Low Carb Thanksgiving Dressing

nobimbo · 11-21-2003, 06:40 PM

Reduced-carb Thanksgiving dressing

Dayton Daily News

Makes 14 servings

12 slices day-old, low-carb bread, crusts trimmed

8 tablespoons butter

3/4 cup diced onion

4 stalks celery, diced

1 1/2 teaspoons salt, divided use

8 ounces cremini mushrooms, diced

1 pound mild Italian sausage *

2 1/2 to 3 cups turkey or chicken broth

1/2 cup fresh minced parsley (not dried)

2 teaspoons fresh minced sage

1/2 cup toasted walnuts, coarsely chopped

1 teaspoon freshly ground black pepper

3 eggs

The bread needs to be dry, though not as brittle as croutons. If it is still moist, cut into cubes and dry them in a 250-degree oven, but do not let them brown.

Melt four tablespoons of the butter in a large skillet. Add the onion and celery, sprinkle with 1/2 teaspoon salt and cook over medium heat for about 5 minutes, until softened. Use a slotted spoon to remove to a large mixing bowl. Add 2 more tablespoons butter to the skillet and add the mushrooms. Sprinkle with 1/2 teaspoon salt and cook over low heat, stirring occasionally, until the mushrooms have browned and exuded some liquid. Turn up the heat and cook until the liquid is absorbed. Remove mushrooms to the mixing bowl.

In the same skillet, cook the sausage, using a fork to break it up into small pieces. Cook until the meat is no longer pink, then add to the vegetables. Use a splash of the broth, or a bit of sherry to deglaze the pan. Bring to a boil and pour over the vegetables.

The recipe can be prepared ahead to this point and refrigerated. When ready to continue, bring back to room temperature.

Preheat the oven to 350 degrees.

Put the bread cubes (there should be about 6 cups) in a large mixing bowl. Add the parsley, sage, walnuts and black pepper. Add the cooked vegetables and sausage, and mix well.

Combine the eggs with the remaining 1/2 teaspoon salt and the broth, and pour over the dressing. The bread cubes should be moist but not wet. Spoon the dressing into a buttered 9-by-12-inch casserole, cover with aluminum foil and bake for 20 minutes. Remove cover and stir. If it seems dry, add a little more broth. If you want a moist dressing, recover with foil and return to the oven. For a crusty brown dressing, remove the foil and bake uncovered. Bake for another 20 minutes.

* Resist the temptation to use turkey sausage, which is so lean it doesn’t crumble well. And it adds little flavor.

Linda