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Buttermilk Cornbread Stuffing
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Buttermilk Cornbread (All 10 Servings 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 on a sheet, cake pan or a Pyrex baking dish and bake stuffing for 8 to 10 minutes or until dry.
(You can do half cornbread and half low carb bread (5 carbs per slice brand) and the carb count is almost the same)
Makes 10 large servings 3.8 carbs per serving
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