Sausage & Sage Cornbread Dressing - corn-free, keto, low carb, sugar-free, gluten free

One of the foods we always used to look forward to during the holiday season was stuffing and dressing! But since going low carb it's been tough to find a good substitute...until now that is!  We turned our corn(free) bread mix into dressing and it's definitely fit for your Thanksgiving table.

Just make sure to plan ahead, as the corn(free) bread needs 24hrs to dry out. Also, we find it tastes EVEN BETTER if you let it sit overnight in the fridge.  We hope you enjoy it as much as we do!

TO MAKE THE CORNBREAD

1 corn(free) bread mix from our shop (we prefer the savory version for this)

6 TBSP butter, melted

3 eggs

1/3 cup sour cream

 

TO MAKE THE DRESSING

dried cornbread cubes from the day before

2 TBSP butter

1/2lb of bulk Italian sausage

1 clove of garlic, minced

2oz. of finely diced onion

2 ribs of celery, diced

8-10 fresh sage leaves, chopped (or about 1 tsp dried)

1/2 cup chicken stock

1/4 cup heavy cream

3 eggs

salt and pepper to taste

 

INSTRUCTIONS FOR BREAD:

Pre-heat oven to 350 degrees.

In a large mixing bowl whisk together 6 TBSP of melted butter with the sour cream.  Add eggs and whisk again. Then pour in the dry corn(free) bread mix and stir until just combined.

Pour mixture into a greased or parchment paper lined 8x8 baking pan.  Bake for 23-26 minutes, or until bread is golden brown along edges and middle is fully set.

Let bread cool fully, then cut into cubes and spread out on a large baking sheet to dry overnight on your counter.

INSTRUCTIONS FOR DRESSING:

In a large pan over med-high heat, add the butter and sausage, cook until no longer pink.  Make sure to break up the sausage into small pieces.

Then add in the garlic, onion, celery and sage.  Saute for about 7-9 minutes, or until vegetables are tender.

Add sausage and vegetable mix to a large mixing bowl.  Let this cool for a few minutes and then add in the cornbread cubes and toss gently.

Whisk together the eggs, heavy cream, and chicken stock, then pour MOST of it over bread cubes. Gently fold everything together until bread appears to have soaked up most of the liquid, add the remaining liquid if the bread still looks a bit dry.

Pour mixture into a large casserole dish and cover with lid or foil.  Bake for 30 minutes, then take off lid and bake for ad additional 15 minutes.