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Old Fri, Dec-03-10, 13:48
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,232
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
Default Peggy's Cornbread Stuffing

Pictured here:

This is a great all-around stuffing for your holiday bird, baked chicken or to stuff pork chops with. It’s very close to the traditional cornbread stuffing I have made for years, and yet I’ve trimmed down the carbs to make it acceptable for those who have reached OWL. It is NOT acceptable for Induction. If still on Induction, try my Jicama-Eggplant Stuffing instead. I have never traditionally put eggs in my stuffing, but the low-carb version requires them to hold everything together or it will be “loose/crumbly”.


1 recipe Buttermilk Cornbread:
6 Peggy’s Sandwich Buns:
6 oz. chopped onion
6 oz. chopped celery
1 stick unsalted butter
1 c. chopped parsley
4 tsp. Dad’s Poultry Seasoning:
½ tsp. black pepper + dash salt
2 c. chicken/turkey broth (better if 1c. of this is de-greased drippings from the turkey pan )
2 beaten eggs

DIRECTIONS: Cook cornbread as instructed in recipe and break up into small pieces into a large bowl when cooled. Bake Sandwich Buns per recipe, cool and reserve 2 of them for another use, as you will only need 6 Sandwich Buns for the stuffing. Break the buns up into small pieces and add to the bowl. Now melt the butter in a skillet and saute the celery and onion until very tender. Add the sauteed veggies, butter and all to the stuffing bowl. Chop parsley and add to the mixture. Add seasonings, broth and beaten eggs. Stir well to blend all ingredients. Pour into well-buttered 9×13 baking pan or two round pans. Bake 30-40 minutes until golden on top and set/dry to the touch in center.

NUTRITIONAL INFO: Makes 12 servings, each containing:

243 calories
20.5 g fat
15.7 g carbs
7.73 g fiber
7.97 g NET CARBS
9.69 g protein
320 mg sodium
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