Would LOVE to have everyones input and ideas

[MissLiss4u]

Good morning my fellow Atkinites!

So this year I am making a 100% Atkins friendly Thanksgiving dinner. My father and his wife are making the unfriendly foods for everyone else. Now I am determined to have the Atkins friendly food tast just as good if not better than the carbs infested "real" foods.... The problem I am running into is the stuffing. I found a recipe (this recipe was found on this sight, but I can't find it again to tell you who to give the credit too) that sounds fantastic here it is:

SAGE SAUSAGE HOLIDAY DRESSING
1 package Jimmy Dean Sage Sausage -- (16 oz)
3x Flax bread recipe
1/2 teaspoon Poultry Seasoning
1 cup Chicken Broth
2 Eggs -- beaten
1 cup Onions -- chopped
1 cup Celery -- chopped
1/3 cup Butter -- melted
Combine flax bread crumbs, seasoning, broth, and eggs in bowl. Saute onion and celery in butter in skillet. Add Jimmy Dean Sage Sausage and brown. Drain. Add sausage mixture to bowl, stirring well. Spoon into lightly greased 2-quart baking dish. Cover and bake at 325F for 20 minutes.

Now my problem is I am having a hard time finding a truley Atkins friendly flax bread. I was considering just making a few batches of the muffin in a minute, but then I found this recipe on lowcarbdiets.about :

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sweetening power from artificial sweetener
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup oil

Preparation:

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

So now I'm considering using this as the "bread" in the "stuffing"......Please give me your input on it all. Please please please...

Thanks so much =)

As soon as I finish my list of things to make, I'll post it here. Please let me know if you have a "better" recipe for anything else I chose.

My goal is to get my dad to try this new WOE....he is over weight and diabetic, I just know this could help him soo much.

[MommaRuthie]

Re: Would LOVE to have everyones input and ideas

OOHH can I come over for thanksgiving???? for the most part my kids and hubby eat low carb except for the occasional extra starchy side I make for them (kids and 7 and 8- and even though they eat low carb at meals most of the time they have wholegrain bread everyday at breakfast or lunch and drink milk and have fruit) so this year I am making a lowcarb thanksgiving as well but I'm the only one who likes stuffing so I never make it!

[Sherri]

Re: Would LOVE to have everyones input and ideas

Here's something I placed in the Thanksgiving dishes on the recipe request thread. Maybe there's something here that you can use to perfect your stuffing.
Sherri


Artisan Flat bread:
Linda's Low Carb Menus & Recipes

Artisan Mini-loaves: Linda's Low Carb Menus & Recipes

From Sunny's Kitchen- baking bread crumbs for stuffing
I made the bread by the recipe I posted; then took a small part of the dough (there's just one of me to feed) and added extra garlic & onion powder, a little ground sage, some paprika & parsley flakes. I baked it separate from the rest of the dough. After it cooled, I cut some of it in cubes and crumbled some of it. I spread it out on a pan, placed it in the oven set on low heat so it would dry, like store-bought stuffing mix.

Sunny discription of the bread
I made a bread today that I found on Linda's Website with almond flour and it turned out awesome. The closest to bread texture of all the recipes I have tried. I had to put it far away to keep from eating too much. I even put stuffing type of spices in part and I think it will make great stuffing for Turkeyday.

Here's a couple of pictures. The large one is from the regular recipe and the small round one is with the stuffing spices added (sage, parsley, garlic & onion powder, paprika). The recipe is called Artisan Mini-loaves, only I baked it in one 8x4 inch loaf pan instead.





Sunny explains how to make the Atkins friendly stuffing-

This I have been doing for a long time, so I had a lot of turkey stock/broth on hand. I cook a lot of turkey and chicken, so I save all broth & pan drippings in canning jars in the freezer. Each time I cook another neck and giblets, I use a jar of the broth instead of water, and you end up with a very rich stock. This is what I used to moisten the stuffing. I put some of the stock in a pan ( not much, as these cubes don't absorb liquid as well as regular bread cubes) with a chunk of butter, added 1/2 small can of mushrooms slices and pieces. I added to this the exact same spices that I listed above. How much depends on how big a dish of stuffing you are making--remember mine was small. I chopped half of the giblets and added those and put in the meat pulled off the neck. I added chopped celery and onion; then, after simmering all this in the liquid for a bit, pour it all over the bread cubes and mix it all together and put it in a baking dish sprayed with Pam. I baked it for about 20 minutes at 375°F until the top was brown. All the added meat and veggies cuts down on the 'other' carbs and high calorie count from the bread cubes.
Sunny's stuffing (bottom) and faux cheesy potatoes (top)

Sunny's thanksgiving feast How to have a totally delectable Thanksgiving feast...

[MissLiss4u]

Re: Would LOVE to have everyones input and ideas

Thank you both for your imput. I'm really excited to try out the "stuffing". I think I'm going to try it the way I posted. If it turns out well, I will take a picture and post it

The other dishes I'm going to make are

Crustless Quiche - Meat n cheese
Curstless Quiche - Spinach n cheese
Fauxtatoes (loaded)
Turkey of course
Low Carb crust less Cheesecake
Niki's Creamy Pumpkin Pie with Pecan crust
green salad

And then the rest of my family is going to make the loaded with carbs stuff, lol.