Apricot and ginger stuffing recipe
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.
Yields 15 (1/4-cup) servings
- 4 tablespoons salted butter
- 1 large onion, finely chopped
- 2 cups almond flour
- 1-1/2 cups apricots, chopped (fresh or canned in water, drained)
- 1 teaspoon ground ginger
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground pepper, or to taste
- In a large skillet, melt the butter. Add the chopped onion, and cook for about 5 to 10 minutes, until softened.
- Add all the remaining ingredients, and mix well. The mixture should come together and look fairly wet, but if it doesn’t, add a few tablespoons of water until it holds together in the pan.
- Use the mixture to stuff the turkey. Weigh the stuffed turkey to calculate the complete cooking time. Roast as directed.
Per serving: 5.6 grams carbs, 2.0 grams fiber, 9 grams total fat, 8 milligrams cholesterol, 3 grams protein, 101 milligrams sodium, 113 calories
Tips for low-carb stuffing
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:
- Almond flour will come to the rescue to stand in for breadcrumbs and other starchy combinations. It will soak up juices and bulk up a stuffing mix in a similar way to breadcrumbs.
- Fruit juices can generally be replaced with a few tablespoons of fresh lemon juice mixed with water.
- Sausage meat can be substituted with fresh ground pork to avoid the carby fillers often used in sausage-making.
- An egg can be added to any of these recipes if you like your stuffing to be more solid so it can be served by the slice. Adding an egg also adds extra protein, which low carbers will always welcome.
The art of stuffing and cooking a turkey
Stuffing a turkey can be messy. 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 up the bird 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 are where they are supposed to be.