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Monday, October 2, 2017

SAUSAGE BREAD STUFFING



Or make the stuffing in a dish 




SAUSAGE BREAD STUFFING
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: Bake Mixes, Baking and Breads.  I can recommend this one: Jiffy Cinnamon Raisin bread. You can do the raisin bread (nice to offset savory with sweet), however, the Jiffy plain bread would be fine, too.  I would just use the entire batch, if you like - it would be very substantial then .  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, as they inevitably give me a migraine headache.

NOTE:  DOUBLE the recipe to feed a crowd!

1 lb seasoned sausage meat (0.45 kg)
  (gluten-free)
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!)
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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

SAUSAGE APPLE STUFFING

Delicious stuffing may be used to stuff poultry, or used as stove-top stuffing.  

1 lb pork sausage meat, (0.45 kg)
  (seasoned and gluten-free)
1 apple, peeled, cored and chopped
1/2  cup chopped onion (125 mL)
1/4  cup grated Parmesan cheese (60 mL)
1 egg
1/4  tsp salt, or to taste (1 mL)
1/4  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:  8 servings
1 serving
209.6 calories
10.0 g protein
16.1 g fat
5.0 g carbs


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