Cornbread Stuffing with Italian Sausage

Name: Cornbread Stuffing with Italian Sausage
Ingredients: 1 cup almond flour; 1/4 cup sour cream; 2 eggs; 1/4 cup heavy whipping cream; 1 oz shredded sharp cheddar; 1 oz shredded pepper jack cheese; 2 tbsp sweetener (Lakanto Golden or another sugar alternative); 2 tbsp cornmeal; 1 tsp baking powder; pinch of kosher salt and cracked pepper; 12 oz hot Italian sausage; 1 bell pepper, chopped; 1 carrot, chopped; 1/2 cup chopped onions; 1/4 cup chicken broth; 1 egg, lightly beaten; salt and cracked pepper, to taste

A keto-friendly cornbread stuffing baked with hot Italian sausage and peppers — a savory holiday side or hearty breakfast casserole.

November 4, 2019

What you'll need

Ingredients

1 cup almond flour
1/4 cup sour cream
2 eggs
1/4 cup heavy whipping cream
1 oz shredded sharp cheddar
1 oz shredded pepper jack cheese
2 tbsp sweetener (Lakanto Golden or another sugar alternative)
2 tbsp cornmeal
1 tsp baking powder
pinch of kosher salt and cracked pepper
12 oz hot Italian sausage
1 bell pepper, chopped
1 carrot, chopped
1/2 cup chopped onions
1/4 cup chicken broth
1 egg, lightly beaten
salt and cracked pepper, to taste

Method

Directions

1
Preheat oven to 350°F and grease a casserole dish.
2
Mix almond flour, sweetener, heavy whipping cream, cheeses, sour cream, salt and baking powder in a mixing bowl. Once incorporated, taste for sweetness.
3
Add in the eggs and mix well. Set aside.
4
In a cast-iron skillet, brown the Italian sausage, then add the vegetables and salt and cracked pepper. Cook until vegetables have softened.
5
In the casserole dish, combine the meat mixture with the chicken broth and beaten egg. Mix together, coating everything.
6
Pour the cornbread mixture over the top. Bake for 30–40 minutes.