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 ...

Ingredients:
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