For most people, stuffing is synonymous with Thanksgiving. With Atkins controlled carbohydrate bread, everyone can dig in and enjoy.
8 slices Atkins white 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.
Prep time: 20 minutes
Marinate time: 10 minutes
Bake/Cook time: 40 minutes
Carbohydrates: 9 grams
Net Carbs: 4.5 grams
Fiber: 4.5 grams
Protein: 25 grams
Fat: 24.5 grams