Generally, the amounts in these recipes will stuff a medium- to large-sized turkey for a family gathering. As a general rule of thumb, use a third to half the recipe to stuff a chicken or to roast separately in a pan to serve with pork.
To roast separately, butter a suitably sized baking pan, spoon the mixture in and smooth the top. Bake in an oven at 350 degrees F for 45 to 60 minutes until the top is crispy. If you are feeling particularly adventurous, you can use one of these recipes to stuff a joint of boneless pork, too!
Stuffing is not generally difficult for low carbers to convert. It's just a question of finding the right kind of ingredient to replace the high carb elements like breadcrumbs, potatoes, biscuits, cornbread, high carb fruit and sugary fruit juices. Here are a few ideas:
Basically, it's as easy as throwing all the ingredients into a bowl and stirring them together before stuffing it into either a turkey or a pan before cooking! Some recipes don't even require that you soften an onion in butter to begin, but the flavor will be better if you do. It doesn't even matter if the proportions are not quite as the recipe states or if you add extra herbs, spices or ingredients. It will still turn out delicious. So don't be afraid to improvise a little — you might be pleasantly surprised with your own handiwork!
Stuffing a turkey can be messy, and we do not recommend using your hands because that makes it even worse. Use a large serving spoon as the neatest way of getting the stuffing into the turkey. If you are stuffing a chicken, simply use a smaller spoon.
Pack the stuffing well into the cavity using the back of the spoon to press it in. It's quite surprising how much stuffing you need for larger birds. Afterward, you can tie the bird up with string to help stop the stuffing from coming out during roasting. However, if you prefer you can use an egg in your recipe to help keep it all together. You can skip both the string and the egg if you want, as most of the stuffing will remain in the bird anyway. Even if it does fall out, it just adds flavor to the gravy you can make using the juices from the pan when the turkey is finished cooking.
Of course, it is essential that turkeys and chickens are cooked thoroughly to avoid the possibility of food poisoning. Therefore, it's very important to weigh your turkey after you have stuffed it with your choice of stuffing in order to calculate the cooking time. This will ensure not only that your stuffing is cooked, but also the turkey! You can also use a food thermometer to ensure the temperature of the bird and the stuffing is where it is supposed to be.
This recipe is a version of a traditional American recipe. Like many recipes for stuffing, the original recipe contained apples, but as apples are a higher carb fruit, we have substituted cranberries, which have the dual effect of making the stuffing lower carb than the regular recipe and also adding a little extra seasonal color and flavor.
Makes 15 (1/2-cup) servings
Per serving: 7.0g carbs, 2.8g fiber, 18g total fat, 26mg cholesterol, 7g protein, 120mg sodium, 216 calories
This is a traditional English recipe. The advantage of this stuffing is that it contains no fruit, is particularly low in carbs, but still has a delicious flavor.
Makes 15 (3/4-cup) servings
Per serving: 1.8g carbs, 0.6g fiber, 16g total fat, 48mg cholesterol, 11g protein, 123mg sodium, 196 calories
If you are in the mood for a lighter, meatless stuffing, then this recipe is definitely one to try. Apricots are lower carb fruits. It goes very well with pork dishes when baked in a pan in the oven and served with the meat separately.
Makes 15 (1/4-cup) servings
Per serving: 5.6g carbs, 2.0g fiber, 9g total fat, 8mg cholesterol, 3g protein, 101mg sodium, 113 calories
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