Wild Rice, Sausage, and Cherry Stuffing
Source of Recipe
Veronica Atkins
Recipe Introduction
Wild rice is actually an aquatic grass; at 16 grams per half-cup, it’s considerably lower in Net Carbs than white or even brown rice.
List of Ingredients
1/3 cup uncooked wild rice, picked over and rinsed
2-1/2 cups water, divided
Salt
4 slices low-carb white bread, cut into 1/2-inch cubes
12 ounces sweet Italian sausage
4 tablespoons (1/2 stick) unsalted butter
3 celery stalks with leaves, finely diced (1-1/2 cups)
3/4 cup chopped onion
1/2 cup chopped fresh parsley
1/3 cup dried sour cherries
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 to 1-1/4 cups lower sodium chicken broth
Recipe
Combine wild rice, 1-1/2 cups of the water and a generous pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer until tender, 40 to 45 minutes. Drain and set aside.
Heat oven to 350°F. Set bread cubes on a jelly-roll pan in a single layer. Bake, stirring once, until crispy, 10 to 14 minutes. Transfer to a large bowl.
Meanwhile, remove sausage from casing; crumble into a large nonstick skillet over medium heat. Cook, stirring frequently to break up clumps, until cooked through and lightly browned, about 12 minutes. Add to bread.
Return skillet to medium heat; add butter. When melted, add celery and onion; cook, stirring frequently, until tender, about 10 minutes. Add to bread mixture, then stir in parsley, cherries, poultry seasoning, pepper and wild rice. Mix well. Stir in 1 cup of the chicken broth; add more if the stuffing still looks dry.
Transfer the stuffing to a large baking dish. Cover with foil and bake 30 minutes, then uncover and continue baking until lightly browned and heated through, 15 minutes longer.
Phases 3 – 4
Per serving: Net Carbs: 8 grams; Carbohydrates: 10.5 grams; Fiber: 2.5 grams; Protein: 6 grams; Fat: 7.5 grams; Calories: 133
Prep time: 1 hour; Cook time: 45 minutes; Servings: 8, plus leftovers
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