** Full Low Carb Cornbread Stuffing Recipe
INGREDIENTS
* 1 package Good Dee’s Corn Free Bread mix
* 3 large pastured eggs
* 1/4 cup pastured butter melted
* 1 tbsp Bragg’s Organic Apple Cider Vinegar
**Dressing Ingredients**
* 4 tbsp pastured butter
* 2 cup Onion diced. Use less to lower carb count.
* 4 large garlic cloves minced
* 1/2 tsp pink sea salt
* 2 tsp dried sage
* 2 tsp thyme, dried
* 2 tsp celery seed
* 1 tsp oregano, dried
* 1 tsp ground ginger
* 1 tsp black pepper
* 2 cup bone broth we use turkey or chicken, homemade is best
* 2 large pastured eggs
INSTRUCTIONS
1. A day ahead, make the Good Dee’s Corn Free Bread. Follow the instructions on the package – especially the one that says leave it to cool completely before you remove it from the pan! Once it cools, you can dice it up into small bite-sized pieces and leave it out overnight to stale. Or follow our instructions for oven toasting below.
**Dressing**
1. Preheat oven to 425 degrees F.
2. To toast bread cubes in the oven, dice the loaf evenly into small bite-sized pieces.
3. Place bread cubes in a single layer in an oven-safe pan and place in oven for 15 minutes. Gently stir cubes and bake for another 15 minutes. Your cubes should be fairly dry but not hard. Remove from oven and lower heat to 350 degrees F.
4. While cubes are toasting, dice onion and garlic. Melt your butter in a skillet over low heat. Saute onion in melted butter for 4-5 minutes, or until it is soft and translucent. Add garlic for one minute. Remove from heat.
5. Place toasted bread cubes in an 8″ x 8″ pan. Mix herbs and onion mixture, then gently stir into bread cubes.
6. In a liquid measuring cup, whisk eggs. Add broth and mix. Pour evenly over bread cubes.
7. Cover with aluminum foil or a fitted lid, if your pan has one that is oven-safe. Bake in prepared oven for 60 minutes.
8. Remove from oven and uncover. Return to oven for 15 minutes, or until the top is golden brown and crusty.
Spicey Ricey
Yummy :: Culinary :: Recipe