Southern “Cornbread” Stuffing

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Southern “Cornbread” Stuffing

If you’re looking for 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 get 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 trials 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 of Atkins, or on an ultra-low-carb phase of Keto diets, try instead my Induction-friendly Eggplant-Jicama Stuffing.  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.  Just thaw and reheat your stuffing the day you plan to stuff or roast your meat.  TIP:  When baking and freezing stuffing ahead, slightly under-cook it so that when it is reheated and browned, it doesn’t dry out too much.

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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

4 tsp. Dad’s Poultry Seasoning (or whatever poultry seasoning you prefer)

½ tsp. black pepper

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

DIRECTIONS: Cook the cheese bread (omit jalapenos if you prefer, but I don’t) exactly as instructed in that recipe.  When completely cooled, coarsely break it up into a large bowl  Add the parsley and stir. Set aside for now.  When ready to put stuffing together, 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 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


30 thoughts on “Southern “Cornbread” Stuffing

  1. I LOVE your cornbread recipe!! I’m gonna use it to make my dressing this year too ( I’m a Southern girl too, South Georgia, so I’m VERY picky about dressing too and KNOW that this will be just as AMAZING as the high carb version that I used to make. Thanks so much!! … Do you also have a lower carb giblet gravy recipe?

    1. Actually, I don’t use a recipe for gravy. I just simmer the giblets with chopped onion and celery until the neck meat is falling off the bones. Then I strip off that neck meat into the roasted turkey pan juices. I add some of the giblet broth as needed and thicken as needed. I only add salt and pepper to that mixture. My dog gets the chopped up liver and gizzard meat. She loves Thanksgiving as much as we do. LOL. Hope your dressing comes out good. I made mine up yesterday (baked and froze) and it was perfect. I’ll add turkey drippings before the thaw and final baking. 🙂

    1. No. In fact, you don’t ever want to use the whole seeds except maybe in a bread/roll topping or everything bagel sprinkle topping. Reason is, they are totally indigestible in their natural state. Won’t hurt you, still has taste, but they pass right out of the system totally undigested, in other words, still whole. They must be crunched vigorously with teeth or broken with a mallet to get the nutrition out of the seeds. You want to always grind them up in a blender or coffee grinder for recipes. 🙂

  2. We love this stuffing! All of the recipes I’d been able to find included meat so I’d given up on stuffing until I found your recipe. Thank you so much !!

    1. I’m so glad you like it! I’m a real connoisseur of dressing, being a southern girl, so I’m real fussy and this is my specialty at the holidays. 🙂

    1. I’m so glad you liked it, Lynnea. I tried to get as close to my regular high-carb stuffing as I could and after a few failures and mediocre results, we find this one is my best to date. For me, the turkey and dressing are the ONLY things on the holiday table I’m really interested in, so it’s REAL important the dressing be best of the best!

  3. Do you not need to let the bread get “stale” before using? That is how we always did it with our classic stuffing growing up 🙂

    1. Me, too. But that’s up to you. It’s not necessary for good results. Low carb bread doesn’t keep well at room temperature, so if you do, let it do so in an open bag in the refrigerator.

  4. I can not wait to try this on Thanksgiving! I am a Vegetarian so I dislike all the meat in stuffing recipes. My husband LOVES Jalapeños so I am super happy I came across this! I think this will be the prefect combination 🙂 Also I will be using Vegetable Broth instead of the Chicken Broth. Wish me luck!!!

    1. It’s OK with sausage, but I suspect a regional thing, particularly in the South, just like oysters are often seen in dressing in Louisiana. I admit, I have saved a few recipes that sausage. But most folks don’t consider it a part of traditional cornbread. I have family in Texas, Florida, and North Carolina and nobody in my family puts sausage in dressing. 🙂

    1. doesn’t matter, which is why I didn’t specify. It’s there as a binder. I have used Jack, Mozzy and Cheddar. Bread ends up tasting the same no matter which I use. 🙂

  5. yummmmmmmmmmmm

    I was toying with the idea of bringing a carb-laden stuffing to our work potluck but now I don’t think I need to ….this recipe looks delicious.

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