Thanksgiving Turkey and Un-Dressing

Tis that time of year again!  and I've been playing in the kitchen making some low carb sides.  Here is one I did over the weekend that was really good.  Turkey and Un-Dressing.

It starts with a good cornbread.  This recipe is my go-to for cornbread.

It is on the internet everywhere called Green Onion Corn Bread. But for this, I don't use the green onion.  In fact, not sure I've ever made it with the green onion.

this is the regular amount ingredients, but this makes a very thin cornbread when you use an 8 x 8 pan.  So I always double the recipe.

• 1 cup almond flour
• 1-2 green onions, chopped (not necessary)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons butter, melted then cooled slightly
• 1/4 cup sour cream

Bake at 350 degrees for about 20 minutes, or until it is browning around the edges.  Will take a bit longer if you double the recipe.  When I bake this in a regular oven, it tends to not brown on top.  So I would hit it with a bit of broiler to brown it.  Now that I have a Power Air Fryer Oven, the top browns a little too well!  So I suggest covering it with foil for the first half of the cook time.  To bake this in the PAFO I used the "cake" preset button and added about 10 minutes to it.  I think the temperature is 320.  I need to double check that.

Now, if you can keep your fingers out of the corn bread, it's time to dry it out for the un-dressing.  I used the dehydrate setting on the PAFO and let it dry out for 4 hours.  All I did was crumble it onto parchment paper on the racks.  You could cube it, if you wanted to, for croutons.

Time to put the Un-Dressing together!

Ingredients for the Dressing

1 cup diced onion (more or less)

1 cup celery stalks sliced (more or less

1 quart chicken broth or stock

1 stick butter

3 or 4 cups diced turkey (or chicken)((the more chicken, the lower the carbs in a portion)

1 tablespoon of poultry seasoning

Salt and Pepper to taste

1 small can of diced water chestnuts (Optional but I like the crunch it gives it)

2 hard boiled eggs (optional but it's good! next time I think I'll add more eggs)

double recipe of the cornbread listed above crumbled up, or diced up.

Cook the onion and celery in the butter until it starts to get tender.  Add the broth and cook it a while.

Put the cornbread, turkey, seasonings and water chestnuts (if using) in a big bowl and stir it up.  Pour the hot broth and veggies over it and stir well.  You might need to let it sit a few minute and stir it a few times to get all the liquid to absorb.

Pour it into a prepared pan about 9 x 13.  The one I used in the picture was probably 4 x 7 or 8 but rather deep.  Maybe 3 inches.  And I had a little left over for a "side car".  

I baked it at 320 in the air fryer (350 in a conventional oven) for about 45 minutes.  I would suggest covering it in foil for the first half of the cook so it doesn't over brown the top of it.  Also, if it looks drier than you would want, add more chicken broth.

This could easily be made ahead of time and reheated later.

TIPS!!

you could add the giblets from your turkey to the liquid for more flavor. You just have to cook them longer and then remove before adding to the cornbread mixture.    That might be a southern thing.

Also, if you are serving this along side the Turkey and trimmings, you can leave the turkey out of this.  I thought about browning a half pound of sausage to add to it instead of the turkey.

Hope you try this and let me know how you like it.

Happy Turkey Time!

This blog is not being used as a revenue maker!  I do this for my own pleasure, not to make money.  And it helps me remember how I made something.  LOL