This low carb Thanksgiving stuffing recipe means you can partake of holiday food without overloading on carbs.
- 4 cups low carb cornbread, cubed
- 1 tablespoon olive oil
- 1 stalk celery, diced
- 1 onion, diced
- 1 bell pepper, seeded and diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ to 2 cups chicken stock
Preheat oven to 400 degrees.
Spritz your sheet pan with nonstick cooking spray.
Place prepared cubed cornbread on sheet pan and toast in the oven for 7 to 9 minutes or until crunchy at the edges.
Remove from oven and set aside.
Reduce oven temperature to 350 degrees.
Prepare a 9×13 casserole dish with nonstick cooking spray.
In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.
In a large mixing bowl, toss together cornbread, vegetables, and seasonings.
Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy. No one wants soggy cornbread.
Transfer mixture to casserole dish and level the dressing.
Bake for 30 minutes or until the top is crispy and the middle is warm.
Keywords: low carb, stuffing, Thanksgiving