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Old 11-25-2013, 05:08 AM   #1
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Low Carb Bread Stuffing Recipe Suggestions?

Hi all!

After searching for over an hour on the InterWebs, I am not able to identify a stuffing recipe that uses low carb bread (almond flour bread, Buttoni's foccacia bread, etc) as a base for stuffing. Does anyone know of one? We don't traditionally eat cornbread or rice-based stuffing around here, so I would really like to find a bread-based one.

We did the veggie one from George Stella last year and it was good- but not quite the ticket.

Thanks in advance!

Gabby
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Old 11-25-2013, 05:40 AM   #2
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I have several stuffing recipes. Are you looking for a sausage stuffing or one without sausage. I have both, as well as the bread recipes recommended for the stuffing.
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Old 11-25-2013, 06:39 AM   #3
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I think you can do what you would traditionally do and just switch out the bread. You will have to toast whatever low carb bread you are using first and maybe adjust the liquid but I think it could be very similar
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Old 11-25-2013, 07:04 AM   #4
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Quote:
Originally Posted by Soobee View Post
I have several stuffing recipes. Are you looking for a sausage stuffing or one without sausage. I have both, as well as the bread recipes recommended for the stuffing.
Definitely WITH sausage- yes, indeedy! If you don't mind sharing your recipes or a link I would be so very grateful (as would my hubs and my stepdad- we are all LC'ers!)

Gabby
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Old 11-25-2013, 07:55 AM   #5
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this is my thought... since this is something everyone would WANT to do, and it's not done much, there is probably a reason. maybe not that successful?

