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Thursday, November 26, 2009


With Thanksgiving and Christmas holidays coming up, here is a more traditional stuffing. Use any of the low-carb breads that catch your fancy over here:  I can recommend this one:  You can do the raisin bread (nice to offset savory with sweet), however, the plain bread would be fine.  I would just use the entire batch, if you like - it would be very substantial then (If you use the plain version, the carbs will be more or less the same as indicated below).  Instead of the chicken stock mix, you could use chicken broth/stock (either commercial or homemade) and skip the water.  I like to do that these days as I don't care for the MSG in those manufactured products.

1 lb seasoned sausage meat (0.454 kg)
1 cup finely chopped onion (250 mL)
5 slices low-carb bread torn, each about
5 grams carbohydrate
2 eggs, fork beaten
1/4 cup water (50 mL)
2 tsp dried parsley (10 mL)
1/4 tsp instant chicken stock mix (1 mL)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)

In large skillet, cook sausage meat. Pour off excess fat. Add onion; cook until soft.

In large bowl, combine cooked sausage and onion, bread, eggs, water, parsley, instant chicken stock mix, salt and pepper. Use to stuff poultry.

Yield: 10 servings, 1 serving:
209.6 calories; 10.0 g protein; 16.1 g fat; 5.0 g carbs

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