LOW CARB STUFFING
3 stalks celery, chopped, about 6 ounces
1 large onion, chopped, 7 ounces
8 ounces fresh mushrooms, sliced
1/4 cup butter
1/4-1/2 teaspoon poultry seasoning
1 tablespoon fresh parsley, chopped
10 slices Oroweat Carb Counting bread, toasted and cubed*
1 cup chicken broth, homemade recommended
Salt, to taste
Pepper, to taste
1 egg, beaten
Sauté the celery, onion and mushrooms in butter until very tender; stir in the poultry seasoning and parsley. Place the bread in a large bowl and toss with the vegetable mixture. Add about 1/2 cup broth and mix well. Add more broth until it reaches the desired consistency. I like mine rather moist. Season to taste with salt and pepper. Stir in the beaten egg. Bake, covered, in a greased 1 1/2 to 2 quart casserole at 350º for about 30 minutes. Uncover and bake an additional 15-30 minutes to browned on top.
Makes about 8-12 servings
Can be frozen
* I used a low carb bread that has 6 net carbs per slice.
Per 1/8 Recipe: 157 Calories; 9g Fat; 8g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs
Per 1/10 Recipe: 126 Calories; 7g Fat; 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
Per 1/12 Recipe: 105 Calories; 6g Fat; 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Although the carbs are a bit high, they are much lower than the kind with regular bread. This tastes like the real thing. I cut each slice of bread into 16 pieces and next time I will make smaller pieces. Definitely not for induction, and even on maintenance you'll need to watch your portions of this, but it was a nice treat for Thanksgiving. Click the photo to see a close-up. Click here to see the whole Thanksgiving dinner.