Need A Good LC Stuffing Recipe

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Need A Good LC Stuffing Recipe


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Old 09-23-2011, 21:16   #1
 
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Default Need A Good LC Stuffing Recipe

I posted this yesterday:

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Originally Posted by Gizmo View Post
I have a loaf of this almond bread in the oven, a recipe that foxl posted. This is the first time I have made this recipe, and tomorrow I plan to slice and toast it and try to make stuffing.

I'm curious to know if foxl ever tried making stuffing with it, she said she might and mentioned she would add thyme, rosemary and sage. Unfortunately, I don't have thyme or rosemary. Think I'll add sage flavored sausage, onions and celery cooked in butter, chicken broth and sage.
It tasted ok, but not that much like stuffing. If anyone has a good low carb stuffing recipe they would be willing to share, it would be greatly appreciated.

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Old 09-24-2011, 00:49   #2
 
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Looks like I'm talking to myself here, but I think it is the grainy texture of the almond flour that makes it not so stuffing-like. I just found this recipe online. Cabbage instead of bread might sound a little weird as an ingredient in stuffing, but at least it won't be grainy. Worth a try.

1 pound sausage -- seasoned
2 large onions -- finely chopped
3 stalks celery -- finely chopped (3 to 4)
2 tablespoons butter -- (2 to 4)
1 head cabbage -- finely chopped
15 ounces chicken broth -- canned
3 eggs -- beaten
Seasonings

How To Prepare: This has all the taste of real stuffing, without the bread. You won't miss the bread and can "stuff" yourself as much as you like.

Saute your onion and celery in the butter. Add sausage, brown, crumbling the sausage finely. Let the oils and butter brown on the bottom of the pan to get that great carbonation flavor. Add seasonings you like such as thyme, oregano, pepper, salt, to taste. My sausage was preseasoned, so I just added pepper. Add cabbage and continue cooking. Add chicken broth to moisten as dish starts to get dry. I ended up using a whole can. Cook until cabbage is cooked and tender. Put in a 3-4 qt baking dish and add the eggs. Bake in 350 degree oven for 20-30 minutes. Actually we didn't have an oven when I made this and we cooked ours in the microwave for five minutes. You may need to adjust some things to get it the way you like dressing.

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Old 09-24-2011, 01:06   #3
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This looks great, Gizmo. I like sausage, cabbage and onions in any combination, and mimicking stuffing would be a bonus!

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Old 09-24-2011, 01:23   #4
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Just a week or so ago I was moaning & groaning about missing stuffing, and I tried a batch of Beefy's pancakes (without cinnamon & sweetener) just to see if they would work. Texture was my biggest complaint too - it was more like cornbread stuffing, I guess, but the almond flour just doesn't do stuffing very well at all.

http://www.diabetesforum.com/diabete...html#post54306

So, no, you aren't talking to yourself!




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Old 09-24-2011, 01:46   #5
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My stuffing is quite simple and maybe not right for you, but here it is:
I use bacon, mushroom, 2 apples and minced meat + fresh herbs, usually parsley.
I just cut the apples, bacon and the mushroom in pieces, chop the parsley and blend it in the minced meat with a little salt and some pepper.
I fill it in the turkey, and when the turkey is ready, so is the stuffing.

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Old 09-24-2011, 02:54   #6
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Last Thanksgiving I tried to use a loaf of my almond bread to make stuffing. It tasted great as bread but when I added it into my stuffing it fell apart and was more like mush. I wasn't very happy. I think you would do better with toasted low carb bread in the stuffing.

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Old 09-24-2011, 04:21   #7
 
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By jove, I think I've got it. Found a pork rind stuffing recipe. Forget the cabbage, I'll be trying this one, but it will have to wait a while. Today's batch of dressing made a ton!

There are some other interesting sounding recipes on the webpage along with the stuffing, if you want to check them out.

By the way, thanks for all the input.

Rani's Pork Rind Stuffing
This looks and tastes like the 'real' stuffing!

1 3-4-ounce bag plain pork rinds, lightly crushed
1 egg, beaten
1/2 can chicken broth
1/2 onion, diced
2-3 stalks celery, diced
herbs to taste (suggestion: thyme and sage)
2-4 tablespoons butter
Cook the onions and celery in the butter until tender. Toss with the crushed pork rinds. Pour the beaten egg over the rinds and toss lightly. Add up to 1/2 can of broth until the mixture reaches the desired consistency. Bake as for regular stuffing, in a casserole.

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Old 09-24-2011, 18:27   #8
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Ahhh ... it has been so long since I ate stuffing, I do not miss it! Tho my FIL had a veg recipe for bread stuffing balls (no meat), so I ate those maybe 15 yr ago ... they were good too.

Hmmmm if anyone comes up with one, I'd make it!

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Old 09-24-2011, 18:55   #9
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Gizmo, I don't know why I didn't think of this as I make a filling for green bell peppers, like I ate last night with pork rinds and it is wonderful. I'd just use them for the 'bread' and then use all the other ingredients you normally would use....that's how I make my filling for the bell peppers. Glad you found this....give us a holler when you try it! Maybe before T'giving?




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Old 09-24-2011, 19:23   #10
 
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Quote:
Originally Posted by foxl View Post
Tho my FIL had a veg recipe for bread stuffing balls (no meat), so I ate those maybe 15 yr ago ... they were good too.

Hmmmm if anyone comes up with one, I'd make it!
The type of dressing I actually like is the traditional, no-meat type, but I figure low carb will probably have to have sausage to help mask the grainy bread or cabbage or pork rinds.

Wish I could just sub rinds in my old recipe, but it calls for a can of cream of chicken soup and a box of Stove Top. But even though it has Stove Top in it, no one can tell. I would take it to holiday gatherings every Thanksgiving & Christmas, everyone loves it. It is the best dressing ever, but no way I can figure out how to make it low carb until Stove Top comes out with a low carb version. Yeah, right.

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