NANCY'S FLAX BUN AND VEGETABLES STUFFING
2 Flax Sandwich Buns, cubed and dried *
3 tablespoons butter
10 ounces fresh cauliflower, chopped in bite-size pieces, 1/2 medium head
2 stalks celery, minced
1/2 cup onion, minced, 2 ounces or about 1/2 small onion
1/2 pound fresh mushrooms, sliced or chopped
1 teaspoon poultry seasoning, or to taste (I used 1/4 teaspoon)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1 tablespoons heavy cream
1 egg, beaten
1 tablespoon butter, cut up
In a large skillet over medium-high heat, sauté the cauliflower, celery, onion and mushrooms in butter until vegetables are tender and a little browned. Add the seasonings and cook for another minute or two. Remove from the heat and add the broth, cream and cubed flax buns. Stir to moisten the bun cubes well. Cover and let stand 5-7 minutes so that the buns can absorb the liquid. Add the egg and mix well. Put the mixture into a small greased casserole and dot with the 1 tablespoon cut up butter. Bake at 350º 30-35 minutes or until hot and lightly browned.
Makes 4-6 servings
Can be frozen
* Make Flax Sandwich Buns without the caraway seeds. Cut them into tiny cubes, then bake in a toaster oven at 200º until dry and crisp. Mine took about 30 minutes, but Nancy did hers for 10 minutes.
Per 1/4 Recipe: 247 Calories; 20g Fat; 10g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 165 Calories; 13g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Nancy and I have been trying quite a few different recipes and combinations of meats, veggies and "breads" to come up with the ideal low carb stuffing substitute. This was one of Nancy's creations and it's very good. It combines a nice vegetable side dish with the flavor and texture of bread stuffing. If you don't have a muffin top pan to bake the sandwich buns, you can spread the batter in a small jelly roll pan then use 1/3 of the bread for this recipe.