as I said before, if you eat soy, I recommend the frozen tofu base. get a good tasting tofu, dice it the size of stuffing bread cubes, freeze it, thaw it, squeeze it out, and make the stuffing. It becomes like little sponge cubes and soaks up a lot. I used celery, mushrooms, and walnuts with it.
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Old 11-25-2013, 09:55 AM   #6
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Sausage and Bread Stuffing LCHF
½ package Jimmy Dean pork sausage
¼ stick butter
12 oz. mix aromatic vegetables, diced (I used a package of soup mix veggies, which included 1 small onion; 1 carrot; 1 small leek; 1 very tiny turnip)
6 oz. sliced mushrooms
1 tablespoon each chopped fresh parsley and fresh dill
8 LCHF Buttery Garlic Cheese Biscuits, torn into pieces
¼ cup chicken stock
¼ stick butter, cut into pieces
Directions:
Preheat oven to 375 F. In a large frying pan set to medium high heat, brown sausage and break apart into crumbles. Remove sausage from pan, leaving fat behind. Add butter to pan, and when melted, add the aromatic vegetables and cook until the onion is translucent. Add the mushrooms, and cook for approximately 5 more minutes, until they begin to soften. Add the herbs, biscuits and stock to the pan and stir to combine. Place the prepared stuffing into your baking pan of choice, and dot with butter. Bake for 30 minutes until the stuffing is well browned and crispy on top.
Buttery Garlic and Cheddar Biscuits LCHF
¼ cup butter, melted and slightly cooled
1/3 cup sifted Coconut Flour
4 eggs
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon baking powder
1 cup sharp cheddar cheese, shredded
Preheat oven to 400 degrees. Line a cookie sheet with foil, and grease. Whisk together eggs, butter, salt, and garlic powder. Add coconut flour and baking powder and whisk until there are no lumps. Fold in cheese. Drop batter by the 2 oz. scoop onto greased cookie sheet. Bake for 15 minutes until lightly browned. Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won't stay crisp.
Bread Sausage Stuffing Jen
1 lb. seasoned sausage meat
1 cup finely chopped onion
4 slices Jiffy Cinnamon Raisin Bread
2 eggs, fork beaten
1/4 cup water
1 tsp. dried parsley
1/4 tsp. instant chicken stock mix
1/4 tsp. salt
1/4 tsp. black pepper
In large skillet, cook sausage meat. Add onion; cook until soft. In large bowl, combine cooked sausage and onion, bread, eggs, water, parsley, instant chicken stock mix, salt and pepper. Use to stuff poultry or bake at 350°F for 20 minutes.
Jiffy Cinnamon Raisin Bread Jen
7 tbsp. ground almonds
31/2 tsp. coconut flour
31/2 tsp. oat flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (
2 to 3 tbsp. raisins, snipped in half
3 eggs
41/2 tsp. heavy cream, OR almond milk, OR coconut milk
Liquid sucralose to equal 4 tsp. sweetener
11/2 tsp. olive oil
3 tbsp. shredded Monterey Jack cheese, optional
Spray an 8-inch square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese, if using and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds. Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread.
Stuffing Widget
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 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, 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.
Stuffing Living Low Carb
1 Loaf of Low Carb Bread from Kelly
1 lb. ground pork sausage (Sage flavored, if available)
2 ribs of celery, chopped
1/4 of a large onion, chopped
1 garlic clove, minced
8 oz. cremini mushrooms, chopped
1/2 tsp. rubbed sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Dijon mustard
1 cup low sodium chicken broth
2 eggs
Preheat oven to 300 F. Cut the bread loaf into small cubes. Place the cubes on a baking tray and cook for 45 minutes to 1 hour or until the bread has dried out. After removing the bread from the oven increase the temperature to 350 F. Brown the sausage in a skillet over medium-high heat. Once cooked, remove the sausage (leave the renderings) and let drain on a paper towel. Add the celery, onion, garlic, mushrooms, and spices to the pan and cook for 5-7 minutes or until tender. In a bowl, combine the sausage, veggies, and bread and pour into an 8" x 8" baking dish. Combine the eggs and chicken broth and whisk thoroughly. Pour the egg/broth mixture over the bread mixture and ensure that everything is coated and mixed. Bake at 350 F covered for 15 minutes. Uncover and cook for another 10-15 minutes or until golden brown.
Bread from Kelly Bejelly Girl Worth Saving
4 eggs
1 cup water
2 tbsp. of apple cider vinegar
½ cup of coconut flour
½ tsp. of garlic powder
¼ cup + 1 tsp. of coconut oil melted
¼ tsp. of Rough ground Celtic Sea Salt
1 tsp. of Caraway Seeds, ground
½ tsp. baking soda
Take out your 4 eggs and bring to room temperature. Add the apple cider vinegar, water and ¼ cup of melted coconut oil and blend on low for 30 seconds. Then add in the coconut flour, garlic powder, salt, ground caraway seeds and baking soda and blender for one minute. Grease your baking tin with the ¼ tsp. coconut oil. Pour the batter into 2 mini loaf pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean. Optional – if you want to get that nice golden look – 1 minute before you take the bread out of the oven, rub a small tsp. of coconut oil on the top and broil on low until you get the color you want.
Herbed Grain Free Stuffing Gourmet Girl Cooks
6 cups of grain free stuffing bread cubes
2 cups turkey or chicken broth
1/2 pound Italian sausage, (or preferred type or flavor of bulk sausage), optional
2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/4 cup fresh flat leaf parsley, chopped
1/2 cup onion, finely diced
1 cup celery, chopped or thinly sliced
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon pepper, or to taste
1 Granny Smith apple, cored and diced, optional
1/2 cup fresh cranberries, coarsely chopped, optional
1 cup sliced fresh mushrooms, cooked, optional
8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees F. Please grain free bread cubes in a large bowl and set aside. In a medium to large skillet, brown optional bulk sausage well, breaking and crumbling into pieces as it cooks; remove cooked sausage and add to the bowl of bread cubes. Place butter in a large saucepan or stockpot; add onion and celery and cook for about 4-5 minutes until celery and onion is crisp-tender. Add chopped apple and cranberries (if using) to the celery and onion mixture and cook a few more minutes just to soften slightly. Add herbs (sage, rosemary, thyme, parsley), the bowl of bread cubes with optional cooked sausage and mushrooms to the pot; stir until mixed. Pour broth over the stuffing mixture and toss lightly (add enough to moisten, but do not over saturate). Spoon mixture into a well-greased 9 x 13 baking dish or casserole dish; cover and bake at 350 degrees F for about 35-40 minutes. If desired, uncover and bake an additional 10-15 minutes to give it a drier "crusty topping" or until stuffing is the desired moistness and consistency (you can add additional broth, if needed while it is cooking).
Stuffing Bread Cubes Gourmet Girl Cooks
1/4 cup organic coconut flour
1 cup blanched almond flour
2 cups organic ground golden flax seed
4 teaspoons baking powder
2 teaspoons Italian seasoning
1 teaspoon Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 eggs
1 cup water
1 tablespoon apple cider vinegar
4 tablespoons extra virgin olive oil
Preheat oven to 375 degrees F. In a medium sized bowl, mix all dry ingredients together; add eggs, water, vinegar and oil and mix well. Dough will be thick and a bit sticky and slightly springy feeling. Let the dough sit for about 5 minutes while you prepare the baking pan. Line a baking pan or cookie sheet with non-stick foil lightly brushed with oil or parchment paper sprayed or brushed with oil. Place ball of dough in the center of the pan and begin pressing the dough outward using a lightly oiled rubber spatula to a thickness of 1/4 to 1/2 inches thick. Bake at 375 degrees for 25-30 minutes or until the bread is lightly golden and feels done when pressed near the center. This makes a 1/2 to 3/4-inch thick stuffing bread.
Remove bread from oven and transfer to a rack; let cool for approximately 10-15 minutes. Lower oven temperature to 300 degrees F. Place cooled bread on a cutting board and cut into approximate 1/2-inch cubes; place cubes back on baking sheet and return to 300 degree oven and bake for approximately 30-40 minutes, or until cubes are dried and crisp (when done, cubes should be hard when pinched or gently squeezed). When bread cubes are thoroughly dry, hard and toasty, remove from oven and let cool completely.

