Sausage-Sage Stuffing Recipe - Cooking Index
Sausage-Sage Stuffing Recipe - Cooking Index
| 8 | Atkins white bread or rye bread - toasted till crispy | |
| 2 lbs | 908g / 32oz | Ground pork |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Fennel seeds |
| 6 tablespoons | 90ml | Salted butter - divided |
| 1 1/2 cups | 165g / 5.8oz | Chopped celery |
| 1 | Onion - chopped | |
| 4 teaspoons | 20ml | Ground sage |
| 1 | Reduced-sodium chicken broth - (14 1/2 oz) | |
| 3 | Eggs - beaten | |
| 1/2 cup | 20g / 0.7oz | Chopped Italian (flat leaf) parsley |
Heat oven to 350 degrees. 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.
This recipe yields 12 servings.
Carbohydrates: 9 grams
Net Carbs: 4.5 grams
Fiber: 4.5 grams
Protein: 25 grams
Fat: 24.5 grams
Calories: 352
Description:
"For most people, stuffing is synonymous with Thanksgiving. With Atkins controlled carbohydrate bread, everyone can dig in and enjoy."
Source:
Atkins Cookbook at http://atkinscenter.com
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