With Thanksgiving and Christmas holidays coming up, here is a more traditional stuffing. Use any of the low-carb breads that catch your fancy over here: Bake Mixes, Baking and Breads. I can recommend this one: Jiffy Cinnamon Raisin bread. You can do the raisin bread (nice to offset savory with sweet), however, the Jiffy plain bread would be fine, too OR these days you can buy low-carb bread in upscale grocery stores in the USA and possibly Canada, too. I would just use the entire batch of my Jiffy Cinnamon Raisin Bread, if you like - it would be very substantial stuffing then. Instead of the chicken stock mix, you could use chicken broth/stock (either commercial or homemade) and skip the water. I like to do that these days as I don't care for the MSG in those manufactured products, as they inevitably give me a migraine headache.
NOTE: DOUBLE the recipes to feed a crowd!
1 lb seasoned sausage meat (0.45 kg)
(gluten-free)
1 cup finely chopped onion (250 mL)
4 slices Jiffy Cinnamon Raisin Bread, (I used the raisin bread, but
feel free to use the Plain - 5 g net carbs per serving in that case)
2 eggs, fork beaten
1/4 cup water, OR chicken stock/broth (60 mL)
1 tsp dried parsley (5 mL)
1/4 tsp instant chicken stock mix, OR No Salt (1 mL)
(if not using chicken stock/broth)
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)
In large skillet, cook sausage meat. Add onion; cook until soft.
In large bowl, combine cooked sausage and onion, bread, eggs, water, OR chicken stock, parsley, instant chicken stock mix (if using), OR No salt, salt and pepper. Use to stuff poultry or bake at 350°F (180°C) for 20 minutes (safer to do the oven method).
Helpful Hints: It is possible to make one’s own gluten-free sausage meat; use minced pork and seasonings and herbs to taste. You may be able to find low-carb bread in stores, in which case the carbs indicated are lower.
Yield: 8 servings
1 serving plain bread
173.0 calories
11.3 g protein
8.0 g fat
0.2 g fiber
7.7 g net carbs/5.0 g net carbs
SAUSAGE APPLE STUFFING
Delicious stuffing may be used to stuff poultry, or used as stove-top stuffing. This is so tasty, that you don't need bread, but you are welcome to add a few slices, if desired. Soak the bread in water or cream before breaking it up and adding it to the sausage mixture.
1 lb pork sausage meat, (0.45 kg)
(seasoned and gluten-free)
1 apple, peeled, cored and chopped
1/2 cup chopped onion (125 mL)
1/4 cup grated Parmesan cheese (60 mL)
1 egg
1/4 tsp salt, or to taste (1 mL)
1/4 tsp black pepper (1 mL)
In medium skillet, cook pork sausage meat until cooked through and no longer pink. Set aside. In drippings, cook apple and onion until tender, about 10 minutes, stirring occasionally. Cook over medium heat until onion is soft and translucent. Remove from heat.
Add pork sausage meat, Parmesan cheese, egg, salt and pepper; stir until well combined. If using as stovetop stuffing, return to low heat and stir until egg is cooked.
Yield: 8 servings
1 serving
209.6 calories
10.0 g protein
16.1 g fat
5.0 g carbs
BACON CHEESEBURGER STUFFING MUFFINS
Cute way to serve stuffing at Thanksgiving! They taste every bit as if they are filled with bread! You could also just put the mixture in a 9 x 13-inch (2 L) casserole dish. These are very dense and heavy served this way, so I found half a muffin was plenty for me! Super and unusual alternative to the usual stuffing recipes. I think I will be making these again for the holiday season at some point. My youngest son is a big fan of stuffing.
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking powder (10 mL)
11/2 tsp salt (7 mL)
2 eggs
3/4 cup coconut milk (175 mL)
3/4 cup water (175 mL)
11/2 lbs lean ground beef, cooked (0.680 kg)
2 cups grated Mozzarella cheese, (500 mL)
divided
1/4 cup green onions, green tops only (60 mL)
5 slices bacon, cooked (not quite crisp), chopped
Preheat oven to 350°F (180°C). You make these in a muffin pan or you can use a 9 x 13-inch dish and make more and smaller servings.
In large bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.
