Many of us baby boomers have fond memories of a meal of
roasted turkey dressed with stuffing that was cooked in the turkey.
The juices from the turkey flavored it and created an aroma that was
outstanding. These days, it is not recommended to cook the stuffing
in the turkey for safety* reasons.
Many diabetics shy away from stuffing in and out of the turkey
because of the high carbohydrate content. This cornbread stuffing
contains half the amount of carbs per serving than traditional
recipes that you and your family can enjoy.
½ low carb cornbread recipe, preferably one or two days old
2 tablespoons canola or olive oil
1 cup diced celery (about 3 stalks)
¼ cup minced onions
1 cup sliced mushrooms (about 4 oz)
¼ cup minced fresh parsley
1 teaspoon poultry seasoning
1/3 cup chopped pecans or walnuts
1 cup chicken stock or vegetarian broth, preferably lower sodium
Salt or salt substitute to taste
1¼ cup almond flour
¾ cup cornmeal preferably polenta or other hearty type cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ cup Greek style plain 2% yogurt (8 gm carb per cup) or other plain yogurt
½ cup plain soymilk (8 gm carb per cup) or cow milk
2 tablespoons canola oil
3 tablespoons splenda (not needed if bread is to be made into stuffing)
Nutrition at a Glance (per serving)
Nutrition at a Glance (per serving)
Day-old cornbread will be dryer than fresh
which is best for the stuffing. You can
prepare fresh cornbread by slicing it and
drying at room temperature or in oven at low
temperature until it is dry. Cut or break it into
pieces or “cubes”.
In a large skillet, heat oil and saute onions for
about 1 minute, add celery and mushrooms
and continue to cook until onions are cooked.
Stir in parsley and poultry seasoning. Turn off heat
and let sit for 5 minutes or so.
Combine vegetable mixture, nuts, broth and cornbread. Spread
into casserole dish that has been sprayed with nonstick cooking spray.
Bake 350 for 45 minutes.
½ bread, 1 Vegetable, 2 fat
Other vegetables such as shredded carrots or zucchini can be added.
Consider the addition of dried fruit such as dates, prunes or cranberries if
your blood glucose can handle the extra carbs.
Add cooked bite-sized pieces of turkey sausage or bacon.
Sprinkle with your choice of grated cheese.
Preheat oven to 350. Lightly spray an 8-inch square pan,
pie pan or loaf pan with nonstick cooking spray.
Combine dry ingredients (flour, cornmeal, baking
powder and soda) in a medium-sized bowl.
Combine wet ingredients (yogurt, soymilk, canola oil,
Stir the wet mixture into the dry, mixing just enough to
thoroughly combine. Mix in optional splenda and spread
into the prepared pan.
Bake for 20 minutes or until the center is firm to the touch.
1 med fat meat, 1 bread, 2 fat
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