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Old 11-13-2012, 04:36 AM   #1
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Widget's Stuffing





After several attempts at making stuffing using various lc bread recipes, I came to the conclusion that, at least for me, the traditional way of making stuffing with pre-baked bread doesn't work well for lc stuffing, so I decided to bake the bread along with the stuffing. It worked very well. I used rubbed sage, but you can use any seasonings that suit your own taste.

WIDGET'S STUFFING (serves 8)

3/4 cup almond flour
1/4 cup + 2 tablespoons coarsely chopped pork rinds (approx. 1/2 oz.)
1 tablespoon rubbed sage
1 teaspoon baking soda
1/8 teaspoon baking powder

1 lb. bulk sausage
6 tablespoons butter
1/2 cup onion, chopped
3/4 cup celery, chopped

2 eggs
1/2 cup chicken broth

Grind the pork rinds into a flour. In a small bowl, stir together the first 5 ingredients. Set aside. Oil an 8" square pan.

Brown the sausage, remove the sausage from the skillet. Preheat oven to 350 degrees. Add the butter, onion and celery to the skillet and cook until done the way you like it. Remove from heat.

In a small bowl, using a fork, beat the eggs and broth until well combined. Stir in 1/2 of the dry ingredients until well blended, then the other half. Stir 1/2 of this mixture into the skillet, then the other half. Stir in the sausage.

Spread into the pan and bake 25 minutes, just until lightly browned. Can be frozen.
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Old 11-13-2012, 07:20 AM   #2
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Great idea..And I think there is a Sage Sausage out there, too.
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Old 11-13-2012, 01:00 PM   #3
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Interesting...was it really good? I, too, have baked many LC breads to make stuffing with and have been disappointed every time. So? Good?
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Old 11-13-2012, 01:56 PM   #4
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It is really good. Tastes like traditional sausage stuffing. It is just as good reheated in the nuker the next day.
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Old 11-13-2012, 07:28 PM   #5
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Looks and sounds awesome! Thanks, I've been looking for a good stuffing recipe.
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Old 11-13-2012, 07:46 PM   #6
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I think I will try 1/2 of the recipe in a small casserole dish. I know I'll have to add poultry seasoning and black pepper to the sage. I like my stuffing highly seasoned but boy, I'm really impressed with your recipe. Thanks, Widget.
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Old 11-13-2012, 09:07 PM   #7
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Quote:
Originally Posted by Tweaker Geek View Post
I think I will try 1/2 of the recipe in a small casserole dish. I know I'll have to add poultry seasoning and black pepper to the sage. I like my stuffing highly seasoned
Since you are halving the recipe, of course you will have a shorter baking time. Watch it close and only bake until lightly browned. With any stuffing, if you bake it too long, it will be on the dry side.

One tablespoon of rubbed sage is equal to 1 tablespoon of dried sage or 2 1/4 teaspoons of ground sage. So half the recipe would be 1 1/8 teaspoon of ground sage. But of course if you use poultry seasoning, you'll have to cut down quite a bit on the sage. Since that is the only herb I put in my stuffing, I go heavy on the sage.
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Old 11-14-2012, 12:07 PM   #8
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That looks really good Widget. Thanks for the recipe.
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Old 11-16-2012, 01:00 PM   #9
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I made this today, Pennsylvania Dutch variation. No sage, but added parsley and saffron to the butter when sauteing the onion and celery. And just used country style sausage. It smells wonderful. just tasted a little bit, but I think it is just about perfect. Next time I'll use cooked, cut up chicken or turkey instead of sausage.
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Old 11-16-2012, 09:05 PM   #10
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Made it yesterday. YUM! Next time I will double the amount of celery, though, and perhaps some sauteed mushrooms, too. But it IS good. Thanks for posting.
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Old 11-20-2012, 03:21 PM   #11
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Widget - I just ground up a bag of pork rinds and then looked at your recipe, you say coarsely chopped, lol, I need to read before I prepare from memory!! Anyway, are you saying leave them a little chunky? Would it work if they're finely ground or be too mushy? I can get another bag of rinds tomorrow if need be. TIA
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Old 11-20-2012, 03:46 PM   #12
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The recipe calls for coarsely chopped rinds (for purpose of measuring them), and the first sentence of the instructions say to grind them into a flour. No, you don't want them to be chunky.
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Old 11-20-2012, 05:09 PM   #13
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Thanks, Widget I just reread the recipe for the umpteenth time and can't believe I missed that!! LOL, I think I'm tired - I'm not going to do anything until tomorrow.
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Old 11-21-2012, 07:41 AM   #14
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I'm making this tomorrow and can't wait!!! I've been looking forward to it for weeks. STUFFING!
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Old 11-21-2012, 02:59 PM   #15
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I am cooking it right now. Hoping it's yummy.
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Old 11-21-2012, 06:24 PM   #16
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Made this tonight. Only tweak I might make next time is (like Tweaker above me) I'd add a little poultry seasonings. Other than that, pretty good dish.
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Old 11-22-2012, 08:58 AM   #17
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I just made this and tasted a little corner (for quality purposes).

