Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-19-2009, 04:29 AM   #1
Way too much time on my hands!
 
Join Date: Nov 2007
Posts: 13,985
Gallery: flatferenghi
toying with the idea of doing a meat based stuffing.

yes, i know if it is outside the turkey cavity, it is dressing. But that is what we called it in our house. Just as Pluto was considered a planet at the time I was dropped off on your world. Now it has been demoted. In my house, it is still a Planet. But i digress. I am thinking of taking a small amount of ground beef and Hillshire Farm sausage, removed from the casing (the zero carb per 2 oz portion one-they make several varieties) cooking them in a stove top pan with celery, onion, mushroom, garlic, black pepper, and sage(not too much). Just to get it started, a little oil, and toward the end of the cooking, some butter ad lib. How does that sound? How would u improve it w/o added pork rinds or low carb bread? Love & Profits: FLATFERENGHI
flatferenghi is offline   Reply With Quote

Sponsored Links
Old 11-19-2009, 04:47 AM   #2
LJB
Way too much time on my hands!
 
LJB's Avatar
 
Join Date: Jan 2008
Location: Boston, Massachusetts
Posts: 24,510
Gallery: LJB
Stats: Size 8 at Present
WOE: Real food.
Quote:
Originally Posted by flatferenghi View Post
yes, i know if it is outside the turkey cavity, it is dressing. But that is what we called it in our house. Just as Pluto was considered a planet at the time I was dropped off on your world. Now it has been demoted. In my house, it is still a Planet. But i digress. I am thinking of taking a small amount of ground beef and Hillshire Farm sausage, removed from the casing (the zero carb per 2 oz portion one-they make several varieties) cooking them in a stove top pan with celery, onion, mushroom, garlic, black pepper, and sage(not too much). Just to get it started, a little oil, and toward the end of the cooking, some butter ad lib. How does that sound? How would u improve it w/o added pork rinds or low carb bread? Love & Profits: FLATFERENGHI
Sounds good. I would add some low-carb bread crumbs instead of pork rinds. They expand inside the turkey cavity quite nicely.
LJB is offline   Reply With Quote
Old 11-19-2009, 07:28 AM   #3
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,635
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I do something similar to that and I like it even better than I used to love real bread stuffing. I added some cheese to make it all sort of stick together. I'm planning to make some for myself next week to go with my turkey and Pumpkin Bake.



SAUSAGE-MUSHROOM "DRESSING"
1 pound pork sausage
1 medium onion, coarsely chopped, about 4 ounces
2 stalks celery, coarsely chopped
16 ounces fresh mushrooms, quartered
4 ounces Monterey jack cheese, shredded
Salt and pepper, to taste

In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add the mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt and pepper, to taste. Microwave to melt the cheese and heat through or bake at 350║ for 30 minutes until browned on top.

Makes 4-6 servings
Can be frozen

Per 1/4 Recipe: 509 Calories; 39g Fat; 33g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 339 Calories; 26g Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
LindaSue is offline   Reply With Quote
Old 11-19-2009, 08:24 AM   #4
Senior LCF Member
 
Join Date: Mar 2008
Location: NC
Posts: 671
Gallery: BillB
Stats: 450+/293/200................ A1C: 12.4--->5.2
WOE: Atkins/VLC/Alternate Day--1g Metformin twice a day
Start Date: Last restart, June 2009 at 450+
I would fling some shrimp in there. Maybe a sprinkle of dried cranberries? Pecans. Definitely pecans.

--bill

Last edited by BillB; 11-19-2009 at 08:29 AM..
BillB is offline   Reply With Quote
Old 11-19-2009, 08:29 AM   #5
Way too much time on my hands!
 
Join Date: Nov 2007
Posts: 13,985
Gallery: flatferenghi
actually, trying to keep the cost as well as the carbs down

i think i will stick with my ingredients and add parsely, & some paprika for color. I think it will be palatable. I am only making enough for 2-3 portions. FF
flatferenghi is offline   Reply With Quote
Old 11-19-2009, 12:54 PM   #6
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,635
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by flatferenghi View Post
i think i will stick with my ingredients and add parsely, & some paprika for color. I think it will be palatable. I am only making enough for 2-3 portions. FF
No reason for it not to be palatable with those ingredients. What's not to like?
LindaSue is offline   Reply With Quote
Old 11-22-2009, 01:47 PM   #7
Blabbermouth!!!
 
LeighDear's Avatar
 
Join Date: Dec 2000
Location: Pensacola, Florida
Posts: 5,425
Gallery: LeighDear
If "Stuffing" isn't actually cooked INSIDE the bird, is it still considered "Stuffing"?

I send a nod out to "Stove Top Stuffing". A VERY popular commercial and HUGE selling product. But it's made ON THE STOVE!

