One of my favorite things about thanksgiving is the stuffing or dressing, depending on what region of the country you’re from. However, most traditional stuffings are really heavily loaded with calories from fat and carbohydrates as well as high in sodium. What I did this year was to make my own version of stuffing, using our cornbread as the base and really limiting the amount of butter added. It’s still really satisfying and it wont ruin your diet.
*As always, please use organic ingredients for YOUR health!
1 Tbsp coconut oil
2 medium yellow onions, chopped
4 stalks celery, chopped
1 red pepper, chopped
2 cups low sodium chicken or vegetable broth
¼ cup buttermilk *Avoiding dairy? Substitute 1 Tbsp tahini + 3 Tbsp broth
6 cups cubed Fitness & Fuel Gluten Free Cornbread
Pinch sea salt
Freshly ground pepper
1 Tbsp Trader Joe’s 21 Seasoning Salute (or your fav savory salt-free seasoning blend)
Preheat oven to 375 degrees F. Using a large skillet, melt butter on medium heat, then add the vegetables and a pinch of salt. Saute till the vegetables are tender. Add the sausage and cook till lightly browned, about 2 more minutes. In a separate bowl, whisk together the egg, milk, buttermilk and 21 seasoning salute. Place the cooked vegetables into a 8” by 8” lasagna pan, add the cornbread and the wet ingredients. Mix well. Cover with foil and cook in the oven for 30 minutes. Then remove the foil and cook till crispy, about another 20 minutes.
|Low Fat Gluten Free Cornbread Stuffing||111||17||3||6||5||232|
|Traditional Cornbread Stuffing||358||44||18||5||8||910|
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