Chef Miami | Protein Cranberry CornBread Stuffing


Protein Cranberry CornBread Stuffing

Chef Miami | Protein Cranberry CornBread Stuffing


  • 4 eatmeguiltfree Cornbread
  • 1/4 cup vegetable broth ( you can use beef or chicken)
  • 1/2 cup xylitol ( you can use stevia)
  • 1 tsp parsley
  • 2 cups fresh or unthawed frozen cranberries
  • You can add salt and pepper if you want
  • 1 tsp coconut oil


Step 1

Preheat oven to 350 F. Spray medium casserole with non stick spray.

Step 2

Cut eatmeguiltfree Cornbread into ½-inch cubes. Place into casserole and bake until dry or 10 min.

Step 3

In a small heavy saucepan, cook cranberries with xylitol over moderately high heat, stirring, for 5 minutes, or until some begin to burst.

Step 4

Carefully combine cornbread with cranberries. Add Vegetable broth and parsley and combine with a spatula.

Step 5

Bake for 15-10 mins. If you want it a little bit crispy you can broil for 5 mins.

Step 6


Chef Miami | Protein Cranberry CornBread Stuffing

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