Albuquerque Corn-Bread Stuffing Recipe


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Albuquerque Corn-Bread Stuffing Recipe : Recipes 4U

 

Albuquerque Corn-Bread Stuffing Recipe

Recipe Ingredients

2 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup buttermilk
1/2 cup butter
1 can cream-style corn
8 oz shredded monterey jack
1 cheese (2 cups)
2 cans chopped green chiles
4 large eggs, beaten lightly
1/2 cup chicken broth

Recipe Preparation

Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal
baking pan or deep 12 inch skillet with oven safe handle.

In large bowl, with spoon, mix cornmeal, baking powder, baking soda,
and solt. Stir in buttermilk and remaining ingredients except chicken
broth and mix until thoroughly blended. Pour batter into baking pan.

Bake corn bread 60 to 65 minutes until top is browned and toothpick
inserted in center comes out clean. Cool corn bread in pan on wire
rack. (If not making stuffing right away, cover and reserve corn
bread up to 2 days.)

Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with
chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or,
spoon into 13x9 glass baking dish, cover with foil and bake in
preheated 325 degree oven 45 minutes or until heated through.

 

 

Servings: 12

 

 

 

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Dieting tips

In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some low carb diet pointers:
* Know what is in your food Be sceptical of the food label that claims 'low carb' - check the nutritional information figures on the rear of the can or package. Many are only slightly reduced and in some cases still greater than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are identical.

* Dietary fiber is important Cutting the carbs in your meals usually leads to reduction in fiber also. Look at low carbohydrate recipes that are high in fiber to redress this.

Flavonoid foods
(inlcudes lettuce, fennel, lima bean & chamomile)

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Albuquerque Corn-Bread Stuffing Recipe

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