Reduced Carb Stuffing
Ingredients
- Low Carb Cornbread - see separate recipe (1 recipe)
- 2 cups Celery - finely chopped
- 4 medium Green onions - finely shopped
- 2 tablespoons Poultry seasoning -
- 1 teaspoon Kosher salt - or to taste
- 1 teaspoon Black pepper - coarse ground
- 1 cup Vegetable stock - low sodium (more as needed)
- 1/2 cup Egg Substitute - or 2 beaten eggs
Instructions
- Crumble cornbread on a baking sheet and place it in a warm (225) oven for about 30 minutes. Or you can make it ahead and let it sit out to get dry and crisp. It should be very “stale”, almost crunchy.
- Blend together in a large bowl the cornbread crumbs, celery, onions, and spices. In a separate bowl mix the stock and eggs then add the wet ingredients to the dry and stir gently to mix. You may need a bit more stock depending on how dry the cornbread was. The mixture should be moist but not “soupy”.
- Place the mixture in a 9X12 pan and bake at 375 for about 30 minutes or until a knife comes out clean.
- Options:
- You can use chicken broth but the dish won’t be vegetarian. Eliminate the salt if you use commercial chicken stock as they are usually high in salt already.
- Add a tablespoon of Cajun seasoning mix if you’d like to “Kick it up a notch”.
- Adapted from recipe and idea by : Vicki Beausoleil
- Makes 18 (1/2 cup) servings each containing:
- Cals: 100, Cals from fat: 25, Total Fat 3g, Sat. Fat 1g,
- Chol.: 31mg, Sodiun: 395mg, pottasium: 148mg
- total Carbs: 14g, Fiber 1g, sugars; 2g
- Protein: 4g
