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Tuesday, April 3, 2012



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.  You can double the amount of parsley, if desired.  I think the recipe is fine as written, however, some people like a stronger herb flavor. 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.  You can use this stuffing in the bird or bake it in the oven or make the one below as a stove-top choose!

NOTE:  DOUBLE the recipe to feed a crowd!

1 lb seasoned sausage meat (0.45 kg)
1 cup finely chopped onion (250 mL)
4 slices Jiffy Cinnamon Raisin Bread,  (I used the raisin bread, but feel free to use the Plain - 5 g carbs!)
2 eggs, fork beaten
1/4  cup water (60 mL)
1 tsp dried parsley (5 mL)
1/4  tsp instant chicken stock mix, OR No Salt (1 mL)
1/4  tsp salt (1 mL)
1/4  tsp black pepper (1 mL)

In large skillet, cook sausage meat.  Add onion; cook until soft.

In large bowl, combine cooked sausage and onion, bread, eggs, water, parsley, instant chicken stock mix, OR No salt, salt and pepper.  Use to stuff poultry or bake at 350°F (180°C) for 20 minutes (safer to do the oven method).

Helpful Hint:  It is possible to make one’s own gluten-free sausage meat; use minced pork and seasonings and herbs to taste.  The carbs will be much lower!

Yield:  8 servings
1 serving
173.0 calories
11.3 g protein
8.0 g fat
7.7 g carbs


Delicious stuffing may be used to stuff poultry, or used as stovetop stuffing.

1 lb pork sausage meat, (0.45 kg)
  (seasoned and gluten-free)
1 apple, peeled, cored and chopped
1/cup chopped onion (125 mL)
1/cup grated Parmesan cheese (60 mL)
1 egg
1/tsp salt, or to taste (1 mL)
1/tsp black pepper (1 mL)

In medium skillet, cook pork sausage meat until cooked through and no longer pink. Set aside. In drippings, cook apple and onion until tender, about 10 minutes, stirring occasionally.  Cook over medium heat until onion is soft and translucent.  Remove from heat. 

Add pork sausage meat, Parmesan cheese, egg, salt and pepper; stir until well combined.  If using as stovetop stuffing, return to low heat and stir until egg is cooked.

Yield:  10 servings  - should be more like 8 servings - so probably around 7 g carbs per serving.
1 serving
209.6 calories
10.0 g protein
16.1 g fat
5.0 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

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