MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Low-Carb Stuffing
Categories: Breads, Stuffing, Vegetables
Yield: 12 Servings

1 Loaf low carb stuffing bread
- (see below)
+=OR=+
1 Loaf low carb bread;
- crumbled or cut in cubes
1 lg Onion; chopped
6 c Chopped celery
1 lg Green Bell pepper; chopped
1 bn Parsley; chopped
4 ts Bells poultry seasoning
1/2 ts Pepper
1/2 ts Salt; to taste
+=OR=+
1 tb Chicken or turkey soup base
1 c Water or broth; more as
- needed
1 lg (to 3 lg) eggs; if baking,
- and if desired **
1 tb Cooking oil

Make low-carb stuffing bread, or use about 1 - 1 1/2 lb
loaf of low-carb bread. Different types of bread will
bring different results, so you may have to adjust the
amount of liquid, seasonings, etc. I based the nutritional
information below on using my homemade stuffing bread. In
any case, allow the bread to dry out for awhile, either on
the counter on in a low oven. It doesn't have to be
totally dry, just kind of stale-level dry.

Saute' onion, celery, and pepper until soft. Add parsley
and cook for a minute or so, until wilted. Add seasonings.

* I include about a Tablespoon of Better Than Bouillon Soup
Base at this point.

Mix together the vegetables and the bread. Add a cup of
broth or water, stir, and taste. Adjust seasoning and
moisture. If you're going to stuff poultry with it, leave
it on the dry side because it will absorb a lot of juices
during cooking. You can eat it just as it is, but if you
bake it, the flavors will come together better. Adding egg
will make it come together in more of a melded together
form. I usually add one egg, but don't like it too melded.
You can add 2, or even three eggs. Mix well and bake at
350ºF/175ºC for about half an hour, or until browned on
top.

** nutritional info includes 1 egg

From: http://www.diabeticconnect.com

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