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Thanksgiving and Christmas are just around the corner. I can’t believe it is here already I love this time of year and wait for it all year. I love the gathering with family and the cooler days (if we are lucky in Arkansas to have cooler weather). It’s a time where many of us see family that we haven’t seen in months or possible years. Along with the family time there is one other thing to look forward too…ALL THAT WONDERFUL FOOD!
I would not be honest with you if I didn’t tell you that I start dreaming of cornbread dressing and pumpkin rolls long before it’s time to start preparing the meal. I will also admit that I might have even had a teary moment thinking that I would have to miss out on the my mom’s turkey and dressing recipe because of all carbs. Okay, maybe not real tears but definitely disappointment.
You may be wondering how I could do a southern dressing that is low carb and THM friendly if we don’t use corn meal. Well thankfully for us almond meal is just the thing we need to get the grain like texture of the corn meal. Last year I made my dressing with all almond meal and it was pretty good but the texture was off just a little. I knew that I needed to give it a bit more of a “bread” feel. So now enters my secret ingredient…oat fiber!
Over the last year I have really developed a great love of Oat Fiber so I took a chance and added some to the mix. For those not familiar with it oat fiber is not to be confused with oat flour my friends. It is just the fiber taken from oats and it is low carb and works well in baked goods and as a cooking for fried proteins. You can check out the brand I use and other great items here. Adding it to the almond meal was just the trick I was looking for and finally after a year of trying I have the taste and texture the my family likes it!!
Once I had the “cornbread” recipe perfected I was set! Our version of dressing has chopped celery, green onions, hard boiled eggs and lots of sag. I know, I know eggs. It may sound strange to some of you but again you can leave them out if it is not your tradition.
To begin I mix my “cornbread” together and throw in the celery, onions and seasonings. After it is all incorporated I pour it into a cast iron skillet that I have greased really well and gotten really hot on the stove.This just gives the “cornbread” a nice crispy bottom. Bake the cornbread until it is done which will vary with each oven. Mine double and triple batch takes roughly an hour. Just watch it closely after 45 minutes so it doesn’t burn.
After it is done break it up into crumbles and add in your chicken brother and the eggs if you use them. It is also at this point that I taste mine to make sure it has enough seasoning for our Taste. You may need to add more sage or your favorite spice to get it just like you want. I ALWAYS add more sage because I love it so! Let’s just say that the Grinch would feel a fondness for my green dressing, ha!
Lastly you just to add your dressing mixture to a baking dish and pop it into the oven to bake for another forty minutes. Now, you don’t have to bake it right away if you don’t want to. If you like to work a head like I do you could do this a day or so before and just keep it in the fridge covered until you want to bake it. Once it is baked you can serve it with all your other fabulous Turkey Day favorites! It makes great left overs just like the real stuff! I like to top mine with some ” sugar added” cranberry sauce that I make myself. I am one of those people that think dressing isn’t dressing without it. What about you? I am proud to say that my little guy said this was the best dressing! Hey, I can be proud right? After all we all feel the same about our mom’s food.
Well, there you have it friends. My version of a Southern “Cornbread” Dressing. I hope you give it a try and that you enjoy as much as we will. Thanks again for stopping by to sharing a chair at our table today. Be sure to Follow the blog for more recipes including more of my holiday series coming up.
Low Carb Dressing Recipe (Makes a 8×8 pan, double or triple for 9×13)
- 1 1/2 cups of almond meal
- 1/2 cup oat fiber (if you don’t have it use more almond meal or baking blend)
- 1 tsp of baking soda
- 1 tsp baking powder
- 1 whole egg
- 1 1/4 cup of almond milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp of sage (own this and use the amount you enjoy or leave it out)
- 1 cup of chicken stock
- 2 stalk of celery, chopped
- 5 green onions, chopped
- two hard-boiled eggs (optional)
Mix together almond meal and milk, oat fiber, egg, baking soda, baking powder and seasonings in a bowl. Once it has all been mixed well add in your chopped veggies. For a great crust on your bread put three tablespoons of olive oil into an iron skillet and get the skillet really hot before pouring your “cornbread mix into it. Be careful the pan and oil will be extremely hot! If you do not want to do this step then pour your ready mixture into a baking dish and bake at 350 for about an hour. Oven time may vary depending on your oven.
After your “cornbread” has cooled break it up int crumbles and add it to a mixing bowl. Next pour in a your broth/stock and add the boiled eggs (if you use them). You can adjust the amount of liquid based on the consistency your family likes. This is also the perfect time to taste your mixture and adjust the seasonings if needed. After you have it all mixed pour it into a baking dish and bake again at 350 degrees for 45 minutes.