Last edited by Soobee; 11-25-2013 at 09:57 AM..
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Old 11-25-2013, 12:38 PM   #7
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Quote:
Originally Posted by Soobee View Post
Sausage and Bread Stuffing LCHF
½ package Jimmy Dean pork sausage
¼ stick butter
12 oz. mix aromatic vegetables, diced (I used a package of soup mix veggies, which included 1 small onion; 1 carrot; 1 small leek; 1 very tiny turnip)
6 oz. sliced mushrooms
1 tablespoon each chopped fresh parsley and fresh dill
8 LCHF Buttery Garlic Cheese Biscuits, torn into pieces
¼ cup chicken stock
¼ stick butter, cut into pieces
Directions:
Preheat oven to 375 F. In a large frying pan set to medium high heat, brown sausage and break apart into crumbles. Remove sausage from pan, leaving fat behind. Add butter to pan, and when melted, add the aromatic vegetables and cook until the onion is translucent. Add the mushrooms, and cook for approximately 5 more minutes, until they begin to soften. Add the herbs, biscuits and stock to the pan and stir to combine. Place the prepared stuffing into your baking pan of choice, and dot with butter. Bake for 30 minutes until the stuffing is well browned and crispy on top.
Buttery Garlic and Cheddar Biscuits LCHF
¼ cup butter, melted and slightly cooled
1/3 cup sifted Coconut Flour
4 eggs
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon baking powder
1 cup sharp cheddar cheese, shredded
Preheat oven to 400 degrees. Line a cookie sheet with foil, and grease. Whisk together eggs, butter, salt, and garlic powder. Add coconut flour and baking powder and whisk until there are no lumps. Fold in cheese. Drop batter by the 2 oz. scoop onto greased cookie sheet. Bake for 15 minutes until lightly browned. Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won't stay crisp.
Bread Sausage Stuffing Jen
1 lb. seasoned sausage meat
1 cup finely chopped onion
4 slices Jiffy Cinnamon Raisin Bread
2 eggs, fork beaten
1/4 cup water
1 tsp. dried parsley
1/4 tsp. instant chicken stock mix
1/4 tsp. salt
1/4 tsp. black pepper
In large skillet, cook sausage meat. Add onion; cook until soft. In large bowl, combine cooked sausage and onion, bread, eggs, water, parsley, instant chicken stock mix, salt and pepper. Use to stuff poultry or bake at 350°F for 20 minutes.
Jiffy Cinnamon Raisin Bread Jen
7 tbsp. ground almonds
31/2 tsp. coconut flour
31/2 tsp. oat flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (
2 to 3 tbsp. raisins, snipped in half
3 eggs
41/2 tsp. heavy cream, OR almond milk, OR coconut milk
Liquid sucralose to equal 4 tsp. sweetener
11/2 tsp. olive oil
3 tbsp. shredded Monterey Jack cheese, optional
Spray an 8-inch square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds, coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid sucralose, and olive oil together. Make a well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese, if using and mix everything together really well until the mixture thickens slightly. Pour mixture into prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds. Remove from microwave oven and immediately cut a cross in the bread dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the undersides to dry out a bit. When cool, slice each piece in half horizontally so that you have 8 slices of bread that are more or less the size of a slice of store-bought raisin bread.
Stuffing Widget
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 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, 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.
Stuffing Living Low Carb
1 Loaf of Low Carb Bread from Kelly
1 lb. ground pork sausage (Sage flavored, if available)
2 ribs of celery, chopped
1/4 of a large onion, chopped
1 garlic clove, minced
8 oz. cremini mushrooms, chopped
1/2 tsp. rubbed sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Dijon mustard
1 cup low sodium chicken broth
2 eggs
Preheat oven to 300 F. Cut the bread loaf into small cubes. Place the cubes on a baking tray and cook for 45 minutes to 1 hour or until the bread has dried out. After removing the bread from the oven increase the temperature to 350 F. Brown the sausage in a skillet over medium-high heat. Once cooked, remove the sausage (leave the renderings) and let drain on a paper towel. Add the celery, onion, garlic, mushrooms, and spices to the pan and cook for 5-7 minutes or until tender. In a bowl, combine the sausage, veggies, and bread and pour into an 8" x 8" baking dish. Combine the eggs and chicken broth and whisk thoroughly. Pour the egg/broth mixture over the bread mixture and ensure that everything is coated and mixed. Bake at 350 F covered for 15 minutes. Uncover and cook for another 10-15 minutes or until golden brown.
