healthy life low carb stuffing
I created this recipe as an alternative to CORN BREAD STUFFING,using low carb Healthy Life bread to minimize the number of carbs & calories per serving. We were all very pleased with the outcome & results of this stuffing. This was a much faster alternative to making my own bread then making the stuffing as well, which I had done in the past.I added extra veggies like Cole Slaw with carrots & red cabbage, with lots of peppers and celery to also help in keeping the calorie count down. It was delicious. I chose not to serve it with Cranberry sauce, because of the number of carbs per serving.
prep time
45 Min
cook time
45 Min
method
Bake
yield
16 or more depending on portion size
Ingredients
- 3 large stalks celery, chopped
- 1 cup vidalia onions, chopped
- 3 large jalapeno peppers, seeded & chopped
- 3 medium mini sweet peppers, chopped
- 14 slices 35 calorie healthy life bread of choice
- 3 - healthy life wheat hot dog buns
- 2 1/4 cups tri color cole slaw, chopped
- 1 1/2 sticks butter
- 1 can cream of celery condensed soup
- 1 can cream of chicken condensed soup
- 3 large eggs, room temperature
- 1 1/2 cups chicken stock (from cooked giblets
- 1 cup cooked giblets, chopped
- 2 teaspoons ground sage or poultry seasoning
- 2 teaspoons dried thyme
- 2 teaspoons ground black pepper
- 6 cloves garlic, minced
How To Make healthy life low carb stuffing
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Step 1Preheat oven to 350 degrees F. Spray a 9 X 12 size baking dish with non stick cooking spray and set aside till needed. These are some of the main ingredients. -
Step 2Add the giblets to a small sauce pan, cover with water, then season with salt & pepper. Cook until tender. Remove giblets and allow to cool then chop into small pieces, and set aside till needed. Reserve the stock from the giblets should have at least 1 1/2 cups to be used in stuffing.
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Step 3Toast the bread & hot dog buns in a 350 degree F. oven for 15 to 20 minutes or till bread is toasted as desired. Remove from oven and break or cut into small pieces, & place in a large bowl then set aside till needed.
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Step 4Process the celery, onions, garlic cloves, peppers and Cole Slaw in a food processor or chop by hand.
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Step 5Melt butter in a large skillet, I used a 16 inch, then add in chopped Cole slaw and other chopped veggies, proceed to cook over medium high heat until veggies are tender and translucent.
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Step 6Add the chopped giblets & sauteed Veggies to toasted bread. Stir to blend together.Then pour in the reserved stock from giblets and stir again to mix.
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Step 7Now add both cans of undiluted soup to a medium size bowl, then add in the eggs, and whisk till blended.
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Step 8Pour soup/egg mixture over stuffing mixture, and stir well till blended. Add in sage & thyme, and salt and pepper if desired, then mix together. Adjust seasoning according to taste.
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Step 9Now pour mixture into prepared baking dish & Bake in Preheated 350 degree F. oven for 35 to 45 minutes or until heated through and stuffing is bubbling on outer edges. Serve as desired.
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Step 10I used MY FITNESS PAL to calculate the nutritional values in this recipe, Makes 16 or more servings, Calories 192, Fat 11g, Cholesterol 59mg, Sodium359mg, Potassium 171mg, Carbs 17g, Fiber 4 g, Sugars 3g, Protein 8g, and TOTAL NET CARBS IS 13 per serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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