Sausage-Sage Stuffing


2.6g
Net Carbs
Prep Time: 30 Minutes
Style: Other
Cook Time: 40 Minutes
Phase: Phase 2

19.3g

Protein

25.6g

Fat

1.9g

Fiber

324

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 Dia) Onions
  • 2 Lb Ground Pork
  • 0.5 Tsp Salt
  • 1 Tsp Fennel Seed
  • 6 Tbsp Salted Butter Stick
  • 1.5 Chopped Celery
  • 4 Tsp Sage (Ground)
  • 1 Can Chicken Broth, Bouillon or Consomme
  • 0.5 Cup Parsley
  • 3 Large Egg (Whole)

DIRECTIONS

  1. Heat oven to 350°F.
  2. Cut bread into 1/2-inch cubes; transfer to a large bowl.
  3. In a large skillet, over medium heat, brown pork with salt and fennel seeds; drain. Transfer to a large bowl.
  4. 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.
  5. 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.
  6. Bake 40 minutes, turning once halfway through baking time.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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