Sausage-Sage Stuffing

Atkins Sausage-Sage Stuffing
Net Carbs
Prep Time: 30 Minutes
Style: Other
Cook Time: 40 Minutes
Phase: Phase 2









calculator How are Net Carbs Calculated?


  • 1 medium (2-1/2" dia) Onions
  • 2 lb Ground Pork
  • 0.5 tsp Salt
  • 1 tsp Fennel Seed
  • 6 tbsp Salted Butter Stick
  • 1.5 cup chopped Celery
  • 4 tsp Sage (Ground)
  • 1 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 8 serving Atkins Cuisine Bread
  • 0.5 cup Parsley
  • 3 large Egg (Whole)


  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 the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.