With Thanksgiving only days away, recipe planning and grocery shopping is at its peak. Before you head out this week with your grocery list, see if you can stock up on low carb alternatives to your favorite Thanksgiving dishes. A low carb plate alternative to a traditional plate can still be satisfying, such as stuffing, cranberry relish, and gravy. In the stuffing dish, substitute vegetables for the bread or croutons as an appropriate starter for low carb die hards. Try this recipe instead of all that bread! This recipe is courtesy of George Stella, the author of George Stella’s Livin’ Low Carb: Family Recipes Stella-Style published by Simon and Schuster.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ease of preparation: easy
Nutritional Analysis per Serving:
Calories: 120 Total Fat: 2g Saturated Fat: 2g Carbohydrates: 3g Fiber: 1g
- 3/4 pound turkey sausage (you may use pork breakfast sausage)
- 1/4 cup finely chopped celery
- 1/4 cup chopped red onion
- 2 eggs
- 2 cups coarsely chopped cauliflower
- 1/2 cup diced yellow squash
- 1/2 cup grated Parmesan
- 1 tablespoon chopped parsley leaves
- 3 tablespoons chopped fresh sage leaves
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Equipment: 8 by 8-inch square baking dish
Preheat oven to 350 degrees.
1. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
2. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients.
3. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.