gotbeer
Mon, Nov-24-03, 11:45
The dressing
November 21, 2003
link to article (http://www.dallasnews.com/sharedcontent/features/food/topstories/112303ccfoodlowcarbdressing.11068.html)
• For the dressing, "I would shift the ratio of high-carb ingredients to low-carb ingredients," Dana Carpender, cookbook author, says. "I would make my stuffing out of reduced-carb bread. I would reduce the bread in the recipe and increase the vegetables. I would probably add sautéed mushrooms. My mother always put crumbled cooked sausage in stuffing."
• Developer M.E. Grundman's adaptation: "We'll probably have a wild rice dressing in the turkey with mushrooms, nuts, something like dried apricots — something fun."
• You can also make a low-carb corn bread dressing — thanks to an Australian recipe. It takes about the same amount of time as preparing corn bread from scratch for dressing, with substitutions to cut the carbs.
• Some low-carb cooks use a combination of low-carb bread and crushed pork rinds to simulate corn bread dressing.
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Low-Carb Corn Bread Dressing
Ingredients:
5 eggs, separated; plus 2 eggs (divided use)
1 teaspoon cream of tartar
1 cup butter (divided use)
1/3 cup cornmeal
½ cup heavy cream
2 tablespoons baking powder
1/3 cup soy flour
½ teaspoon salt
½ cup chopped onion
1 cup chopped celery
2 cups chopped mushrooms
½ pound bulk sausage, cooked and drained (optional)
2 to 3 cups chicken broth
Salt and pepper to taste
Directions:
Evans Caglage / DMN
Corn bread dressing? You bet, with a few substitutions to convert it to low-carb.
Preheat oven to 375 F. Spray a 9x13-inch pan with nonstick cooking spray. Beat the egg whites and cream of tartar until you get the stiffest peaks you can muster, about 5 minutes. Set aside. Melt 1/2 cup butter; set aside.
Beat together the cornmeal, cream and baking powder until well mixed. Add egg yolks; beat until well mixed. Add soy flour, salt and the 1/2 cup melted butter; beat until well mixed. Fold in egg whites. Pour into prepared pan. Bake for 20 minutes or until a knife inserted in the center comes out clean.
While corn bread is cooking, heat remaining 1/2 cup butter in large skillet. Add onion, celery and mushrooms, and cook until vegetables are soft, about 10 minutes; set aside.
When corn bread is done, remove from oven and allow to cool slightly.
Crumble corn bread. Set aside. Lightly oil 9x13-inch baking dish. Set aside. Reduce oven to 350 F.
Add cooked vegetables to crumbled corn bread. Beat 2 eggs and add to corn bread mixture. Add sausage, if using. Add enough chicken broth for a moist dressing. Add salt and pepper to taste. Pour into prepared pan and bake 1 to 1 1/2 hours. Makes 16 servings.
PER SERVING: Net carbs 5 g Cal 227 (79% fat) Fat 20 g (10 g sat) Fiber 1 g Chol 137 mg Sodium 742 mg Calcium 119 mg Protein 7 mg
SOURCES: Adapted from www.carb-lite.au.com and The Texas Holiday Cookbook
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Sausage-Sage Stuffing
Ingredients:
8 slices low-carb bread or rye bread, toasted till crispy
2 pounds ground pork
½ teaspoon salt
1 teaspoon fennel seeds
6 tablespoons salted butter (divided use)
1 ½ cups chopped celery
1 onion, chopped
4 teaspoons ground sage
1 (14 ½-ounce) can reduced-sodium chicken broth
3 eggs, beaten
½ cup chopped Italian (flat leaf) parsley
Directions:
Preheat oven to 350 F. Butter a large, ovenproof casserole. Cut bread into ½-inch cubes; transfer to a large bowl and set aside.
In a large skillet over medium heat, brown the pork with salt and fennel seeds; drain. Transfer to a bowl and set aside.
Wipe out the skillet with a paper towel; melt 3 tablespoons of butter in the skillet. Add celery and onion; cook 5 minutes until vegetables are softened. Stir in sage; cook 2 minutes more. Add chicken broth; stir well. Pour vegetable mixture into bread cubes; toss gently. Add pork, eggs and parsley; toss just enough to combine. Stuffing should be moist. Transfer to prepared casserole.
Dot top of stuffing with remaining butter. Bake 40 minutes, turning the casserole once halfway through baking time. Makes 12 servings.
