Thanksgiving and Christmas are just around the corner.  I can’t believe it is here already I love this time of year. My love of family gatherings and the cooler days have me full of anticipation beginning in September.

It’s a time where many of us see family that we haven’t seen in months or possibly years. A time where we come together to celebrate the birth of our Savior and a time for sharing peace and goodwill toward others. 

Along with the special family times and the spirit of giving there is one other thing that most of us look forward to….all the wonderful foods!

I would not be honest with you if I didn’t tell you that I start dreaming of cornbread dressing and pumpkin rolls long before it’s time to start preparing the big meal on Thanksgiving.

One of my favorite dishes, since childhood, is my mom’s cornbread dressing. It is pure southern heaven. It is one of those special dishes that she only makes this time of year, one I have always looked forward to every year.

But since beginning my journey to eating better, I have not been able to enjoy this favorite dish of mine, until now.  I have found a way to enjoy this holiday favorite and still stay on my healthy course. Corn Bread Dressing is no longer a carb-loaded thing of the past for me!

You’re wondering how I could do a cornbread dressing that is low carb, grain-free, and THM friendly, right? Well thankfully for us almond meal is plan approved and is a great ingredient to give us that grain-like texture of the cornmeal. 

I have tried this recipe with just an almond meal a few times and it was pretty good but the texture was just lacking a bit so I revamped the recipe and added some why protein and oat fiber. These two ingredients really helped the structure of my cornbread and dressing.

Recipes like traditions here in the south, pass down from generation to generation. Families across each state are sure to have their favorite version of this holiday favorite.

Many have eaten their mom’s or grandmother’s dressing recipe since childhood just as I have. Each of us proclaiming that our family’s recipe is the best in the world no matter who asks. After all, if it wasn’t the best in the world, why would we stuff ourselves with it every year?

Does your family have a chicken and dressing or stuffing recipe that passes down from one generational table to the next? I would love to hear about it in the comments below.

Since I am well aware of those traditions I know that this recipe for Chicken and Dressing may differ from what you enjoy around your table and that’s fine. Hopefully, you can take this recipe and adapt it to suit your family traditions and taste.

This is a basic recipe and it would be fairly simple to adjust your flavorings and make it your own for this upcoming holiday season.

I also make a slight addiction to this recipe when I cook it for my family. Boiled Eggs. Yes, you heard me correctly but don’t worry I left those out of the recipe below to keep it basic.

It is something that my mom has done all my life and as traditions go I don’t deviate from that recipe, well except for making my version low carb.  It may seem a bit strange to some of you to add in hard-boiled eggs, but for me, it wouldn’t be the same.

Another favorite tradition for me is cranberry sauce. I love the stuff and could almost eat it with a spoon. How about you? Do you enjoy cranberry sauce on your Thanksgiving plate?

If you do be sure to check out these healthier recipes from a couple of my blogging friends.

Cranberry Sauce Recipes:

• Sugar Free Cranberry Sauce, All Day I Dream About Food
• Four Ingredient Sugar Free Cranberry Sauce, Joy Filled Eats
• Sugar Free Spiced Cranberry Sauce, Nana’s Little Kitchen

No matter what traditional recipes you enjoy around your table this year I wish you peace, joy and goodwill. May your hearts overflow with love and blessings.

Take time to slow down and enjoy your family and to remember the reason we all celebrate these upcoming holidays.

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Yield: 6 to 8 Servings

Southern Chicken & Dressing (Low Carb, Gluten Free, THM))

A low carb and gluten free version of a Southern Style Cornbread Dressing that is perfect for any holiday meal.

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Ingredients

• 2 1/2 cups of Almond Flour/Meal
• 1/4 cup of Oat Fiber
• 1/2 cup of plain Whey Protein
• 1/4 cup coconut oil
• 2 teaspoon baking soda
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1 1/2 cups of heavy cream
• 1 Tablespoon vinegar
• 2 teaspoon of Sage
• 2 eggs, beaten
• 2 cups cooked chicken
• 2 1/2 cups of chicken broth

Instructions

1. Prepare the "cornbread. Begin by adding your tablespoon of vinegar to your 1 1/2 cups of heavy cream and set aside for about ten minutes. This will act as buttermilk for your low-carb cornbread.
2. Add all your dry ingredients into a bowl: almond meal, whey protein, oat fiber, baking soda, spices. Whisk them together, then add in your 2 beaten eggs, oil, and your "buttermilk".
3. Stir the mixture together until all the dry ingredients are incorporated with the wet.
4. Once your batter is mixed you can add in your chopped celery and onions. Stir the batter well. This will be a thick batter and that's what you want.
5. Add 2 Tablespoons of bacon fat or coconut oil to a deep cast-iron skillet and place in the preheated oven for 2 to 3 minutes until the oil is hot.
6. Carefully remove the skillet from the oven and slowly pour in the cornbread batter and spread evenly. It is okay if there is a little oil around the edges or on the top. This will bake into the cornbread and keep it from drying out. This process will produce a nice crispy crust.
7. Place the cornbread in the oven and bake at 350 degrees until cooked through. This should take about 30-40 minutes. The bread is done when a toothpick comes out clean when test in the middle.
8. When it is finishes remove it from the oven and let it cool down until it is easy to handle. I usually make my corn bread the day before so it takes less time to make the dressing on the day I am needing it.
9. Once your bread is cool enough to handle begin breaking it up into smaller pieces and place the crumbled mixture into a baking dish with the precooked chicken. My casserole dish was an 11x9 and is 3 inches deep.
10. Lastly you have all your bread and chicken into your baking dish add the chicken broth/stock all over the top of the bread and stir until all the bread has been coated in liquid.
11. Press down on the bread mixture slightly to packing it down.
    You want your bread mixture to be moist so it will bake and come together. If you feel like you need a little more stock add in another 1/2 cup. Just remember that this bread mixture is not like normal flours and it will not soak up an abundance of liquid so don't go to much over the suggest amount of broth.
12. To bake your assembled dressing place it into a 400-degree oven and bake for 45-60 minutes. You want the chicken stock to have cooked into the mixture and the dressing to be nice and brown on top. In my oven it takes my dressing about 60 minutes to be ready.
13. Remove and serve.

Did you make this recipe?

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!