Southern “Cornbread” Stuffing

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Click to enlarge

If you’re looking a low-carb version of Mom’s cornbread stuffing, you need look no further.  Southern girl that I am, I’m pretty fussy about cornbread stuffing!  I had about given up on finding a way to make it with low-carb breads and end up with MY definition of stuffing heaven. However………. this recipe is a great imitation of cornbread heaven for me.   It will grace your holiday bird, baked chicken, roasted pork or stuffed chops and make you PROUD!  It is hands down THE very best stuffing I’ve made since I began low-carbing over 4 years ago.   The bread in this recipe brings a slight corn taste to the stuffing (even if made without the corn flavoring!) that none of my previous stuffings have been able to achieve.  This is so close to my traditional buttermilk cornbread recipe, I’ll never make the higher-carb version again,……………not even for guests!

I’ve managed to trim down the carbs to make it acceptable for those following a low-carb lifestyle, something traditional cornbread stuffing can never do.  This recipe is NOT acceptable for Atkins Induction.  If you are still in the Induction Phase, try instead my Induction-friendly Eggplant-Jicama Stuffing.  This recipe is suitable for Keto diets but definitely not for Primal-Paleo.   By the way, this stuffing freezes well, as I have frozen it many times.  So you will be able to make your holiday stuffing ahead of time as long as you don’t actually stuff the bird cavity.  I have always preferred the toasty top stuffing gets outside the bird and don’t stuff the bird at our house. Just thaw and reheat your stuffing the day you roast your Thanksgiving or Christmas turkey.  When I make stuffing ahead, I under-cook it a bit so that when it is reheated and browned, it doesn’t dry out too much.

INGREDIENTS:

1 recipe of my Jalapeno Cheese Bread

6 oz. chopped onion

6 oz. chopped celery

1 stick unsalted butter (8 T.)

1 c. chopped parsley, loosely filled

4 tsp. Dad’s Poultry Seasoning

½ tsp. black pepper

2 c. chicken broth, preferable homemade (stuffing is best if 1 cup of this is the pan juices from your turkey roasting pan. :))

DIRECTIONS: Cook the jalapeno cheese bread as instructed in that recipe.  When cooled, coarsely break it up in a large bowl  Add the parsley and stir. Set aside for now.

Preheat the oven to 350º/  Melt the butter in a skillet and saute the celery and onion until very tender.  I do NOT like crunchy bits in my stuffing! :)

Add the sauteed veggie mixture, butter and all, to the dry ingredients in the bowl.  Add seasonings and finally the broth.  You may have to add more broth if the resulting mixture is not fairly wet (but not soupy).  Stir well to blend all ingredients.  Pour into a well-buttered 9×13 baking pan or two round pans.  I personally like to drizzle 1-2 T. more melted butter on top, but that isn’t necessary or included in the numbers below. Bake at 350º for about 30-40 minutes or until golden brown on top.

NUTRITIONAL INFO: Makes 12 servings (approximately 3/4 c. each).  Each serving contains:

282 calories

26 g  fat

7.16 g  carbs, 3.16 g fiber, 4 g NET CARBS

9.1 g  protein

190 mg sodium

135 mg potassium

17% RDA Vitamin A, 12% B12, 11% C, 10% calcium, 27% iron, 19% phosphorous, 11% riboflavin, 14% selenium

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