Last Christmas I started this thread:
Turkey and ????
I got lots of good ideas.
Here is the recipe I used as a basis and used the ideas to modify. Particularly--added some mushrooms and bacon and I cannot remember what other add ons per suggestions from members.
Low Carb Holiday Recipes
courtesy of Steviva, Inc.
Sausage Stuffing
Carbs Per Serving: 6g
Skill Level: Easy
Ingredients: 1 Pound Sausage -- Seasoned
2 Large Onions -- Finely Chopped
3 Stalks Celery -- Finely Chopped (3 To 4) 2 Tbs. Butter
2 Tbs. Olive Oil
1 Head Cabbage – Finely Chopped
15 Ounces Chicken Broth -- Canned
3 Eggs -- Beaten
Seasonings
Instructions:
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.
Sauté 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 combination flavor.
Add seasonings you like such as thyme, oregano, pepper, salt, to taste. If your sausage was pre-seasoned you can just add a little black pepper.
Add cabbage and continue cooking.
Add chicken broth to moisten as dish starts to get dry.
Put in a 3-4 qt baking dish and add the eggs.
Bake in 350 degree oven for 20-30 minutes.
I made multiples and froze it in small cassaroles which reheated nicely. Sprinkled some nuts on top. It was good; everyone like it.
I reduced the cabbage because it sounded like eggroll filling to me but really it cooked down to a nice texture so I would add the full amount next time.
This year I think I might experiment with flax seed bread to make crumbs. I am absolutely no chef though so results could be unpredictable. I got the recipe rfom the net but did not keep the source to cite. Here is how I make the flax seed bread:
Ingredients:
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sweetening power from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil
Directions:
Set oven to 350 F. Use a piece of oiled parchment paper on a cookie sheet.
Mix dry ingredients.
Add wet to dry.
Let batter set for 2 to 3 minutes to thicken up some (I oil my parchment at this point).
Pour batter onto pan. I leave about an inch at the eges. Don't be afraid to spread it thin.
Bake for about 20 minutes. 12 servings
My two faves are also cranberry sauce and stuffing!
Kathi
PS Canadian Thanksgiving is in Oct so it's coming soon.
Even the low-carbers here must have a desire for something special. Let me know what it is and how many carbs you can spare for it and I'll give it a shot for you. Thanks!!!!
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