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 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.