Ohhhhh my Goddddd!!!! It is exactly like real stuffing. I didn't have any rubbed sage, so I used a tiny bit of savory instead. And sage sausage. DELICIOUS.
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Old 11-22-2012, 03:23 PM   #18
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Made this for Thanksgiving and it's fantastic! Just like Vilya said - it tastes like the real thing! Thanks, Widget!
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Old 11-22-2012, 07:36 PM   #19
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Kudos, Widget - I made it and I love it! I added 2 Tbs. poultry seasoning, quite a bit of black pepper (cause I put black pepper in everything!) and a little salt. You have a winner with this one! Thank you so much for sharing with us.
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Old 11-25-2012, 08:53 PM   #20
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Tweaker

Your stuffing is delicious.
You have made so many good recipes with your
combination of pork rinds/almonds.

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Old 12-08-2012, 10:35 AM   #21
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Widget's Stuffing

Thanks again Widget. I made this stuffing last night
to go with our roast chicken and gravy. It is a winner. Hopefully
you all will try it. I used Jimmy Dean sausage, added 1/2 tsp.
poultry seasoning as I did't have the sage sausage. I baked it
a little longer. That pan is half gone. My DH loved it. This will
be my go to stuffing from now on. No worries about carbs.
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Old 11-16-2013, 12:43 PM   #22
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Bump for turkey day...
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Old 11-16-2013, 10:45 PM   #23
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This sounds awesome. I'll be making this to accompany the turkey I'm cooking this week.
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Old 11-23-2013, 10:41 AM   #24
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Well...I bought almond flour and was going to bake this lc bread to make into stuffing, but after reading the comments on here, I think I will go with this version instead I am hosting thanksgiving this year, and plan on making 90% lc foods The only acception is pumpkin roll and 2 pies. I can not wait to make this stuffing!!!!

One question...can you stuff the turkey with this?
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Old 12-08-2013, 11:53 AM   #25
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Quote:
Originally Posted by greengeeny View Post
Well...I bought almond flour and was going to bake this lc bread to make into stuffing, but after reading the comments on here, I think I will go with this version instead I am hosting thanksgiving this year, and plan on making 90% lc foods The only acception is pumpkin roll and 2 pies. I can not wait to make this stuffing!!!!

One question...can you stuff the turkey with this?
I wouldn't ever stuff a turkey with any stuffing, it's dangerous as the internal temperature is lower than it should be when stuffed and the danger zone happens. Bad bacteria and all that.
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Old 12-09-2013, 08:03 AM   #26
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I got a secret from a chef, and he said he bakes his dressing in a pan and cooks his turkey separately, and when the bird is done, the stuffs the dressing into the bird's cavity, and let's it stay there as the bird settles. You can't cut the bird right away because all the juices that have been forced out of the meat as it cooks gets reabsorbed , and some of that dripping gets absorbed by the stuffing while the bird rests.

That way he has a safe bird and a safe dressing that has the same moist deliciousness as a stuffing.

BTW, This was the BEST Dressing. I ate it and when it ran out I was sad. I might make it again just to have some cause it's THAT good! However, I probably wouldn't stuff the bird with it, because it is already very very moist, or at least mine was. I baked it in a deep dish, cause I didn't have a shallow dish, and honestly, as it dried out over the next few days of eating, the texture changed. The crust was the best part, so I think if you baked this in a shallow dish and bake it on the dry side, then you could then stuff the bird , post baking and let it soak up the juices. It would be too moist and loose otherwise.

Does anyone have any suggestions on how to cut the salt, as I found mine was a bit salty even before the gravy. Maybe I could use salt free broth, or a sausage with no salt added, do they make that? I used poultry seasoning, I don't think that has salt. Even so, it was a most delicious treat!
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Last edited by metqa; 12-09-2013 at 08:06 AM..
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Old 12-11-2013, 07:40 PM   #27
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This is a wonderful recipe! and so easy! I will never go back to trying to make lc bread to use for dressing. Thanks so much. I've got a feeling I will be making this year round.

edited to add that I doubled the recipe. Used Jimmy Deans sage sausage and froze it ahead for Thanksgiving and it worked great!

Last edited by yougottaeat; 12-11-2013 at 07:49 PM..
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Old 12-12-2013, 07:47 AM   #28
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Did you freeze it uncooked, or cooked it then froze it?
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Old 12-12-2013, 01:01 PM   #29
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I just made a half batch of this, using mild pork sausage. I spread it into an 8 inch cake pan, to make it thinner. I use 1/3t of baking soda to cut the salty taste, and unsalted butter.

IT TASTES SO GOOD. the top later is solid and the under layer is a bit soft but the flavor is spot on. Since I want to eat it with gravy, I want it to have a more tough texture of the surface, so I scooped it out and flipped it over so the underside could cook more and dry out a bit. On it's own, it's fabulous and just the right texture and taste.

Oh, I added a handful of mushrooms to it and it's perfect.
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Old 12-12-2013, 06:47 PM   #30
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I doubled the recipe spread in a 9 X 13 pan and froze it uncooked. I put in the frig the day before Thanksgiving then baked it.
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