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Reviews Date of last review
2 Sun January 16, 2011
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.0












Description: I got the idea for this recipe from Linda's site. I made a few changes to make it even more like the real thing. To DH and I, it isn't stuffing w/o sage. Smile
Ingredients: 2 cups diced cooked chicken
1 pound pork sausage (I used the hot 'cause I like spicy)
1 large stalk celery (chopped)
3 tbls. chopped onion
1 small can mushrooms, drained (I used chunky portabello)
4 lg. eggs
1/2 cup heavy cream
8 oz. 4 Cheese Mexican Blend, shredded (Original recipe calls for Monterey Jack)
1/2 teaspoon salt (I didn't add any)
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced, optional (I didn't add any)
1/4 - 1/2 tsp sage (depends on taste. I start with a small amount, taste the mixture and then add more as needed).
How To Prepare: Brown the sausage with the onion and celery; drain well. Add sage and mushrooms. Place in a 2 qt. casserole dish. Mix in chicken and cheese. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving. I scooped it with a large serving spoon just like regular stuffing because this was more a casserole than a quiche like the original recipe was.


When my casserole was done, there was too much grease that had gathered in the center at the top. So, I blotted with a few paper towels and then put aluminum foil around the edges so they wouldn't burn. I then put the dish back in the oven under BROIL for just a little bit. Keep an eye on it so it doesn't burn. Then, when I took it out, I blotted once again. Much better. I believe the grease came from the cheese blend. May not happen with Monterey Jack, but I still prefer the 4-cheese blend Smile
Number of Servings: Makes a nice 2-qt casserole
Carbs per serving - include all nutritional information if known: Per 1 cup serving: Cals: 455, Fat: 36, Carb: 1, Protein: 27 (all totals are according to fitday)
Preparation Time: 10 minutes or less
Effort (Easy, Average, Difficult): Easy
 


tonyaynot
Senior LCF Member

Registered: March 2003
Location: Salt Lake City, UT
Posts: 416
Review Date: Sat November 4, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Delicious
Cons:

This tastes so good you will never miss the old stuffing. I made it for the first time a couple of weeks ago and it is already a staple in my diet. The only change I made was to use fresh sage because I have some growing right outside of my front door.
greengeeny
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Major LCF Poster!

Registered: November 2010
Location: Brooklyn, Oh
Posts: 1400
Review Date: Sun January 16, 2011 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8 

 
Positive aspects of the product (pros): smells absolutely delicious in the oven :)
Cons:

My children love stuffing. While it was cooking, my teenager, who is suspicious of all new foods kept asking what was in the oven. He tore it up at dinnertime! The only thing I did differently is I used sage sausage, and then added a little more sage. Also, I omitted the mushrooms. My kids don't like them, so I spared them picking them out. Will definitely make again.


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