the oven for about 10 minutes, until the top is crispy and browned.

Serve with more chopped fresh parsley. Enjoy!