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Old 10-28-2009, 04:46 PM   #1
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Thanksgiving Stuffing???

So, what are you doing instead of stuffing for Thanksgiving dinner?

In the past I have substituted low-carb bread, but I haven't been able to find it as of late.
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Old 10-28-2009, 04:50 PM   #2
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Turkey!!!!

No but seriously, Linda Sue has a stuffing recipe that uses carbquik if you wanted to maybe order some online... the picture looks pretty darn good.
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Old 10-28-2009, 05:05 PM   #3
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Thanks, Rachel! I did a search on Linda Sue's site and found this: Linda's Low Carb Menus & Recipes but t doesn't take Carbquick. Guess I'll keep searching for that other recipe too.
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Old 10-28-2009, 05:16 PM   #4
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i'm not too sure of a recipe but i was just thinking about this today for real LOL....

sausage would have to be in it....the crumbly kind....
celery would be in it.....sauteed onions with that too....
butter....
poultry seasiong....
sage....some kinda wonderful GRAVY
oooooooh maybe some crunched up pork rinds and soaked up in that sausage grease....
i'm just pulling things out of me head but i'm so excited to get to find out what it all might taste like...i love inventing recipes!

good luck and post back if you find a good recipe!!!
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Old 10-28-2009, 05:21 PM   #5
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Quote:
Originally Posted by mayleesa View Post
i'm not too sure of a recipe but i was just thinking about this today for real LOL....

sausage would have to be in it....the crumbly kind....
celery would be in it.....sauteed onions with that too....
butter....
poultry seasiong....
sage....some kinda wonderful GRAVY
oooooooh maybe some crunched up pork rinds and soaked up in that sausage grease....
i'm just pulling things out of me head but i'm so excited to get to find out what it all might taste like...i love inventing recipes!

good luck and post back if you find a good recipe!!!
I found a recipe that uses pork rinds on Linda Sue's site, but she said it ended up gummy and she wouldn't be making it again. What cracks me up is she still posted the recipe, lol!
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Old 10-28-2009, 05:45 PM   #6
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My Granny taught me how to make her Cornbread Dressing w/ Chicken and I've made it every year on Easter, Thanksgiving and Christmas as that is when she made it when she was alive.
She made cornbread and then crumbled it up along w/ 2 pcs of toasted white bread, celery salt, onion salt, sage and an egg or two plus the chicken. Not sure why she used the salts instead of the celery or onion, probably lazy! LOL!
Anyway, I'm going to make it for my Mom and BF as I always do every year and I'm sure I will have a small portion instead of eating half a pan of it!
I wish I could find a way to make the cornbread healthier but same taste!
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Old 10-28-2009, 06:08 PM   #7
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I've really liked this stuffing, and it uses only all natural ingredients. (And I'm not like an oopsie fan anymore)...

Stuffing

3 cups stale oopsie rolls
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water

Preheat oven to 375 degrees F.

Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.

Makes 6, 3/4 cup servings

Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g
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Old 10-28-2009, 06:13 PM   #8
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What are these oopsie roll things I keep seeing on peoples menus?!
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Old 10-28-2009, 07:52 PM   #9
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Quote:
Originally Posted by BaileysGirl View Post
What are these oopsie roll things I keep seeing on peoples menus?!
BaileysGirl

There's almost a whole book on these boards about Oopsie rolls!

However, here's a link and the basic recipe. It's a take-off on the original "Revolution Rolls" from Dr. Atkins book. Cleochatra goofed when she was making them and came up with this "new" version. Happy reading


Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


Makes 6@ about 85 calories a piece, >1 carb per
Induction Friendly, Gluten-Free
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Old 10-28-2009, 08:39 PM   #10
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Quote:
Originally Posted by cleochatra View Post
I've really liked this stuffing, and it uses only all natural ingredients. (And I'm not like an oopsie fan anymore)...

Stuffing

3 cups stale oopsie rolls
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water

Preheat oven to 375 degrees F.

Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.

Makes 6, 3/4 cup servings

Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g
I wonder if I could put this IN the bird???

Oh, and how long does it take for the Oopsies to go stale?

