We recommend using our low carb cornbread as the bread in this recipe, but any low carb bread is fine to use. Make sure the bread you use has at least a day to dry out. Too much moisture in freshly-baked bread can lead to a soggy stuffing.
Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer. Tips from the Betty Crocker Kitchens
Plain pork rinds take the place of bread crumbs in the stuffing. Always use plain pork rinds, or else the stuffing will have a strange flavor. Look for high quality brands like Epic which have less fat. The egg keeps everything together. It’s a very important ingredient and gives the stuffing a little added protein too.
So rather than having my mom ship me her book, I nabbed my own copy of the original 1950 version, Betty Crocker’s Picture Cook Book ($20.86, Amazon). Inspired a bit by the film Julie & Julia, I decided to embark on a cooking project where I remake these classic recipes.