Widget's Stuffing
 

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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.

Great idea..And I think there is a Sage Sausage out there, too.

Interesting...was it really good? I, too, have baked many LC breads to make stuffing with and have been disappointed every time. So? Good?

It is really good. Tastes like traditional sausage stuffing. It is just as good reheated in the nuker the next day.

Looks and sounds awesome! Thanks, I've been looking for a good stuffing recipe. :)

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.

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. :yummy:

That looks really good Widget. Thanks for the recipe. :)

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.

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.

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

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.

:doh: 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.:laugh:

I'm making this tomorrow and can't wait!!! I've been looking forward to it for weeks. STUFFING! :D

I am cooking it right now. Hoping it's yummy.

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.

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.

Made this for Thanksgiving and it's fantastic! Just like Vilya said - it tastes like the real thing! Thanks, Widget!

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.:)

Tweaker
 

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

:clap:

Widget's Stuffing
 

:jumpjoy: 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.