Thanks for making that "oopsie," BTW.

Last edited by SecondTimeAround; 10-28-2009 at 08:40 PM..
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Old 10-28-2009, 09:02 PM   #11
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Don't put it in the bird! I just don't think it'd work.

I think mine go stale in about three days if left out, but I live in a super dry area.
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Old 10-28-2009, 09:04 PM   #12
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Oh, and how long does it take for the Oopsies to go stale?
I made this recipe last year and I just put the oopsies in the oven for a bit to "toast" and dry out. Worked great!! I'm using this recipe again this year too.

Thanks Cleo!!
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Old 10-28-2009, 09:33 PM   #13
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Thank you! I love stuffing.
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Old 10-29-2009, 04:08 AM   #14
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i also am trying a Linda Sue stuffing w/o carbquick

I am using a low carb bread which as 1/2 the carbs as the one referred to in her recipe. I hope to try it out this weekend in a trial run. I have almost no experience in stuffing. I suppose i have to call it dressing, because i am not putting it inside the bird. But, no...i am still calling it stuffing.!!! Love & Profits: FLATFERENGHI
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Old 10-29-2009, 04:49 AM   #15
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Here is a link to the recipe I will be using:
http://www.lowcarbfriends.com/bbs/lo...-dressing.html
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Old 10-29-2009, 06:01 AM   #16
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Kathy I make a sausage stuffing that now my whole family eats along with their traditional bread stuffing. Sorry I don;t measure but I use

Jimmy Deans sage sausage fry it up while frying it add sliced mushrooms and onions and cranberries, cook till sausage is done. season well with salt, pepper and lots of poultry seasonings and some more sage, I like it spicy. to help "hold" it together I beat one or 2 eggs depending on the size I made, add a little cream and a handful of shredded mild cheese and pour this over the sausage mix and cook till liquid is absorbed , just a minute or so stirring constantly. Quick easy and delicious
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Old 10-29-2009, 06:26 AM   #17
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Another thought..

Stuffing Topping:

1 Tbs. butter
1/3 cup chopped onion
3 stalks of chopped celery
1/4 of a chopped green pepper

In a skillet, place butter and cook veggies until soft. Set aside

1 cup almond flour
1 1/2 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 Tbs. dried parsley
1/2 cup chicken broth
1 whole egg
3/4 tsp. baking powder

Mix the above ingredients in a bowl. Then gently add cooked veggies.

Bake at 325 for 30 minutes or so.

You can also use Snow White's Sage Bread as a stuffing bread..
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Old 10-29-2009, 06:38 AM   #18
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Thanks everyone! I have so many options!!!
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Old 10-29-2009, 07:10 AM   #19
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I just thought of something. What about that Julian bread or whatever its called?
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Old 10-29-2009, 07:30 AM   #20
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What about that Julian bread or whatever its called?
I was thinking the same thing. I keep thinking about ordering it--maybe now is the time!
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Old 10-29-2009, 08:01 AM   #21
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I just thought of something. What about that Julian bread or whatever its called?
Haven't heard of it. Must be something that is sold???
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Old 10-29-2009, 08:08 AM   #22
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Sausage Apple Stuffing

SAUSAGE APPLE STUFFING
Delicious stuffing may be used to stuff poultry, or used as stovetop stuffing.

1 lb pork sausage meat, (0.454 kg)
(seasoned)
1 apple, peeled, cored and chopped
1/2 cup chopped onion (125 mL)
1/4 cup grated Parmesan cheese (50 mL)
1 egg
1/4 tsp salt, or to taste (1 mL)
1/4 tsp black pepper (1 mL)

In medium skillet, cook pork sausage meat until cooked through and no longer pink. Set aside. In drippings, cook apple and onion until tender, about 10 minutes, stirring occasionally. Cook over medium heat until onion is soft and translucent. Remove from heat.

Add pork sausage meat, Parmesan cheese, egg, salt and pepper; stir until well combined. If using as stovetop stuffing, return to low heat and stir until egg is cooked.

