Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!
Ingredients
- 3/4 pound turkey sausage (you may use pork breakfast sausage)
- 1/4 cup finely chopped celery
- 1/4 cup chopped red onion
- 2 eggs
- 2 cups coarsely chopped cauliflower
- 1/2 cup diced yellow squash
- 1/2 cup grated Parmesan
- 1 tablespoon chopped parsley leaves
- 3 tablespoons chopped fresh sage leaves
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Equipment: 8 by 8-inch square baking dish
Directions
Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
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By YourLoss
on November 30, 2012
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I'm not sure why some reviews said this was not stuffing-y. I used spicy italian pork sausage but kept everything else the same. It was delicious and did seem just like stuffing, except it tasted much better.
By thomas.seitz
on April 02, 2011
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This isn't so much a duplicate of stuffing, as much as a duplication of the comfort food quality of stuffing. In a lot of ways it is better than bread stuffing, it is excellent on its own, or with a main dish. I like to melt a little soft cheese on it and eat it as a main course.
By clexwright
Florida
on November 25, 2010
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Surprisingly, this was very, very good. I recently started a low carb way of eating and was antipating not being able to enjoy my favorite thanksgiving dishes. I found this recipe and decided to try it and I am so glad that I did. I followed the advice of one reviewer and added chicked stock. I did not add as much of the herbs that is recommended and added poultry seasoning. It turned out well and I will definitely make it again.
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