Dressing is hands-down my favorite thing about Thanksgiving. Forget about the turkey and mashed potatoes! If I could only eat one food on Thanksgiving day, my decision would be simple: cornbread dressing, also known as stuffing. It is the best thing ever!
This recipe is going to be a version of the dressing that we all grew up with, but Stevia is substituted for the sugar to help your friends and loved ones who might have to watch their sugar intake. This delectable stuffing is appropriate for a diabetic diet and it will be a healthy alternative without sacrificing the flavor.
Buttermilk Cornbread Dressing
- 2 cups yellow cornmeal
- 1 ½ cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons Stevia
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 3 eggs, beaten
- 2 ½ cups buttermilk
- ¼ cup melted butter
- 4 tablespoons butter
- 2 onions, finely diced
- 4 stalks celery, finely dice
- 4 garlic cloves
- ½ cup flat leaf Italian parsley, finely chopped
- 2 tablespoons thyme, chopped
- 2 tablespoons sage, chopped
- 4 large eggs
- 2 cups chicken stock
- 1 ½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- Make cornbread by combining all ingredients together in a large bowl. Mix until ingredients come together and place into a 10-inch cast iron skillet that has been heated with one tablespoon of butter in the bottom.
- Bake in oven preheated to 425 degrees for about 25 to 35 minutes or until golden brown (test by inserting a toothpick into the middle ).
- Allow to cool before crumbling for dressing. This can be made in advance.
- In a large sauté pan on medium heat, melt butter and add onions, celery and garlic. Slowly sweat vegetables until fragrant and translucent. Add fresh herbs.
- In a large bowl crumble cornbread into large chunks. Add chicken stock, eggs and salt and pepper. Mix until incorporated.
- Lower oven temperature to 375 degrees and pour mixture into a lightly greased casserole dish and bake for 45 minutes or until golden brown.