Gail's Cornbread Stuffing Dressing

[2007]

I got rave reviews with this recipe from my LC and non-LC Thanksgiving guests so I am confident you will love it too and of course, it was even better the day after Thanksgiving. :thup:


Step One:
The Bread:

1 Cup of Almond Flour
½ Cup of Flaxseed
1 Cup of Corn Juice (drain the juice only from 2 eight ounce cans of sweet corn)
4 Egg Whites
1 Package of Active Yeast
1 tsp of Baking Powder
1 tsp of Powdered Sage
½ tsp of Powdered Mace
½ tsp of Lawry’s Garlic Powder
½ tsp of salt
1 tsp of *regular* sugar *not splenda* to be absorbed by the Active Yeast (no added carbs)

Add all dry ingredients, then add in wet ingredients one at a time for eggs and slowly pour corn juice and mix all.

Preheat oven to 350
Bake bread for 1 ½ hours to get a crispy crust. After baking, slice open bread and cut out the inner part of the bread because this will be firm, but not crusty. So cut it out and dice it then place back in over for 30 minutes or so - so that it is also crusty because we don’t want any soggy stuffing around here.

Once all of the bread is nice, crisp, and diced the you’re ready to move on to Step Two.

Step Two:
The Veggies, Seasonings & Meats

Sautee in butter 3 to 4 stocks of diced celery and 1 small chopped onion and/or scallions
1 tbls of Living Fresh Herbs Chives
1 tbls of Living Fresh Herbs Thyme
1 tbls of Living Fresh Herbs Sage
¼ cup of Melted Sweet Cream Butter
A few dashes of salt
½ cup of chicken broth to moisten (do not soak – only to moisten)
Cook up 1 small pot of turkey necks and giblets - remove all bones from necks chop up and add all to stuffing.
Cook up 5 slices of Smokey Bacon - dice and add to stuffing.
Chop up and add the dry ingredients to your diced bread, then add the butter then the chicken stock.

You are now ready to stuff your bird (I used Cornish hens). :yum:

Serves 6 to 8 guest

No. I do not know the carb count, I just know it's very low. Check fitday.com for exact carb count.

Thank you. :D

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

[LukeA]

Sounds awesome. I hadn't ever thought of just using the "juice" of canned corn to give a corn flavor to corn bread. I really need to try that. I have always just been using just a little real cornmeal combined with nut flours to get the desired taste.

One question though, are the "living fresh" herbs actually fresh herbs or are they dried? I haven't seen that brand around here before. I usually like to use fresh herbs normally in cooking and just unsure if this would work best.

Of course knowing myself even though most of the sugar you add would be used by the yeast I think I will substitute a sweetener that at least has some nutrients in it (maple syrup, brown rice syrup...or even raw sugar).

[2007]

One question though, are the "living fresh" herbs actually fresh herbs or are they dried? I haven't seen that brand around here before. I usually like to use fresh herbs normally in cooking and just unsure if this would work best.

Of course knowing myself even though most of the sugar you add would be used by the yeast I think I will substitute a sweetener that at least has some nutrients in it (maple syrup, brown rice syrup...or even raw sugar).

:lol: No it's not dried...it's *living* as in *alive*. It is a *living* herb. :lol:

It is found in the fruit/veggie department and it comes in a clear box rooted in dirt so it is very much alive. :lol:

If you use a fake or substitute sweetner then it will be pointless to put in the active yeast because yeast needs real sugar to make it become *active* otherwise it remains dormaint and serves no purpose in being in the recipe so you can either use real sugar or leave it out because it would just be a waste. :o

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

[LukeA]

Thanks for the clarification on the herbs.

But just FYI all those sweeteners I mentioned are totally NOT artificial, maple syrup, brown rice syrup and raw sugar ALL contain plenty of real sugar. I already knew the purpose of the sugar in the recipe is to feed the yeast. ;) I just would use them because at least they contain some nutrients (and additional flavour of course) unlike normal granulated white sugar. :)

[2007]

Thanks for the clarification on the herbs.

But just FYI all those sweeteners I mentioned are totally NOT artificial, maple syrup, brown rice syrup and raw sugar ALL contain plenty of real sugar. I already knew the purpose of the sugar in the recipe is to feed the yeast. ;) I just would use them because at least they contain some nutrients (and additional flavour of course) unlike normal granulated white sugar. :)

Yeah, sorry about that, I realized that *after* I posted my response. That's what I get trying to respond while I've got one foot out the door. :o

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

[2007]

I wanted to mention that it would be best to cook up (boil in salt water) your turkey necks and giblets/gizzards the evening before or several hours before making your stuffing since these meats take several hours to get tender.

Also, you will want to remove any fat parts from giblets/gizzards before adding to your stuffing and of course remove the meat from the bone of the turkey necks before adding to your stuffing.

Okay, I think that was it.

Oh...well with the Living Herbs...it doesn't have to be that exact brand it can be any brand as long as they are alive fresh herbs to get that wonderful taste they put in your dish. :thup:

You can use dried herbs if you like, but I don't think the taste will be anywhere near as good as with fresh live herbs. :o

Okay, yeah...that's it for now. :D

[Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

[missymagoo]

this sounds pretty good. sue

[mirinblue]

Has anyone still around tried this recipe for Thanksgiving?

[2007]

i have. :lol:

[2007]

bumping since the holidays are just around the corner, besides i need to remember what i did myself. :lol:

Enjoy & Happy Holidays Everybody! :D

[Rosebud]

bumping since the holidays are just around the corner, besides i need to remember what i did myself. :lol:

Enjoy & Happy Holidays Everybody! :D
Please don't bump recipe threads. If you wish to find a recipe again, all you need do is look through the Contents sticky, where all recipes are linked. ;)

[2007]

my bad. ;)

[RuthannP]

Good recipe! I want to try this one!

[aokmcd]

Sounds great but I wonder about the corn juice. Don't you think that would have starch (aka carbs) from the corn?

[2007]

i'm sure it would have a minute amount since it is derived from corn.

it's never affected my loss even at the induction stage, but hey everybody is different if you feel that concerned just don't use it.

[kelrivas]

I wanted to post that I am going to try this recipe this next weekend with some roasted chicken since it is not turkey time anymore. I am going to use this cornbread recipe to substitute my own holiday stuffing recipe.

Anyhoo. I am not sure how many carbs would be in a cup of corn juice but one of the techniques to to reduce carbs of starchy things like corn and potatoes is to soak them for a few hours. When ever I make potato pancakes now I use half cauliflower and half soaked potato shreds and though I can not be certain of the carb count I know I don't have blood sugar spikes when I make them this way as long as I don't eat a ton of them. (love potato pancakes...lol)

One thing that could be used instead of regular can corn water would be the juice from a can of baby corn. It has substantial less carbs. I am even thinking of blending it up with the water from the can for more flavor and adding a bit in the cornbread recipe to see how it performs. There are only 4 carbs per half cup of baby corn, as opposed to 14 carbs per half cup of regular corn. (ouch)

I can not say I came up with this idea on my own. During the holidays I found a recipe for tamales that was so close to my own it amazed me and it substituted coconut flour and baby corn for the masa.

the recipe is at:

http://healthylivinghowto.com/1/post/2012/02/hot-healthy-tamale.html