Sausage-Sage Stuffing


Photo: flickr user califrayray
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Ingredients

8 slcs Atkins white bread or rye bread toasted till
2 pounds ground pork
teaspoon salt
1 teaspoon fennel seeds
6 tablespoons salted butter divided
cup chopped celery
1 onion chopped
4 teaspoons ground sage
1 can reduced-sodium chicken broth - (14 ½ oz)
3 eggs beaten
cup chopped Italian (flat leaf) parsley

Preparation

1
Heat oven to 350 degrees. Cut bread into 1/2-inch cubes; transfer to a large bowl.
2
In a large skillet, over medium heat, brown pork with salt and fennel seeds; drain. Transfer to a large bowl.
3
Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5 minutes until vegetables are softened; stir in sage; cook 2 minute more. Add chicken broth; stir well.
4
Pour vegetable mixture into bread cubes, toss gently. Add pork, eggs and parsley. Toss gently to combine. Stuffing should be moist.
5
Transfer to a buttered casserole. Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.
6
This recipe yields 12 servings.
7
Description: "For most people, stuffing is synonymous with Thanksgiving. With Atkins controlled carbohydrate bread, everyone can dig in and enjoy."

Tools

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Tags:

dressing
side
Stuffing
Herbs
dish

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 1:24pm

Creator:

Anonymous

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