Sausage-Sage Stuffing

By Avera

  • 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

  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

Net Carbs
9.0 grams
4.5 grams
25.0 grams
24.5 grams

dinner low carb low fat holidays weight loss

1 reply

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

Atkins Diet

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