The Low Carb Luxury Online Magazine  
 
    November 2005    Page 3       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11     

 
Feature Articles
 Best of the Low Carb Blogs
 Creating Our Own Traditions
 Low Carb Thanksgiving Feast
 How to Roast a Turkey
 Chromium and Depression
 More Holiday Sides!
 Essential Fatty Acids: 101
 Product of The Month
 Alcohol & Low Carb: Last Call
 Thanksgiving Sweets
 Heart Surgeon on Low Carb


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Thanksgiving Feast
                  


Low Carb Sage & Pear Stuffing

    Low Carb Sage & Pear Stuffing
  • 12 slices pre-dried Low Carb Bread, diced into 1/2" squares *
  • 3 ribs celery, finely chopped
  • 1 small onion, diced
  • 2 packages (12 ounces each) breakfast sausage
  • 3 cups turkey broth, divided
  • 1 cup diced red pears (You can use red apple also.)
  • 6 tablespoons unsalted butter, divided
  • 4 teaspoons ground sage
  • 1/2 teaspoon dried thyme
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped Italian (flat leaf) parsley
  • 1/4 teaspoon black pepper
Heat oven to 350. Cut bread into 1/2-inch cubes; transfer to a large bowl.

In a large skillet, over medium heat, brown sausage; drain. Transfer to a large bowl.

Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5 minutes until vegetables are softened; stir in sage, thyme, pepper, and parsley; cook 2 minute more. Add broth; stir well.

Pour vegetable mixture into bread cubes, toss gently. Add sausage, eggs and diced pears.

Toss gently to combine. Stuffing should be moist. Transfer to a buttered casserole.

Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.

Makes 12 servings — 7.7g effective carbohydrate per serving.

* For Low Carb Bread, use Atkins Brand, Nature's Own, Brownberry, or other bread with 4 net carbs or less per slice (otherwise, make the carb adjustment in calculating.) We don't suggest using a bread that contains seeds or sprouts for this recipe.

          

Spicy Cranberry Sauce

Spicy Cranberry Sauce
  • One 1-pound box fresh cranberries
  • 1 1/2 Cups water
  • 2 tsp grated orange peel (fresh is best!)
  • Dash of allspice
  • Dash of cloves
  • 10 drops of orange extract
  • 5 drops of red food color [optional]
  • 1/2 cup Splenda granular
  • 1 cup erythritol
Bring cranberries, water and orange peel to a boil. Boil until the skin of the berries pop open (about 5 minutes.) Remove from heat, add remaining ingredients, and mix till thoroughly combined. Cool in refrigerator before serving.

Makes appoximately 3 cups.   2.2g effective carbohydrate per 2-Tablespoon serving.

          

Heavenly Mock Mashed Potatoes

    Heavenly Mock Mashed Potatoes
  • 2 10-oz packages frozen cauliflower (or fresh 3/4 head)
  • 1 8-oz package full-fat cream cheese
  • 1 teaspoon chicken bullion granules
  • 1/4 teaspoon white pepper
  • 1 teaspoon minced onion flakes (optional)
  • 2 Tablespoons butter
  • 2 Tbsp heavy cream
  • 4 Tablespoons Keto Ketato Mix
Preheat oven to 375F.

Cook cauliflower in microwave or on stovetop until it is very well done. Drain well (daub with paper towels if need be... we don't want too much water in this mix!)

Mix cauliflower with cream cheese, and butter in food processor in food processor. Blend well. Add chicken bullion granules, pepper, and onion flakes. Mix again.

Add cream and Keto Ketato mix and blend once more to mix thoroughly.

If mixture is too thick, add more cream; too thin? Add more Keto Ketato mix. Work until you get the consistency you prefer.

Spray an ovenproof dish with cooking spray and put mixture in. Add extra butter, and/or sprinkle with chopped parsley if you like. Bake 15 - 20 minutes and serve hot with low carb gravy.

Makes 6 servings — 5g effective carbohydrate per serving.





       

 

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