Sunday, September 26, 2010

Low carb stuffing. Seriously.



I got to wondering what it would be like to eat a Thanksgiving dinner that was hearty and filling, but doesn't spike your insulin and lead you to a blood sugar crash. So, expect an upcoming series of posts with low-carb/primal/paleo/gluten-free Thanksgiving dishes.

Recently, I accidentally devised a low-carb recipe for "corn" muffins when trying to figure out how to make drop biscuits from coconut flour. I did not successfully recreate biscuits, but ended up with a result that ended up with a striking similarity to corn muffins. These are the base of this recipe.


You could bake these in a loaf pan, but I prefer my silicone muffin trays since I end up with more crunchy surface area. The stuffing itself has pancetta and leeks for added flavor, though you could substitute smoked sausage or even bacon for the former.

LOW-CARB "CORN" MUFFINSMakes a dozen muffins

INGREDIENTS

  • 2/3 cup coconut flour
  • 1/2 cup butter (1 stick), melted
  • 8 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
DIRECTIONS
  1. Preheat oven to 400 degrees
  2. Whisk together the coconut flour, salt, and baking powder.
  3. In another bowl, beat the eggs. Whisk in the melted butter.
  4. Add the coconut flour mixture to the egg/butter mixture and stir to combine.
  5. Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown.
HERBED "CORNBREAD" STUFFING WITH PANCETTA AND LEEKSMakes about 16 individual servings

INGREDIENTS
  • 1 recipe "corn" muffins (above)
  • 4 Tbs unsalted butter
  • 8 oz pancetta (or smoked sausage such as andouille), cut into 1/4" dice
  • 1 large onion, finely chopped
  • 1 leek, finely chopped
  • 3 celery ribs, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp dried thyme leaves
  • 2 Tbs minced fresh parsley leaves
  • 2 eggs
  • 2 cups chicken broth (or 1 cup chicken broth + 1 cup cream or half-and-half for a more indulgent stuffing)
  • Salt and pepper to taste
  1. Cut the corn muffins into 1/2" cubes. Spread them out evenly in a single layer on a parchment paper-lined cookie sheet, including the crumbs. Bake at 250 degrees for an hour to dry out.
  2. Preheat oven to 400 degrees.
  3. Melt the butter in a very large skillet over medium-high heat. Add the pancetta and saute until crisp. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic and thyme and cook for a minute longer.
  4. Grease a 13"x9" pan. Add the dry muffin cubes and the vegetable-pancetta mixture, including all of the butter and pan juices.
  5. Beat the eggs, combine them with chicken broth, and pour over the bread mixture. Also add the parsley. Combine everything with your hands, squeezing and crumbling the bread cubes to ensure that they soak up plenty of liquid.
  6. Bake, uncovered, at 400 for about an hour or until the top is browned and crisp.
Lower-fat/lower calorie variation: For the muffins, replace all or some of the eggs with egg whites (2 egg whites or 1/4 cup liquid egg substitute per egg). Replace the butter in the "corn" muffins with 6 Tbs full-fat ricotta cheese + 2 Tbs melted butter or oil. Cut back on the butter in the stuffing to 1 or 2 Tbs, use egg whites instead of egg, and/or replace the pancetta with smoked turkey sausage. It's up to you!

9 comments:

Christina @ ilovefetacheese said...

This looks AMAZING!!

Anonymous said...

We tried it and although we made the pieces kind of big, it tasted great and was more than the bread stuffing. Next time we will cut the pieces smaller. We thought they would absorb liquid and get mushy, but they didn't and held up completely to the liquid, so the answer to that I think is to make the pieces smaller. Will make it again for sure! Thanks!

Erica said...

@Anonymous: Glad you enjoyed! As far as getting the bread to absorb the liquid, I found that it helps to really squeeze the bread pieces with your hands as you mix them with the chicken broth/egg mixture. That way you crumble the bread and kind of squish the liquid into the bread pieces. It also helps to let it sit for a little while to absorb the liquid, at least an hour.

Julia Day said...

I am drooling!!! thank you for your post on the stuffing.

LewisWPorter said...

What is the carb count information for both recipes? :0) It sounds amazing. I can't wait to try it (with a few vegetarian substitutions). Thanks for sharing.

Erica said...

@LewisWPorter: Unfortunately I don't have the carb count offhand :( Sorry!

Pentimenti said...

I used your recipe as a jumping off point. I made a half recipe of the muffins adding one drained and pureed can of baby corn to it. Baked it in a muffin top pan. Then I just went my own wild way with mushrooms and onions and sage, broth and egg. Thanks. I love stuffing.

Randal Oulton said...

(A) Hi there, about a year later -- just to clarify, when you say they are like corn muffins, did you mean in appearance, or taste, or texture..... (B) Did you happen to record somewhere the size of the muffins you got 12 of? Questions aside, I'm intrigued by the idea!!!!

Erica said...

Randal: (A) I'd say first and foremost looks, then texture, and lastly taste. I've since devised a cornbread recipe that tastes a lot more like the real thing: blog.stuffimakemyhusband.com/2013/08/low-carb-southern-cornbread.html . I'll probably test a stuffing recipe with it closer to Thanksgiving. (B) The muffin pan I used holds 1 cup of liquid per muffin.

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Facebook Pinterest RSS email More

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons