Sausage-Sage Stuffing

By á-170456

Ingredients

• 8 slices Atkins white bread or rye bread toasted till 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 reduced-sodium chicken broth - (14 1/2 oz)
• 3 eggs beaten
• 1/2 cup chopped Italian (flat leaf) parsley

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees. Cut bread into 1/2-inch cubes; transfer to a large bowl.

In a large skillet, over medium heat, brown pork with salt and fennel seeds; 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; 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. Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.

This recipe yields 12 servings.

Carbohydrates: 9 grams
Net Carbs: 4.5 grams
Fiber: 4.5 grams
Protein: 25 grams
Fat: 24.5 grams
Calories: 352