NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 recipe Cheddar Skillet “Corn” Bread
- 12 ounces mild Italian sausage (ground)
- 1 cup diced celery
- 3/4 cup diced yellow onion
- 3 cloves minced garlic
- 1 teaspoon dried sage
- salt and pepper
- 1/2 cup chicken broth
- 2 large eggs
- 1/4 cup heavy cream
- Prepare the Cheddar Skillet “Corn” Bread two days in advance and cut into ½-inch cubes.
- Preheat the oven to 200°F and spread the cornbread cubes on a baking sheet.
- Bake for 2 to 3 hours until very dry and crisp then set out overnight.
- Heat the sausage in a large skillet on medium heat and cook until browned, breaking it up into large chunks with a spoon.
- Spoon the sausage into a bowl, reserving the pan drippings, then add the celery and onion to the skillet.
- Sauté for 3 minutes then add the garlic and sage – season with salt and pepper then sauté for 2 minutes.
- Stir the skillet mixture into the cooked sausage then toss in the cubed bread.
- Increase the oven temperature to 350°F and grease a 13x9-inch rectangular baking dish.
- Toss the sausage mixture with the chicken broth.
- Whisk together the eggs and heavy cream then pour over the sausage mixture and toss to coat.
- Spread the stuffing in the baking dish and bake for 35 minutes until browned.
Leave A Comment