In food processor, process eggs, coconut milk and water. Add dry ingredients and process. Turn out into the large bowl. Add cooked ground beef, 11/2 cups (375 mL) Mozzarella cheese and green onions. Stir to combine well. Fill 12 greased muffin cups with the mixture. Top with remaining cheese and bacon bits. Bake in oven 30 minutes. Allow to cool slightly and then remove. Serve warm.
Yield: 12 stuffing muffins
1 stuffing muffin
304.9 calories
25.4 g protein
27.9 g fat
0.1 g fiber
5.9 g net carbs
CRANBERRY SAUCE
This is an excellent sauce as an accompaniment to turkey or chicken dinners. Commercial canned varieties are invariably full of sugar.
1 1/4 cups water (300 mL)
1 pkg frozen cranberries (600 g)
In medium saucepan, dissolve liquid sweetener and erythritol in water; add cranberries. Over medium heat, bring to boil and cook until cranberries pop (about 20 minutes). Lower heat and simmer 10 minutes more. Allow to cool. Cover and refrigerate.
Nutritional Analysis: 3 2/3 cups (900 mL), 1 tbsp (15 mL) per serving:
5.1 calories; 0.0 g protein; 0.0 g fat; 0.4 g fiber; 0.9 g carbs
Variations: Smooth Cranberry Sauce: Cook as above, except omit simmering step. Stir 2 tsp (10 mL) unflavored gelatin softened in 2 tbsp (25 mL) water into sauce. Pour cooked cranberries into strainer over bowl. Mash cranberries with back of spoon, frequently scraping outside of strainer until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate. Yield: 3 cups (750 mL), 1 tbsp (15 mL) per serving. (1.1 g Carbs)
Jellied Cranberry Sauce: Prepare as for Smooth Cranberry Sauce above. In small bowl, combine 2 tbsp (25 mL) unflavored gelatin and 1/4 cup (50 mL) water. Microwave 40 seconds on high power to dissolve. Stir into Smooth Cranberry Sauce. Refrigerate until set.
Yield: 3 cups (750 mL), 1 tbsp (15 mL) per serving. (1.1 g Carbs)
Cranberry Fruit Spread: As for Smooth Cranberry Sauce above. Use as fruit spread on low-carb toast or crackers. Yield: 3 cups (750 mL), 1 tsp (5 mL) per serving. (0.4 g Carbs)
MOCK SWEET POTATO CASSEROLE
I really like this. I’m not sure how closely it mimics sweet potato casserole, but my husband said this is a keeper! You can use canned butternut squash for this recipe to make things simpler yet. I have made this recipe several times.
2 eggs
2 tbsp melted butter (30 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp powdered sweetener, optional (30 mL)
1/2 tsp salt (2 mL)
1 tsp vanilla extract (5 mL)
2 cups any cooked yellow squash (500 mL)
(not spaghetti squash though)
1 cup canned pumpkin (250 mL)
1/2 cup heavy cream (125 mL)
1/2 tsp glucomannan powder, OR xanthan gum, optional (2 mL)
Ground nutmeg sprinkle
Preheat oven to 350°F (180°C). In food processor, process eggs, butter, liquid sweetener, powdered sweetener, salt and vanilla extract. Add squash, pumpkin, heavy cream and glucomannan powder, OR xanthan gum; process until smooth. Pour into 9-inch glass pie dish. Sprinkle with ground nutmeg. Bake about 40 minutes or until set.
Helpful Hints: Whenever I want to reduce the sodium in a dish, I use half regular salt and half No Salt®. The latter does not taste great on its own, but mixed with regular salt, it tastes great in most dishes and even baking. To be honest, these days, I don't bother trying to reduce salt in my own recipes, because it turns out the old guidelines for salt intake were completely incorrect. Having too little salt is actually detrimental to health and reduces lifespan. Go figure! I used to hate seeing the scale go up 2 lbs due to water retention from eating salt, but now I just accept that I have a salty weight and a weight that is 2 lbs lighter when my salt intake is a little lower. It is just water weight after all. No big deal. However, I realize some people do have to watch salt intake for other reasons and this little trick I mentioned here comes in handy.
Yield: 8 servings
1 serving
113.3 calories
2.7 g protein
9.1 g fat
4.8 g carbs
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