Tuesday, October 18, 2011

Recipe: LCHF Sausage and Bread Stuffing

I served this recipe last night with Roasted Chicken and Garlic Mashed Cauliflower.  Even my high-carb loving family members loved it.  This stuffing was a huge hit!  No one believed it was LCHF.

Note: my husband made the roasted chicken (not pictured).  It was his first-ever attempt, and he accidentally roasted the entire bird breast-side down. 

Guess what?  It was phenomenal: the skin was extra crispy and the breast meat was extra juicy.  

We will be roasting all of our poultry breast side down from now on!

Here's how to make the stuffing:

LCHF Sausage and Bread Stuffing

  • ½ package Jimmy Dean pork sausage
  • ¼ stick butter
  • 12 oz mix aromatic vegetables, diced (I used a package of soup mix veggies, which included 1 small onion; 1 carrot; 1 small leek; 1 very tiny turnip)
  • 6 oz sliced mushrooms
  • 1 tablespoon each chopped fresh parsley and fresh dill
  • ¼ cup chicken stock
  • ¼ stick butter, cut into pieces
  1. Preheat oven to 375 F.
  2. In a large frying pan set to medium high heat, brown sausage and break apart into crumbles.
  3. Remove sausage from pan, leaving fat behind.
  4. Add butter to pan, and when melted, add the aromatic vegetables and cook until the onion is translucent.
  5. Add the mushrooms, and cook for approximately 5 more minutes, until they begin to soften.
  6. Add the herbs, biscuits and stock to the pan and stir to combine.
  7. Place the prepared stuffing into your baking pan of choice, and dot with butter. 
  8. Bake for 30 minutes, or until the stuffing is well browned and crispy on top. 

Serve with roasted chicken and mashed cauliflower for a fabulous traditional dinner!

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