Cranberry and Walnut Stuffing

This recipe is inspired by Delia Smith, a well-known food writer in the UK. It's 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, I 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.

As this stuffing contains fruit, however, it does mean that it has a slightly higher carb content than the other recipes in this article. Also, if you are currently avoiding fruit on your low-carb plan, then this recipe may not be for you at this time. However, it is very special and worth the extra carbs if you can fit them in!

Ingredients:
2 tablespoons salted butter
1 1/2 cups onion, chopped
2 cups celery, chopped
2 cups cranberries (fresh or defrosted if fresh-frozen)
1 cup walnut pieces
1 1/2 cups almond flour
1 pound ground pork
3 tablespoons lemon juice
2 teaspoons ground thyme
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste

Directions:
1. Melt the butter in a large skillet; cook the celery and onion together until soft (about 10 minutes).

2. Mix the remaining ingredients in a large bowl; add the celery and onion mixture.

3. Use the mixture to stuff the turkey, weighing the bird before roasting to calculate the correct cooking time. Roast as directed.

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

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