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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°F. 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;
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
- 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
- 2 10-oz pkgs frozen cauliflower (or fresh 3/4 head)
- 1 tsp chicken boullion granules
- 1/4 tsp white pepper
- 2 oz Philadelphia Cream Cheese, softened
- 1 tsp minced onion flakes (optional)
- 2 Tbsp butter
- 2 Tbsp heavy cream
Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is
very well done — fall-apart fork tender.
Drain well (perhaps even "blot" with paper towels to remove any extra moisture) and mix
cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand
or stand). Mixing with mixer will give "lumpier" results than a food processor, but
some people feel the lumps make it seem even more like mashed potatoes.
Add cream slowly and mix again. (You must be careful adding liquid. If you add too much,
you are in for trouble. Your dish may take a tiny bit more or less than the called
for amount of cream.)
Add pats of extra butter if you like, and a bit of paprika
or chopped chives sprinkled on top adds nice color as well.
Makes 6 servings. 7 grams net carbohydrate per serving.