PER SERVING: Net carbs 12 g Cal 333 (65% fat) Fat 24 g (10 g sat) Fiber 2g Chol 117 mg Sodium 382 mg Calcium 52 mg Protein 17 mg
SOURCE: Atkins Kitchens/ www.Atkins.com
November 21, 2003
link to article (http://www.dallasnews.com/sharedcontent/features/food/topstories/112303ccfoodlowcarbdressing.11068.html)
• For the dressing, "I would shift the ratio of high-carb ingredients to low-carb ingredients," Dana Carpender, cookbook author, says. "I would make my stuffing out of reduced-carb bread. I would reduce the bread in the recipe and increase the vegetables. I would probably add sautéed mushrooms. My mother always put crumbled cooked sausage in stuffing."
• Developer M.E. Grundman's adaptation: "We'll probably have a wild rice dressing in the turkey with mushrooms, nuts, something like dried apricots — something fun."
• You can also make a low-carb corn bread dressing — thanks to an Australian recipe. It takes about the same amount of time as preparing corn bread from scratch for dressing, with substitutions to cut the carbs.
• Some low-carb cooks use a combination of low-carb bread and crushed pork rinds to simulate corn bread dressing.
--------------------------------------------------------------------------------
Low-Carb Corn Bread Dressing
Ingredients:
5 eggs, separated; plus 2 eggs (divided use)
1 teaspoon cream of tartar
1 cup butter (divided use)
1/3 cup cornmeal
½ cup heavy cream
2 tablespoons baking powder
1/3 cup soy flour
½ teaspoon salt
½ cup chopped onion
1 cup chopped celery
2 cups chopped mushrooms
½ pound bulk sausage, cooked and drained (optional)
2 to 3 cups chicken broth
Salt and pepper to taste
Directions:
Evans Caglage / DMN
Corn bread dressing? You bet, with a few substitutions to convert it to low-carb.
Preheat oven to 375 F. Spray a 9x13-inch pan with nonstick cooking spray. Beat the egg whites and cream of tartar until you get the stiffest peaks you can muster, about 5 minutes. Set aside. Melt 1/2 cup butter; set aside.
Beat together the cornmeal, cream and baking powder until well mixed. Add egg yolks; beat until well mixed. Add soy flour, salt and the 1/2 cup melted butter; beat until well mixed. Fold in egg whites. Pour into prepared pan. Bake for 20 minutes or until a knife inserted in the center comes out clean.
While corn bread is cooking, heat remaining 1/2 cup butter in large skillet. Add onion, celery and mushrooms, and cook until vegetables are soft, about 10 minutes; set aside.
When corn bread is done, remove from oven and allow to cool slightly.
Crumble corn bread. Set aside. Lightly oil 9x13-inch baking dish. Set aside. Reduce oven to 350 F.
Add cooked vegetables to crumbled corn bread. Beat 2 eggs and add to corn bread mixture. Add sausage, if using. Add enough chicken broth for a moist dressing. Add salt and pepper to taste. Pour into prepared pan and bake 1 to 1 1/2 hours. Makes 16 servings.
PER SERVING: Net carbs 5 g Cal 227 (79% fat) Fat 20 g (10 g sat) Fiber 1 g Chol 137 mg Sodium 742 mg Calcium 119 mg Protein 7 mg
SOURCES: Adapted from www.carb-lite.au.com and The Texas Holiday Cookbook
--------------------------------------------------------------------------------
Sausage-Sage Stuffing
Ingredients:
8 slices low-carb bread or rye bread, toasted till crispy
2 pounds ground pork
½ teaspoon salt
1 teaspoon fennel seeds
6 tablespoons salted butter (divided use)
1 ½ cups chopped celery
1 onion, chopped
4 teaspoons ground sage
1 (14 ½-ounce) can reduced-sodium chicken broth
3 eggs, beaten
½ cup chopped Italian (flat leaf) parsley
Directions:
Preheat oven to 350 F. Butter a large, ovenproof casserole. Cut bread into ½-inch cubes; transfer to a large bowl and set aside.
In a large skillet over medium heat, brown the pork with salt and fennel seeds; drain. Transfer to a bowl and set aside.
Wipe out the skillet with a paper towel; melt 3 tablespoons of butter in the skillet. Add celery and onion; cook 5 minutes until vegetables are softened. Stir in sage; cook 2 minutes more. Add chicken broth; stir well. Pour vegetable mixture into bread cubes; toss gently. Add pork, eggs and parsley; toss just enough to combine. Stuffing should be moist. Transfer to prepared casserole.
Dot top of stuffing with remaining butter. Bake 40 minutes, turning the casserole once halfway through baking time. Makes 12 servings.
PER SERVING: Net carbs 12 g Cal 333 (65% fat) Fat 24 g (10 g sat) Fiber 2g Chol 117 mg Sodium 382 mg Calcium 52 mg Protein 17 mg
SOURCE: Atkins Kitchens/ www.Atkins.com