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Sunday, 27 November 2016

Roast Chicken or Turkey with Stuffing : Made The Lower Carb Way

I do enjoy my Roast Chicken or Turkey served with some tasty stuffing, but some stuffings can be higher in carbs. Anne Aobadia has come up with this lovely lower carb alternative ... so why not let the aroma from bacon, sage and apples fill your house...

This low carb and delicious stuffing is rich, full of flavour and gluten-free. I'm sure the family will love it. Here is what you will need for eight servings ...

Serves 8
6g carb per serving
2 tablespoons butter
2 yellow (white) onions, finely chopped
150 g bacon, diced
225 g root celery, diced
1 apple, grated
60 g pecan nuts, chopped
2 pieces of low-carb bread
240 ml heavy (double) whipping cream
900 g ground (minced) pork
fresh sage 2-3 sprigs, finely chopped
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter, for greasing the baking dish

Tip: You can replace the celery root with half the amount of celery, ie 3–4 stalks, or 1/2 lb.

Please see recipe and full instructions here

The colour of downy sage leaves and their flavour varies but, in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour.

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi. Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.

Words and picture about sage taken from here 

All the best Jan


Tom said...

...will need to try it!

Jo said...

I've never made my own stuffing but we always buy the chestnut stuffing sold by our local butchers around Christmas time. Mick waits for it every year, it's his favourite part of Christmas dinner and we always buy extra to freeze so that he can enjoy it in to the new year.

Debbie said...

i LOVE sage, i grow it and then dry it - i seem to use a lot around the holidays!! i always make a traditional like bread stuffing, with sausage. i like the crunchy top and sides, the best part!!!

NatureFootstep said...

roast chicken, sound good :)

Margaret-whiteangel said...

the ingredients are looking great and i bet it tastes delicious. i don't eat stuffing, husband eats very little of it.

Christine said...

This looks delicious!

Revrunner said...

Miss having fresh sage readily available from my garden.

Debby Ray said...

Hello Jan...I hope you had a wonderful Thanksgiving! Your stuffing recipe sounds delicious but I'm afraid to say I did not go low carb this year :( My son lives for his grandmother's stuffing recipe which is what I make and yes, it is FULL of carbs....but OH SO delish! I need to really get back on track before Christmas is upon us! Oh MY! Have a great week ahead!

Magic Love Crow said...

I'm allergic to sage, but I love this recipe!!! Thank you!

Plowing Through Life (Martha) said...

This looks so good!

Carla from The River said...

Yum! Thank you for sharing.