Baked Skillet Dressing
There seem to be about as many variations of stuffing and dressing as there are people in this world! I've taken my favorite elements and made my own version. Feel free to tweak it to make it your own. Check out the Notes section below for lots of FAQs. THM:S, low carb, gluten free | For a dairy-free version, use collagen instead of whey protein to make my baking mix and use refined coconut oil instead of butter for frying. | For a nut-free version, use additional water or carton coconut milk (OK for most people with tree nut allergies, but confirm with your doctor) instead of the almond milk in the bread and omit the pecans in the dressing.
Serves: 8-10
For the dressing:
  • 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
  1. 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.
  2. When you're ready to make the dressing, cut the bread into small cubes.
  3. Melt the butter in a 12" cast iron skillet. Sauté the onion, celery, and cranberries al dente, adding the seasonings while they are cooking.
  4. Add the cubed bread and pecans and stir gently to combine everything.
  5. 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.
*You could probably use THM Baking Blend in place of my baking mix, but you may need a few extra tablespoons since my mix is a little drier.
**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)
Recipe by Briana Thomas at