DirectionsStep1Preheat your oven to 350F (180°C).Step2In a large casserole dish, add the cubed cornbread. Drizzle with olive oil and mix well.Step3Bake for about 8-10 minutes or until the cornbread is browned slightly and crisp.Step4While the cornbread is baking, add butter to a pan over medium heat. Once hot, add the onion, celery, leeks, and garlic. Sauté for 5 – 7 minutes until the onions are translucent.Step5Add the basil, thyme, oregano, sage, salt, and pepper. Stir to combine, then cook for another 5 minutes until the herbs are fragrant.Step6Add the sautéed vegetable mix to the casserole dish, pour in the chicken stock, then mix everything together so the ingredients are evenly distributed.Step7Bake for 20 – 25 minutes until the top has started to brownIngredientsIngredients3 cupsCubed Low-Carb Cornbread (or other low-carb bread)2 tablespoonsOlive Oil3 tablespoonsUnsalted Butter1 Medium Onion (chopped)2 stalksCelery (chopped)¼ cupLeeks (thinly sliced)1 teaspoonGarlic (minced)½ teaspoonDried Basil½ teaspoonDried Oregano½ teaspoonDried Thyme¼ teaspoonDried Sage1 teaspoonSea Salt1 teaspoonBlack Pepper (ground)½ cupLow-Sodium Chicken StockSee moreNutritionalNutritional282 Calories23 gTotal Fat108 mgCholesterol10 gCarbohydrate612 mgSodium9 gProteinFrom diabetesstrong.comRecipeDirectionsIngredientsNutritionalExplore further10 Best Low Carb Stuffing Recipes - Keto - I Breathe I'm …ibreatheimhungry.com40 Diabetic-Friendly Recipes for Thanksgiving Taste of …tasteofhome.com10 Healthy Stuffing Recipes that Cut Back Calories Taste …tasteofhome.comMy Old Fashioned Turkey Stuffing Diabetic Friendly Recipegrouprecipes.comLow Carb Stuffing — Thanksgiving Recipe — Diet Doctordietdoctor.comRecommended to you based on what's popular • Feedback
Grain-Free Stuffing (Low-Carb, Low-Fat)
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