This recipe uses my blog post, The Low Carb Cream of Mirliton Soup, and adds it to 2 cornbread stuffing packages, such as (2) of the 14 ounce Pepperidge Farm Cornbread Stuffing packages. This will yield (9) inch high-side pans of stuffing. The pans pictured are not warmed yet, because I prepared them to bring to two households we are invited to, which means they are great prepared in advance, and warmed just before serving. Hope you enjoy this stuffing as much as we do. Here we go…..
1 recipe The Low Carb Cream of Mirliton Soup
(2) 14 ounce Pepperidge Farm Cornbread Stuffing packages (or any other brand of cornbread stuffing that you prefer, around the same size)
(2) 9 inch high-side pie pans
non stick cooking spray
1/4 cup Italian blend shredded cheese
If you will be preparing this dressing for consumption right away, then pre-heat oven to 350 degrees, OR, you can refrigerate it until needed, up to a couple of days in advance. Make sure your soup is hot, with heat off, and add your stuffing and mix well. If you find your stuffing is too dry, then add some water to reach your desired consistency, about 1/2 cup at a time (I use bottled water). Spray your pans with non stick cooking spray and add your stuffing mix. Top each pan with shredded cheese and either refrigerate for later use, or bake in oven for 30 minutes. That’s it !!! Enjoy at your favorite gathering, especially Thanksgiving and Christmas. 🙂