This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Pssttt…recipe video below!
Hey y’all! The other week I had fun reading all your answers to my “How do you make your stuffing/dressing?” question over on my Facebook page! My family has never been very into stuffing or dressing, so when people started asking me for a THM-friendly recipe, I barely knew where to start! I figured you all would come through for me with some good ideas, though, and you sure did! I combined all my favorite elements into this Baked Skillet Dressing, and I think I may be a dressing fan now. Why did I go the dressing route instead of stuffing a bird? Well, my experience with stuffing is that it’s usually on the mushy side, and while the flavor is great and I do enjoy it, the idea of frying up a bunch of goodies and baking them to a nice crisp while letting them retain some of their individual identities was more appealing. 😛
So what’s in here? Onion, celery, cranberries (a-maz-ing…do not omit!!), pecans…mouthwatering spices…. This stuff smells like Thanksgiving in a skillet when it’s frying/baking.
After reading all your responses to the dressing question, I know that I sure won’t be pleasing all of you with this recipe. However, I hope you can either try it and enjoy it for what it is – Briana’s conglomeration of Thanksgiving goodies – or use it as a springboard to make your own recipe. I’m sure your head is buzzing with questions right now as you try to figure out if you can tweak this to your own family’s specs…questions like, “What if I don’t have a cast iron skillet?” or “Can I add sausage?” or “Is that cornbread?? We don’t DO cornbread!” Never fear – check out the Notes section of the recipe below for lots of FAQs!
Wondering what else to make for your traditional table? Check out Wednesday’s post with its 3 navigational strategies for Thanksgiving dinner and get lots of recipe ideas as well as a simpler plan if you don’t feel like cooking up a storm.
Want to see how I made it? Check out this recipe video! It’s really simple!
You may also enjoy:
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 1¼ c. Briana's Baking Mix*
- ⅓ c. masa flour**
- 1 tsp. THM Super Sweet Blend
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. turmeric (for color)
- 4 eggs
- ½ c. unsweetened almond milk
- ½ c. water
- 4 T. salted butter
- 1 med. onion (diced)
- 1 c. sliced celery
- ⅔ c. chopped cranberries
- 1 tsp. THM Super Sweet Blend
- 1 tsp. ground sage
- ½ tsp. each oregano, thyme, black pepper
- ¼ tsp. salt
- ⅔ c. chopped pecans
- ½ c. chicken broth (salted)
- 1 egg
- First, make the bread. Whisk the dry ingredients, then add the wet ingredients and mix well. Spread into a greased 9" x 13" pan and bake at 350* for 22-24 minutes or until a toothpick inserted into the center comes out cleanly. Refrigerate to cool and set up completely, preferably overnight, before making the dressing.
- When you're ready to make the dressing, cut the bread into small cubes.
- Melt the butter in a 12" cast iron skillet. Sauté the onion, celery, and cranberries al dente, adding the seasonings while they are cooking.
- Add the cubed bread and pecans and stir gently to combine everything.
- Whisk the chicken broth and egg together and pour over the dressing. Stir gently to coat. Transfer the cast iron skillet to the oven and bake (uncovered) at 350* until it is crusty on top and the excess moisture has evaporated - about 25 minutes.
**Masa flour is "sprouted" in a way by the nixtamalization process, so I use it occasionally in small quantities for a corn flavor. You can find Maseca brand very cheaply at Walmart in the ethnic foods aisle. You can try substituting extra baking mix for it, but you probably won't need quite as much baking mix as the masa flour called for. Masa flour is a carb source, but in this amount it stays within THM S guidelines.
- I doubt this would hold up well in a turkey.
- Pre-cooked ground sausage would be a great addition and could even turn this into a main dish!
- Don't have cast iron? Fry the dressing in a regular skillet on the stove (or an electric skillet), then transfer to a baking dish for the oven. You may need to bake longer.
- Feel free to try substituting your own favorite low-carb bread recipe (5-6 cups of cubed bread). For a THM Crossover, sprouted bread cubes could be used instead, but you may need more broth because the bread will be drier.
- This bread recipe is meant to be used in the dressing, not baked and eaten on its own. It's kind of bland on its own, but it holds up well in this dressing. I made it dense on purpose.
NUTRITION (per serving, 10 servings): 190 calories, 15 g fat, 12 g carb., 4 g dietary fiber, 8 g protein (Net carbs after subtracting fiber and sugar alcohols: 7.2 g)