Thanksgiving Side Dishes
Health and beauty guru Kat James shares some advice and low-carb Thanksgiving recipes for cranberry sauces and stuffing.
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Kat's hearty stuffing with nuts and apples
"This is a healthier play on my mother's wonderful stuffing with apples. By replacing the old, hydrogenated croutons with croutons fiber-rich, tasty low-carb bread, even a decadent variation such as adding sausage still renders a far healthier stuffing that is also more satisfying," says James. Sausage is optional.
1 loaf low-carb hempseed bread (such as French Meadow Bakery)
1. Preheat oven to 350 degrees F.
2. Prepare large baking dish with nonstick cooking spray. Toast walnut pieces at 250 degrees F for approximately 20 minutes (or until they begin to smell like popcorn).
3. Cut bread into crouton-sized cubes. Toast croutons for about 25 minutes at 250 degreesF , turning to crisp evenly.
4. In a small stockpot, heat butter, stock and sage on medium heat, stirring occasionally until boiling. Lower heat; add apples, celery and onions; simmer for another seven minutes.
5. Combine croutons and walnut pieces in a very large mixing bowl; stir in stock mixture from saucepan until croutons are evenly moistened.
6. Mix in beaten eggs; combine thoroughly.
7. Place stuffing in prepared baking dish; bake at 350 degrees F for 45 minutes, stirring once after 20 minutes. If stuffing a bird, stuff loosely and be sure that the internal stuffing temperature has reached at least 165 degrees before completing cooking.
Note: For a heartier touch, fold in 1-1/2 pounds browned free-range sausage and drippings before adding the beaten eggs.
Makes 16 (1/2-cup) servings.
Per 1/2 cup serving: 14.3g carbs, 4.9g fiber, 8g protein, 17g total fat, 49mg cholesterol, 182mg sodium, 236 calories
Next: Kat's Spicy Cranberry-Citrus Sauce