I know you are already sad you are missing out on dressing this year because the opposite of keto is thanksgiving dressing. I mean, let’s just be real.
But also, I really have a recipe for you that will make YOU want to invite me over for Thanksgiving and when going around the table adding my name to your thankful list.
2 cups mushrooms
1 white onion, diced
5 stalks of celery, diced
2 cans of coconut milk
I package of gooddeesmix muffin mix (use olive oil and no vanilla and cook according to package directions)
16 oz bone broth
add a TON of pepper and sage
Salt and garlic to taste
DIRECTIONS: sautee your mushrooms, onion and celery with your coconut milk. While that is sauteeing make your gooddees muffin mix according to the package (use olive oil instead of coconut and omit the vanilla). Once the muffin mix is cooked, set aside and then crumble your “cornbread” with your hands and add it to your large bowl of your coconut soup mixture. Add a ton of pepper and sage (my moms dressing is always peppery and sage so I am heavy handed here) and then just a little salt and garlic. Add three eggs to your mix and then pour everything mixed together into your baking dish and bake at 350 for 40 minutes.
THIS IS THE PERFECT ADDITION TO THE THANKSGINING TABLE. Have it with turkey and ham, twice baked cauliflower mash and green beans and keto tahnksgiving has never looked better.
*I created this recipe a few years ago and since then gooddeesmix has come out with a cornbread so I suggest using that or the muffin mix. Both work super well!