Nutritional Analysis: 8 servings, 1 serving:
262.4 calories; 15.7 g protein; 19.9 g fat; 4.5 g carbs
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Old 10-29-2009, 09:25 AM   #23
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Has anyone ever tried to make stuffing out of flax muffins? It seems like it would make good stuffing?
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Old 10-29-2009, 01:00 PM   #24
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I just ordered 6 loaves of bread from Natural Oven's Bakery so I'll have enough for stuffing for Thanksgiving. Julie
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Old 10-29-2009, 02:03 PM   #25
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I am thinking of trying this by Laura Dolson at about.com
Low-Carb Stuffing Bread Recipe - Gluten-Free Bread for Low-Carb Turkey Stuffing
It is a recipe for stuffing as well as a recipe for a loaf of low carb bread made with almond flour with poultry seasoning, etc. You make the bread first and then use it to make the turkey dressing. I haven't tried it yet, but may do so this year.
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Old 10-29-2009, 02:14 PM   #26
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I am thinking of trying this by Laura Dolson at about.com
Low-Carb Stuffing Bread Recipe - Gluten-Free Bread for Low-Carb Turkey Stuffing
It is a recipe for stuffing as well as a recipe for a loaf of low carb bread made with almond flour with poultry seasoning, etc. You make the bread first and then use it to make the turkey dressing. I haven't tried it yet, but may do so this year.
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I think I might make this bread, and then let my mom use it to stuff the bird as she usually does, just subbing this for the bread aspect. Is almond flour easy to find?
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Old 10-29-2009, 04:48 PM   #27
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almond flour is easy to find.....in the baking aisle next to flour, there are some specialty flours i have found gaining popularity!!! it's expensive like 10.00 and up for a 2lb bag....but it seems to be worth it....thanks for the post i love the suggestions
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Old 10-29-2009, 06:06 PM   #28
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You can also use Snow White's Sage Bread as a stuffing bread..
Yes Carolyn - that one is soooo good!!!

http://www.lowcarbfriends.com/bbs/lo...-friendly.html

This link http://www.lowcarbfriends.com/bbs/re...l#post10875778 has both her recipes on the first page.
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Old 10-30-2009, 01:20 PM   #29
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Yes Carolyn - that one is soooo good!!!

http://www.lowcarbfriends.com/bbs/lo...-friendly.html

This link http://www.lowcarbfriends.com/bbs/re...l#post10875778 has both her recipes on the first page.

That's what I used as our base last year. I think I cooked the sage breada day in advance and toasted it up/let it dry out a bit in the oven. Mixed w/ celery and onions, spices, herbs, etc. the day of. Too much liquid made the "bread" part break down so I had better luck keeping it drier, kwim?
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Old 10-30-2009, 01:52 PM   #30
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I adapted this recipe from one I found on Recipezaar. My husband says that it tastes like my mother's cornbread dressing.

Quinoa Dressing
Serves 6 - 8

INGREDIENTS

* 2 cups rinsed quinoa
* 4 cups water or chicken broth
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped mushrooms
* 4 pre-cooked breakfast sausage links, chopped
* 2 tablespoons melted butter (optional)
* 2 teaspoons rubbed sage
* 1 teaspoon poultry seasoning
* 1/4 teaspoon black pepper
* 3/4 teaspoon salt

DIRECTIONS

Rinse Quinoa thoroughly, either by using a strainer or by running fresh water over the Quinoa in a pot. Drain excess water. Place Quinoa and water or broth in a 1 ˝ quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (about 15 minutes). You will know that the Quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.#

While the quinoa is cooking, combine the onion, celery and mushrooms in a microwave safe bowl. Partially cover the bowl and microwave for 3 minutes to soften vegetables.

Cool quinoa slightly. Fluff with fork and add the onion, celery, mushrooms, sausage, butter, salt and spices to quinoa. Mix well, and taste. Ad more seasonings to taste, if necessary.

Wrap a clean dish towel around the pot’s lid and place on pot. Turn heat to low and allow to steam for at least 30 minutes/up to an hour OR add the quinoa mixture to the turkey’s roasting pan 1 hour before you expect the meat to be done.

Last edited by Susan_C; 10-30-2009 at 01:53 PM..
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