Sausage-Sage Stuffing

By Avera

Ingredients
  • serves 12

  • 8 slices low carb White Bread or Rye Bread, toasted until crispy

  • 2 pounds ground pork

  • 1/2 teaspoon salt

  • 1 teaspoon fennel seeds

  • 6 tablespoons salted butter, divided

  • 1 1/2 cups chopped celery

  • 1 onion, chopped

  • 4 teaspoons ground sage

  • 1 can (14.5 ounces) reduced sodium chicken broth

  • 3 eggs, beaten

  • 1/2 cup chopped Italian (flat leaf) parsley

Directions
  1. Heat oven to 350. Cut bread into 1/2-inch cubes; transfer to a large bowl.In a large skillet, over medium heat, brown pork with salt and fennel seeds; drain. Transfer to a large bowl.Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5 minutes until vegetables are softened; stir in sage; cook 2 minute more. Add chicken broth; stir well. Pour vegetable mixture into bread cubes, toss gently. Add pork, eggs and parsley. Toss gently to combine. Stuffing should be moist. Transfer to a buttered casserole.Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.


Nutritional Facts

Servings
1
Net Carbs
9.0 grams
Fiber
4.5 grams
Protein
25.0 grams
Fat
24.5 grams
Calories
352

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1 reply

Avera
Avera 2008-11-07 20:08:35 -0600 Report

Atkins Diet
Categories:

Breads & Baked Goods, American, Main Course, Grains & Breads, Lamb, Veal & Pork Recipes, All Other, Sauces, Phase One, Phase Two, Phase Three, Phase Four.