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Just in time for the holidays, a breadless stuffing.
From Dana Carpender's column in the Dallas Morning News (11/13/2004).
4TBSP butter
1 crisp, tart apple
2 large stalks celery
1 medium onion
1 cup shelled walnuts
8 oz sliced muchrooms
3/4 tsp salt
1.5 tsp poultry seasoning
Melt butter in large, heavy skillet over medium heat.
Quarter the apple, trim out the core, and divide each quarter in 2, creating eighths. Put into food processor with s blade. Slice each piece of celery into 5 pieces and add to processor. Peel and quarter onion and add to processor. Add walnuts to processor. Pulse until everything is medium consistency.
Add mixture along withmushrooms to butter in skillet, raise heat to medium-high, and saute 1-2 minutes, stirring occasionally. Then cover and cook for 10 minutes, uncovering and stirring every 3 minutes or so.
Stir in salt and seasoning, cook for another 1-2 minutes, and serve.
Makes 8 servings. 9g carbs, 3 grams fiber, so 6 grams net.
From Dana Carpender's column in the Dallas Morning News (11/13/2004).
4TBSP butter
1 crisp, tart apple
2 large stalks celery
1 medium onion
1 cup shelled walnuts
8 oz sliced muchrooms
3/4 tsp salt
1.5 tsp poultry seasoning
Melt butter in large, heavy skillet over medium heat.
Quarter the apple, trim out the core, and divide each quarter in 2, creating eighths. Put into food processor with s blade. Slice each piece of celery into 5 pieces and add to processor. Peel and quarter onion and add to processor. Add walnuts to processor. Pulse until everything is medium consistency.
Add mixture along withmushrooms to butter in skillet, raise heat to medium-high, and saute 1-2 minutes, stirring occasionally. Then cover and cook for 10 minutes, uncovering and stirring every 3 minutes or so.
Stir in salt and seasoning, cook for another 1-2 minutes, and serve.
Makes 8 servings. 9g carbs, 3 grams fiber, so 6 grams net.
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