Sausage-Sage Stuffing
3.2g
Net Carbs
23.7g
Protein
25.6g
Fat
1.4g
Fiber
343
Calories
Cooking tip: This original recipe calls for homemade low-carb bread, but you can use store bought keto bread with 2 of fewer net carbs per slice.
Ingredients:
- 8 slices Atkins Low Carb Wheat Bread
- 2 pounds ground pork
- 1 teaspoon fennel seed
- 1/2 teaspoon salt
- 6 tablespoons salted butter, divided
- 1 1/2 cups diced celery (152g)
- 1 medium onion (110g), diced
- 4 teaspoons ground sage
- 1 (14.5 ounces) can chicken broth
- 3 large eggs, gently whisked
- 1/2 cup fresh chopped parsley
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 8 slices that are toasted and cubed.
- Heat oven to 350°F.
- 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 diced celery and diced white onion. Cook 5 minutes until vegetables are softened; stir in sage; cook 2 minute more. Add chicken broth; stir well. Pour vegetable mixture over 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.
