By making a few substitutions, you can enjoy a delicious low-carb, high protein meal. Here is a savory version of a Thanksgiving classic.
8 servings of your favorite low carb bread (1 carb per slice)
2 lbs Ground Pork
1 tsp Fennel Seed
1/2 tsp Salt
6 tbsps Salted Butter
1 1/2 cups chopped Celery
1 medium Onion
4 tsps Sage (Ground)
1 14.5 oz can Chicken Broth
3 large Eggs
1/2 cup Parsley
Heat the oven to 350°F.
Cut the bread into 1/2-inch cubes and transfer to a large bowl.
In a large skillet, over medium heat, brown pork with salt and fennel seeds, then drain. Transfer to a large bowl.
Wipe out the pan, melt 3 tablespoons butter, add diced celery, and diced white onion.
Cook for 5 minutes until vegetables are softened.
Stir in sage and cook 2 minutes more.
Add chicken broth and stir well.
Pour vegetable mixture over bread cubes and toss gently.
Add pork, eggs, and parsley, and toss gently to combine. Stuffing should be moist.
Transfer to a buttered casserole. Top the stuffing with remaining 3 tablespoons butter.
Bake for 40 minutes, turning once halfway through baking time.
Serving size: 1 (Total recipe makes 12 servings)