Bread from Kelly Bejelly Girl Worth Saving
4 eggs
1 cup water
2 tbsp. of apple cider vinegar
½ cup of coconut flour
½ tsp. of garlic powder
¼ cup + 1 tsp. of coconut oil melted
¼ tsp. of Rough ground Celtic Sea Salt
1 tsp. of Caraway Seeds, ground
½ tsp. baking soda
Take out your 4 eggs and bring to room temperature. Add the apple cider vinegar, water and ¼ cup of melted coconut oil and blend on low for 30 seconds. Then add in the coconut flour, garlic powder, salt, ground caraway seeds and baking soda and blender for one minute. Grease your baking tin with the ¼ tsp. coconut oil. Pour the batter into 2 mini loaf pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean. Optional – if you want to get that nice golden look – 1 minute before you take the bread out of the oven, rub a small tsp. of coconut oil on the top and broil on low until you get the color you want.
Herbed Grain Free Stuffing Gourmet Girl Cooks
6 cups of grain free stuffing bread cubes
2 cups turkey or chicken broth
1/2 pound Italian sausage, (or preferred type or flavor of bulk sausage), optional
2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/4 cup fresh flat leaf parsley, chopped
1/2 cup onion, finely diced
1 cup celery, chopped or thinly sliced
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon pepper, or to taste
1 Granny Smith apple, cored and diced, optional
1/2 cup fresh cranberries, coarsely chopped, optional
1 cup sliced fresh mushrooms, cooked, optional
8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees F. Please grain free bread cubes in a large bowl and set aside. In a medium to large skillet, brown optional bulk sausage well, breaking and crumbling into pieces as it cooks; remove cooked sausage and add to the bowl of bread cubes. Place butter in a large saucepan or stockpot; add onion and celery and cook for about 4-5 minutes until celery and onion is crisp-tender. Add chopped apple and cranberries (if using) to the celery and onion mixture and cook a few more minutes just to soften slightly. Add herbs (sage, rosemary, thyme, parsley), the bowl of bread cubes with optional cooked sausage and mushrooms to the pot; stir until mixed. Pour broth over the stuffing mixture and toss lightly (add enough to moisten, but do not over saturate). Spoon mixture into a well-greased 9 x 13 baking dish or casserole dish; cover and bake at 350 degrees F for about 35-40 minutes. If desired, uncover and bake an additional 10-15 minutes to give it a drier "crusty topping" or until stuffing is the desired moistness and consistency (you can add additional broth, if needed while it is cooking).
Stuffing Bread Cubes Gourmet Girl Cooks
1/4 cup organic coconut flour
1 cup blanched almond flour
2 cups organic ground golden flax seed
4 teaspoons baking powder
2 teaspoons Italian seasoning
1 teaspoon Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
6 eggs
1 cup water
1 tablespoon apple cider vinegar
4 tablespoons extra virgin olive oil
Preheat oven to 375 degrees F. In a medium sized bowl, mix all dry ingredients together; add eggs, water, vinegar and oil and mix well. Dough will be thick and a bit sticky and slightly springy feeling. Let the dough sit for about 5 minutes while you prepare the baking pan. Line a baking pan or cookie sheet with non-stick foil lightly brushed with oil or parchment paper sprayed or brushed with oil. Place ball of dough in the center of the pan and begin pressing the dough outward using a lightly oiled rubber spatula to a thickness of 1/4 to 1/2 inches thick. Bake at 375 degrees for 25-30 minutes or until the bread is lightly golden and feels done when pressed near the center. This makes a 1/2 to 3/4-inch thick stuffing bread.
Remove bread from oven and transfer to a rack; let cool for approximately 10-15 minutes. Lower oven temperature to 300 degrees F. Place cooled bread on a cutting board and cut into approximate 1/2-inch cubes; place cubes back on baking sheet and return to 300 degree oven and bake for approximately 30-40 minutes, or until cubes are dried and crisp (when done, cubes should be hard when pinched or gently squeezed). When bread cubes are thoroughly dry, hard and toasty, remove from oven and let cool completely.
OMG, Soobee! You are the Thanksgiving Day Queen!
I will make at least one of these and give you a full report!

