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