Sherrie's
Stove Top Style Cornbread Stuffing
Sherrie's
Buttermilk Cornbread (All 10 Serving cut into small cubes and dried
for a few hours)
3 tablespoons Butter
1 tablespoon parsley flakes
3 teaspoons chicken stock
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
1 10 oz can of chicken stock
Preheat
oven to 350 degrees F.
In
a sauce pan add butter, 3 teaspoons of chicken stock, onions and celery.
Sauté until the the veggies are transparent. Add the spices
and the 1 can of chicken stock and remove from heat.
In
a large bowl, toss the dried cornbread cubes with the
wet ingredients until evenly coated. Depending on where you
live you may need more chicken stock to get the moisture wet, so if
it doesn't look wet enough, just add a bit more.
Place
in sheet cake pan or a Pyrex baking dish and bake stuffing for
8 to 10 minutes or until dry.
(Note***You
can do half cornbread and half low carb bread (5 carbs per slice brand)
and the carb count is almost the same)
Happy
Holidays!
Sherrie
Engler :)
Makes
10 large servings! @ 3.8 carbs per serving
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Total: |
|
179 |
|
| Fat: |
13 |
116 |
66% |
| Sat: |
7 |
61 |
35% |
| Poly: |
1 |
8 |
5% |
| Mono: |
4 |
36 |
21% |
| Carbs: |
5.7 |
15 |
9% |
| Fiber: |
1.9 |
0 |
0% |
| Protein: |
11 |
44 |
25% |
This recipe
was donated by Sherrie Engler at Headed-West.com