I made, baked and froze my Thanksgiving dressing today. Just have to do those things ahead that do well being frozen. 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 dressing! 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! The cornbread 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! This can be stuffed in your holiday bird, but I have always preferred the top to get brown and not stuff the bird. 🙂
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.
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.
Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff. Volume 10 is hot off the press with more delectable goodies. Early orders can be delivered by Thanksgiving. EARLY BIRD SECRET SALE!! Special pricing and limited-time free shipping so hurry and place your order today. You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php. When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site
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