Sausage-Sage Stuffing

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









How are Net Carbs Calculated?


  • 8 Serving Atkins Cuisine Bread
  • 2 Pound ground pork
  • 1/2 Teaspoon salt
  • 1 Teaspoon fennel seeds
  • 6 Tablespoon salted butter
  • 1 1/2 Cup diced celery
  • 1 Each onion, chopped
  • 4 Teaspoon ground sage
  • 14 1/2 Ounce chicken broth
  • 3 Each large eggs, beaten
  • 1/2 Cup chopped Italian parsley


  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 celery and 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.