Gabby
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Old 11-25-2013, 05:55 PM   #8
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almond bread and green onion dressing

Last year, I made a dressing with almond meal bread and lots of green onion. To my dismay, I can't find it in my folder any where. Does anyone have this recipe? An internet search is getting me nowhere.
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Old 11-26-2013, 08:33 AM   #9
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Is this the bread you are looking for?
Almond Bun Stuffing Caveman Keto2x Almond Bun Recipe
1 Small Onion
5 Green Onion Stalks
3 Stalks Celery
2 8 oz chorizo sausages
2 Tbsp Minced Garlic
1 Tbsp Parsley
1 Tbsp Thyme
1 Cup Heavy Cream
1 Cup Turkey Broth
1 Tbsp Rosemary
4 Tbsp Bacon Grease
Start by making a double portion of the Almond Bun recipe per instructions with the addition of Parsley, Thyme and Rosemary. Once done, chop up buns into ½ inch sections and bake for 1 hour at 200 degrees until brown and crispy. Chop up the vegetables and the Chorizo. Heat up the oil and fry the Chorizo for several minutes until cooked. Add onions and celery and cook until translucent. Add green onions and garlic and continue cooking. Transfer vegetables and meat to a large mixing bowl. In a separate bowl, combine 1 cup Turkey Broth with 1 Cup Heavy Cream and two eggs, whisk until mixed. Add Almond Bun Croutons to the large mixing bowl. Add liquid to the mixing bowl and use your hands to mix together. Pour mixture into an oven safe bowl and cook for one hour at 350 degrees. If not cooking separately, use half of the liquid and stuff the turkey with the stuffing.
Almond Buns Caveman Keto (Double this)
¾ Cup Bob’s Red Mill Almond Flour
2 Large Eggs
5 Tbsp Unsalted Butter
1.5 tsp Splenda (optional)
1.5 tsp Baking Powder
Combine the dry ingredients in a bowl. Whisk in the eggs. Melt butter, add to mixture and whisk. Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time). Let cool on a wire rack.
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Old 11-26-2013, 05:37 PM   #10
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Quote:
Originally Posted by Soobee View Post
Is this the bread you are looking for?
Almond Bun Stuffing Caveman Keto2x Almond Bun Recipe
1 Small Onion
5 Green Onion Stalks
3 Stalks Celery
2 8 oz chorizo sausages
2 Tbsp Minced Garlic
1 Tbsp Parsley
1 Tbsp Thyme
1 Cup Heavy Cream
1 Cup Turkey Broth
1 Tbsp Rosemary
4 Tbsp Bacon Grease
Start by making a double portion of the Almond Bun recipe per instructions with the addition of Parsley, Thyme and Rosemary. Once done, chop up buns into ½ inch sections and bake for 1 hour at 200 degrees until brown and crispy. Chop up the vegetables and the Chorizo. Heat up the oil and fry the Chorizo for several minutes until cooked. Add onions and celery and cook until translucent. Add green onions and garlic and continue cooking. Transfer vegetables and meat to a large mixing bowl. In a separate bowl, combine 1 cup Turkey Broth with 1 Cup Heavy Cream and two eggs, whisk until mixed. Add Almond Bun Croutons to the large mixing bowl. Add liquid to the mixing bowl and use your hands to mix together. Pour mixture into an oven safe bowl and cook for one hour at 350 degrees. If not cooking separately, use half of the liquid and stuff the turkey with the stuffing.
Almond Buns Caveman Keto (Double this)
¾ Cup Bob’s Red Mill Almond Flour
2 Large Eggs
5 Tbsp Unsalted Butter
1.5 tsp Splenda (optional)
1.5 tsp Baking Powder
Combine the dry ingredients in a bowl. Whisk in the eggs. Melt butter, add to mixture and whisk. Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time). Let cool on a wire rack.

ooh, Soobee, that looks delish. I'm keeping it so I can try it next month. Dressing is a favorite of mine, so maybe it would be fun to try a different recipe each month. I later remembered that it was a Laura Dolson recipe which was used last year. In addition to the almond bread, the recipe calls for celery and onion. I replaced the onion with green onion to lower the carbage. It was delicious.

Last edited by lazy girl; 11-26-2013 at 05:40 PM.. Reason: mistake
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