SAUSAGE-SAGE STUFFING
Servings: 12
Prep time: 0:20:00
Bake/Cook time: 0:40:00
Calories: 352
Fat: 24 grams
Protein: 25 grams
Carbohydrates: 9 grams
Fiber: 4 grams
Net Carbs: 4 grams
8 slices Atkins Bakery White Bread or Rye Bread, toasted
until crispy
2 pounds ground pork
1/2 teaspoon salt
1 teaspoon fennel seeds
6 tablespoons salted butter, divided
1 1/2 cups chopped celery
1 onion, chopped
4 teaspoons ground sage
1 can (14.5 ounces) reduced sodium chicken broth
3 eggs, beaten
1/2 cup chopped Italian (flat leaf) parsley
1. Heat oven to 350. 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. Pour vegetable mixture into bread cubes, toss
gently. Add pork, eggs and parsley. Toss gently to
combine. Stuffing should be moist. Transfer to a
buttered casserole.
4. Dot top of stuffing with remaining 3 tablespoons butter.
Bake 40 minutes, turning once halfway through baking
time.
This stuffing gets its savory flavor from ground pork and sage,
with a hint of anise from fennel seeds. Thanks to Atkins low carb
rye bread, you can enjoy this stuffing recipe in OWL and
beyond.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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