There’s Always Room For THIS Stuffing

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Like I promised, here is a great stuffing recipe using the Cheesy Skillet Bread Recipe that I sent you yesterday. If you already have your favorite family stuffing recipe then make sure to use the Cheesy Skillet Bread recipe for the bread. You will love it.
Tomorrow, I will share with you a number of other great low carb (nobody will ever know it’s low carb) recipes for your Thanksgiving feast! These will include;
Sweet “Potato” CasseroleFresh Green Beans with Bacon, Mushrooms & HerbsCranberry SauceMaple Pecan PieCranberry Orange Coffee CakeSimple Syrup for your favorite mixed drinks.
Yep, all of this is low carb, won’t raise your blood sugar or insulin production, tastes amazing, and you will be doing your family and friends a favor by serving them delicious healthy food options. I am so excited to hear from you which recipes you tried.
Spicy Sausage and Cheddar Stuffing
This recipe originally called for the whole recipe of the Cheesy Skillet Bread. I found it was too dry unless you are going to stuff it inside the turkey. Then you may want to add the whole recipe of the Cheesy Skillet Bread.
1/2 recipe Cheesy Skillet Bread (You may use the whole recipe if you are stuffing the Turkey. If just making a side dish then use only ½ the recipe. Save the rest for croutons for salads. 1 pound spicy Italian sausage1 cup diced celery1/2 cup diced onion2 garlic cloves, minced1 teaspoon dried sage1/2 teaspoon kosher salt1/4 teaspoon black pepper½ cup low sodium chicken broth – add more if you feel it needs it. 2 large eggs1/4 cup heavy cream
A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.Preheat oven to 350F and butter a large 13×9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.
Serves 10
Each serving has 334 Calories; 30g Fat (79.0% calories from fat); 13g Protein; 5g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 529mg Sodium. Total NET CARBS = 2 g.
The original recipe is from

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