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LADYBUGG66's Photo LADYBUGG66 SparkPoints: (22,481)
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11/14/07 7:12 P

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Just found these on another site:

Atkins' Original Almond Turkey Stuffing

Ingredients:
1/2 cup butter
1/2 cup finely chopped onions
1/4 pound smoked ham, finely ground
1/4 cup finely chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup fried pork rinds, crushed
2 large eggs, beaten to blend
1/4 cup dry red wine
2/3 cup blanched almonds

Melt butter in a large skillet. Add onions. Cook until light brown. Add ham, parsley, and spices. Mix well.

Combine mixture with pork rinds, eggs, wine, and almonds.

Serves 10. 4.2 net gram of carbohydrate per serving.


Turkey Giblet Gravy

Ingredients:

turkey neck and giblets (or pkg of chicken livers)
2 stalks celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 tsp. Kitchen Bouquet (optional)
1 teaspoon xanthan gum

Separate liver from giblets and refrigerate in ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. (If using chicken livers instead of turkey giblets, use only neck right now.) Add veggies and spices. Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

After roasting turkey, remove fat and juice drippings to saucepan and set aside.

Add liver and cook 15 minutes more. Remove giblets/livers from liquid. Remove bay leaves, then lenderize liquid with veggies (you can use a blender or food processor if you like.) Chop giblets and add to liquid. Stir in drippings, thicken with xanthan gum and heat just before bubbling. Add additional salt and pepper to taste. Add Kitchen Bouquet for color if you like.

Makes 6-8 servings. 2 net grams of carbohydrate per serving.
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I will NEVER give up. It is not my destiny or your destiny to live the life of a fat person. That fat person is not who I am meant to be and I have the power to change it. Anything in my power I will do. ANYTHING. I will not give up until I get to goal.


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LISA32989's Photo LISA32989 Posts: 4,358
11/10/07 8:30 A

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Now, this bread is perfect for me...NO WHEAT!
I'm gonna try it
Now I think we're staying home rather than going to the buffet, which will surely cause me problems.

Its not about the destination, rather the journey


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LADYBUGG66's Photo LADYBUGG66 SparkPoints: (22,481)
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Posts: 1,163
11/5/07 1:33 P

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Low-Carb Stuffing Bread

This is a bread I make to use to make low carb stuffing for turkey or chicken. It can also be a stovetop type of thing, but is better if it at least bakes for a little while. I also use it as a casserole topping if I have some leftover. It's gluten-free as well.

INGREDIENTS:
2 1/2 cups almond meal
1/3 cup powdered egg whites
1 Tablespoon baking powder
1 Tablespoon poultry seasoning, such as Bell's Seasoning
1/2 teaspoon salt
1/2 cup (1 stick) melted butter
2 eggs
1/2 cup water
1 Tablespoon sugar substitute

PREPARATION:
Heat oven to 350 F.

Butter the bottom of a large loaf pan - if desired, line the bottom with parchment paper and butter or oil that as well.

1) Mix dry ingredients together (a whisk works well).

2) Add wet ingredients and mix well.

3) Pour into loaf pan.

Bake for 35-45 minutes, until top is lightly browned and toothpick comes out clean.
When cool enough to handle, remove from pan and break into large chunks. Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first if you like, or after it dries out a bit. Use for low carb stuffing.

Sorry, I don't have the carb counts for this one...

Edited by: LADYBUGG66 at: 11/5/2007 (13:34)
I will NEVER give up. It is not my destiny or your destiny to live the life of a fat person. That fat person is not who I am meant to be and I have the power to change it. Anything in my power I will do. ANYTHING. I will not give up until I get to goal.


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OHANAMAMA's Photo OHANAMAMA SparkPoints: (107,240)
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Posts: 21,209
10/20/07 5:42 P

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Stuffing, not in the bird... :) we call it dressing or cornbread dressing. My grandmother makes it delicously. I don't know if I'm going to worry about trying not to have any of hers on turkey day. I think it would hurt her feelings. I'll just keep portions in check.

Renee'


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JNORMAN1969's Photo JNORMAN1969 SparkPoints: (0)
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10/18/07 7:31 A

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For the carb count are you making a flax bread or store bought for the lowest store bought that i can find is 7 net carbs a slice.

This is not a diet but a lifestyle. Accept your new life and the new life will accept you.

Come visit a great team at Low Carb Lifestyles.

Randy


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LADYBUGG66's Photo LADYBUGG66 SparkPoints: (22,481)
Fitness Minutes: (3,970)
Posts: 1,163
10/17/07 8:35 P

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Low Carb Stuffing

One of the tricks to making low carb turkey stuffing is to use a lot of vegetables. Another is to use a bread made without a lot of starch. This stuffing can be cooked inside a turkey or chicken, cooked on the stovetop, or baked in the oven in a casserole dish. You may think it sounds like there is an overwhelming amount of celery in this dish, but it actually cooks down so much that it is fine.

INGREDIENTS:
1 loaf low carb stuffing bread (see below) or low carb bread, crumbled or cut into cubes
1 large onion, chopped
6-7 cups chopped celery - about 2 small bunches
1 green Bell pepper, chopped
1 bunch parsley, chopped (about 2 cups)
4 teaspoons poultry seasoning, such as Bells
1/2 teaspoon pepper
Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)
1 cup water or broth, plus more according to moisture needed
1 - 3 eggs if baking it, and if desired (nutritional info includes 1 egg)
1 T cooking oil

PREPARATION:
1) Make low carb stuffing bread, or use about 1 - 1 lb loaf of low carb bread if you have access to it. 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.

2) 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.

3) 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 350 F. for about half an hour, or until browned on top.

Nutritional Information: This makes quite a lot of stuffing. Divided into 12 generous servings, each has 5 grams effective carbohydrate plus 4 grams fiber, 9 grams protein, and 244 calories.



I will NEVER give up. It is not my destiny or your destiny to live the life of a fat person. That fat person is not who I am meant to be and I have the power to change it. Anything in my power I will do. ANYTHING. I will not give up until I get to goal.


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JNORMAN1969's Photo JNORMAN1969 SparkPoints: (0)
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10/17/07 2:18 P

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I am a big fan of stuffing for thanksgiving, not the kind cooked in the bird. Does anyone have any good ideas or recepies for low carb stuffing.

This is not a diet but a lifestyle. Accept your new life and the new life will accept you.

Come visit a great team at Low Carb Lifestyles.

Randy


 current weight: 174.4 
 
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