Sausage-Sage Stuffing
By: Anonymous
Published: Saturday, February 13, 2010 - 1:24pm

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."