Decide if you want something delicious, or "technically" correct. *LOL*

I make an unbelievably delicious "Stuffing". It it NOT strictly LC, but I try.
LC bread cubes toasted & very dry. Saute Leeks, mushrooms and celery til soft in an obscene amount of butter. Dump in a bowl, then cook about 1/2 pound of chopped bacon.
Put your bread cubes, veggies and bacon in a HUGE bowl. Beat 2 eggs with a bit of Seasoning Salt, then pour over the bread/veggie mix & combine. Add 1/2 cup turkey drippings (if you have them) or chicken broth. Mush it all up so it's moist, but not wet.

Spread in a greased 13X9 pan. Bake at 350 for 35 minutes, then put the pan under the broiler to make the top layer crunchy & crispy.
LeighDear is offline   Reply With Quote
Old 11-22-2009, 03:28 PM   #8
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,635
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by LeighDear View Post
If "Stuffing" isn't actually cooked INSIDE the bird, is it still considered "Stuffing"?
I may not stuff it into a bird but I will stuff it into my mouth, LOL.
LindaSue is offline   Reply With Quote
Old 11-22-2009, 03:29 PM   #9
Senior LCF Member
 
motyok's Avatar
 
Join Date: May 2008
Location: Tulsa, OK
Posts: 65
Gallery: motyok
Start Date: February 08
This one is sausage based, with lots of great veggies and egg/Parmesan cheese to bind it. It is really good.

Sausage Stuffing

2 pounds sage flavored sausage
1 pound mushrooms
3 ribs celery
1 small onion
1 pound cauliflower
1/4 cup chopped walnuts
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup grated Parmesan cheese
4 eggs

Slice or chop vegetables in a food processor. Be sure the cauliflower is shredded finely. Brown sausage, celery and mushrooms in a skillet. Drain off grease. In a large bowl, combine meat mixture, cauliflower, nuts, spices, Parmesan cheese and stir well. In a small bowl, beat eggs. Add the eggs to the large bowl and mix well. Transfer the stuffing to a sprayed large casserole dish. Bake at 325 degrees for 40 minutes.
motyok is offline   Reply With Quote
Old 11-22-2009, 04:03 PM   #10
Blabbermouth!!!
 
LeighDear's Avatar
 
Join Date: Dec 2000
Location: Pensacola, Florida
Posts: 5,425
Gallery: LeighDear
I don't see a meat BASED stuffing as complimenting the bird. You still want the turkey to taste like turkey, right? I'd say minimize other protein components.

I see bacon as "important", but not overwhelming.

SERIOUSLY, Linda Sue!

I got the original recipe from a Bon Appetite mag back in the mid-90's...the bread is supposed to be Sourdough.

The beauty is that you can use beef broth & "meaty" seasons to stuff a rolled beef roast. Or "porky" seasons to stuff a rolled pork roast, or THICK pork chops.

I've served my LC stuffing in thick pork chops to TOTALLY unaware guests. Do a quick pan gravy with the drippings and some HWC reduced down.....*lip smack* They had no clue that my WOE was more important! *grin*

Last edited by LeighDear; 11-22-2009 at 04:08 PM..
LeighDear is offline   Reply With Quote
Old 11-22-2009, 04:11 PM   #11
Major LCF Poster!
 
slimlizzie's Avatar
 
Join Date: Nov 2006
Location: On a hill in Wisconsin
Posts: 1,773
Gallery: slimlizzie
Stats: 186/180/148 fully clothed
WOE: LC
Start Date: 1999
Quote:
Originally Posted by flatferenghi View Post
yes, i know if it is outside the turkey cavity, it is dressing. But that is what we called it in our house. Just as Pluto was considered a planet at the time I was dropped off on your world. Now it has been demoted. In my house, it is still a Planet. But i digress. I am thinking of taking a small amount of ground beef and Hillshire Farm sausage, removed from the casing (the zero carb per 2 oz portion one-they make several varieties) cooking them in a stove top pan with celery, onion, mushroom, garlic, black pepper, and sage(not too much). Just to get it started, a little oil, and toward the end of the cooking, some butter ad lib. How does that sound? How would u improve it w/o added pork rinds or low carb bread? Love & Profits: FLATFERENGHI
I like it I like it....
slimlizzie is offline   Reply With Quote
Old 11-22-2009, 04:12 PM   #12
Major LCF Poster!
 
slimlizzie's Avatar
 
Join Date: Nov 2006
Location: On a hill in Wisconsin
Posts: 1,773
Gallery: slimlizzie
Stats: 186/180/148 fully clothed
WOE: LC
Start Date: 1999
Quote:
Originally Posted by LindaSue View Post
I may not stuff it into a bird but I will stuff it into my mouth, LOL.
slimlizzie is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 10:20 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends« is a registered mark of Friends Forums, LLC.