Stuff your turkey 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 OR these days you can buy low-carb bread in upscale grocery stores in the USA and possibly Canada, too. I would just use the entire batch of my Jiffy Cinnamon Raisin Bread, if you like - it would be very substantial stuffing 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 recipes 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 net carbs per serving in that case)
2 eggs, fork beaten
1/4 cup water, OR chicken stock/broth (60 mL)
1 tsp dried parsley (5 mL)
1/4 tsp instant chicken stock mix, OR No Salt (1 mL)
(if not using chicken stock/broth)
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, OR chicken stock, parsley, instant chicken stock mix (if using), 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 Hints: It is possible to make one’s own gluten-free sausage meat; use minced pork and seasonings and herbs to taste. You may be able to find low-carb bread in stores, in which case the carbs indicated are lower.
Yield: 8 servings
1 serving plain bread
173.0 calories
11.3 g protein
8.0 g fat
0.2 g fiber
7.7 g net carbs/5.0 g net carbs
SAUSAGE APPLE STUFFING
Delicious stuffing may be used to stuff poultry, or used as stove-top stuffing. This is so tasty, that you don't need bread, but you are welcome to add a few slices, if desired. Soak the bread in water or cream before breaking it up and adding it to the sausage mixture.
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