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Chicken and Cauliflower Dressing
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Chicken and Cauliflower Dressing

Recipe by Denise Roden
0.0 from 0 votes
Course: Dinner, Thanksgiving DinnerCuisine: Southern

This recipe uses riced cauliflower to add bulk to the dressing while cutting the carbohydrates of using cornmeal.

Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

331

kcal

Ingredients

  • 2 cups Miss Jones Keto & Paleo (not cornbread) Bread & Muffin Mix, prepared according to packaging, allow to cool and crumble

  • 2 cups cauliflower, riced

  • 1/2 cup white onion, diced

  • 1/2 cup celery, diced

  • 10 ounces boneless chicken, canned

  • 1 teaspoon poultry seasoning

  • 1 teaspoon sage, ground

  • 4 tablespoons butter, melted

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 cups chicken broth

Directions

  • Prepare the Keto and Paleo (not cornbread) according to packaging. Remove from oven and allow to cool. Once it has cooled, crumble and put in mixing bowl.
  • Rice cauliflower and dice the onion and celery and add to mixing bowl.
  • Add in canned chicken and its broth.
  • Add in poultry seasoning, sage, melted butter, salt and pepper. Add in 1 1/2 cups of chicken broth and mix everything together.
  • Put in an airtight container and refrigerate overnight.
  • Remove from refrigerator and add in the other 1/2 cup of broth and mix.
  • Grease a 12 x 8 x 2 baking dish and set aside. Preheat oven to 350 degrees.
  • Put mixture into greased baking dish and smooth out evenly. Bake at 350 degrees for 90 minutes or until you can put a toothpick in the center and it comes out clean.

Notes

  • Yields: 8 - 3 x 4 squares or servings - 331 calories, 25.6g fat, 525mg sodium, 3.95g carbohydrate, 2.60g fiber, 1.35g net carbs, 2.8g sugar and 17g protein.

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