Sage and Onion Stuffing

By Jeanette Terry

Sage and Onion Stuffing
  • Bread:

  • 1 single-cake package or 1/2 cup Wise Choice Cake-ability Baking Aid

  • 2 cups ground pecans

  • Sweetener equivalent to 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1 cup water

  • 1 large egg, beaten

  • 1/4 cup vegetable oil

  • Stuffing

  • 1 tablespoon vegetable oil

  • 1 tablespoon butter

  • 1 1/2 cups finely chopped onion

  • 1 stalk celery, chopped

  • Salt to taste

  • 1 teaspoon dried thyme

  • 1/3 cup fresh sage leaves finely chopped

  • 1/3 cup parsley leaves, finely chopped

  • Freshly ground black pepper to taste

  • Bread cubes (see ingredients above)

  • 1 chicken stock cube

  • 1 cup water

  • 1 large egg, beaten

  • 1/2 cup heavy cream

  1. Bread Cubes

  2. Preheat oven to 350° F. Coat a 9x5x3-inch loaf pan with non-stick spray.

  3. Combine Wise Choice Cake-ability Baking Aid and pecan meal in a medium mixing bowl. Stir to remove lumps. Add sweetener and salt.

  4. Stir in water, egg and oil.

  5. Pour into prepared loaf pan and bake until a tester comes out clean - about 25 minutes. Cool in pan for 5 minutes, then finish cooling on rack.

  6. When bread is cool, cut into 1/2 inch squares. Spread on a cookie sheet and dry in the oven for 15 minutes. The bread won't be hard, but it will crisp up slightly. Set aside.

  7. Stuffing

  8. Leave oven at 350° F. Wipe loaf pan with a paper towel and re-spray.

  9. Heat oil and butter in a 3-quart saucepan over medium heat. Add onion, celery and salt and cook until vegetables are soft but not colored.

  10. Stir in thyme, sage and parsley. Season with pepper.

  11. Add bread cubes, stirring to coat with vegetables and herbs. Crumble in the stock cube then add the water, egg and cream.

  12. Turn into the prepared loaf pan and bake until set but still soft - about 35 minutes.

Nutritional Facts

Serving Size 2 tablespoon

fall recipe guide thanksgiving side dish stuffing ultra-low-carb