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Old 11-17-2013, 03:45 AM   #1
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Bread for Turkey Stuffing/Dressing

Do not want to make a meat dressing or a corn bread dressing. So I was searching and
I saw this recipe:

Ingredients:

2 1/2 cups almond meal
1/3 cup powdered egg whites (these are optional, but create a dryer bread which is less likely to get soggy. If you don't use the powdered, add an extra egg and use 1/3 cup water instead of 1/2 cup)
1 Tablespoon baking powder
1 Tablespoon poultry seasoning, such as Bell's Seasoning
1/2 teaspoon salt
1/2 cup (1 stick) melted butter
2 eggs
1/2 cup water
sugar substitute equal to 2-3 teaspoons sugar

Preparation:
Heat oven to 350 F.

Butter the bottom of a large loaf pan - if desired, line the bottom with parchment paper and butter or oil that as well.

1) Mix dry ingredient together (a whisk works well).

2) Add wet ingredients and mix well.

3) Pour into loaf pan.

Bake for 35 to 45 minutes until top is lightly browned (if you insert a toothpick into the loaf and it comes out clean, you can remove it from the oven.)

When cool enough to handle, remove from pan and break into large chunks. Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first, if you'd like, or after it dries out a bit.

Low-Carb Stuffing Bread Recipe - Gluten-Free Bread for Low-Carb Turkey Stuffing

Before I try this, has anyone used this with success? The last 3 thanksgivings I made traditional stuffing with bread I found at Walmart that says (low carb) on the bag. I eat about a tablespoon of it as I sometimes do not trust things like that.

I would like to find something that would appeal to all not just low carbers and work a bit better for me.
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Last edited by SkeeterN; 11-17-2013 at 03:46 AM..
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Old 11-17-2013, 06:19 AM   #2
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Anita, this looks like a real winner.
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Old 11-17-2013, 06:28 AM   #3
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I thought so too. Now I wonder if buying the powdered egg whites would be worth it or just do as she suggests.
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Old 11-17-2013, 07:04 AM   #4
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You may be able to use some egg white protein powder...I have heard they are pretty interchangeable.
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Old 11-17-2013, 08:14 AM   #5
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I have a small batch of the Chicken Lady's cornbread left over and was going to make stuffing with that today. That is the best cornbread I have ever had of any kind (and I'm a southern girl!), so hoping it'll make fabulous stuffing.

Besides having it for the stuffing, I get to eat the cornbread as is first with chili or fish.

Golden Corn Bread by The Chicken Lady

I'll post later about how it worked for stuffing.
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Old 11-17-2013, 11:03 AM   #6
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Quote:
Originally Posted by dianafoot View Post
I have a small batch of the Chicken Lady's cornbread left over and was going to make stuffing with that today. That is the best cornbread I have ever had of any kind (and I'm a southern girl!), so hoping it'll make fabulous stuffing.

Besides having it for the stuffing, I get to eat the cornbread as is first with chili or fish.

Golden Corn Bread by The Chicken Lady

I'll post later about how it worked for stuffing.
My family and I do not like corn bread but thanks
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Old 11-18-2013, 03:18 AM   #7
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I made stuffing last year out of chicken lady's recipe and it was a hit. More people ate it over the traditional stuffing.
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Old 11-18-2013, 04:41 AM   #8
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Anita, I would buy the powdered egg whites..I have some and next time I make dressing I will use them.
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Old 11-18-2013, 05:43 AM   #9
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All I know is no one in my family likes corn bread and if I made chicken lady's stuffing it would just sit.

I think I might buy the powdered egg whites Carolyn but what would I do with them otherwise?
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