Southern Cornbread Stuffing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A Southern Thanksgiving classic made with cornbread, also known as cornbread dressing.
Ingredients
- 7 slices oven-dried white bread
- 1 sleeve crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1 teaspoon sage, optional
- 1 tablespoon poultry seasoning, optional
- 7 eggs, beaten, 2 for cornbread 5 for dressing
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 350 °.
- In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
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