What to say. This Carbalose Bread Stuffing is another way I use Carbalose Flour. Not all that often, but the problem is that I know way too many recipes and it takes me a while to cycle through a lot of them, and I have to say, I should make it more often because it is so good and a great accompaniment to many meals. Please see Carbalose Flour Bread.
To read about Carbalose Flour please see the All Things Carbalose informational page.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 8 oz. Dried Carbalose Bread Cubes (5½ -6 Cups)
- ¾ C Small Diced Celery
- ¾ C Small Diced Onion
- 1 C Water
- ½ C Butter
- 2 Beaten Eggs
- ¾ t Dried Sage
- ¾ t Poultry Seasoning
- ¾ t Chicken Base
- ¼ t Pepper
- More Water To Moisten
- Put cup water and butter in skillet, heat, and add celery & onions. Cook on low until very soft then add seasonings.
- Cool slightly and add beaten eggs.
- Add 1-1½ cups warm water to celery onion mixture and pour all into dried bread cubes. Mix, let sit, and add water as needed until stuffing is moist.
- Butter glass baking pan and bake at 350 degrees until beginning to brown on top.
- 8 Servings
- 190 Calories, 6.5g Protein, 8.3g Carbs, 4.4g Fiber, 3.9g Net Carbs
- Low Carb Additions: sautéed mushrooms, oysters, spinach, sausage, pine nuts, almonds, sugar-free cranberries, and small diced Granny Smith apples.
- Your bread cubes do not need to be dried, but if they are, they soak up lots more flavor.
- How we eat this: I cut out the backbone of a chicken, butterfly it, butter a piece of foil, put the stuffing roughly in the shape of a heart, put the chicken on top of the stuffing, and bake it at 350 degrees for about 1½ hours and wahoo it’s so good. As the chicken cooks the juices and fat go into the stuffing.
- Needless to say this goes well under/with Cornish game hen.