CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6691a39e   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Low-Carb Stuffing   
    Categories: Breads, Stuffing, Vegetables   
         Yield: 12 Servings   
       
         1    Loaf low carb stuffing bread   
              - (see below)   
              +=OR=+   
         1    Loaf low carb bread;   
              - crumbled or cut in cubes   
         1 lg Onion; chopped   
         6 c  Chopped celery   
         1 lg Green Bell pepper; chopped   
         1 bn Parsley; chopped   
         4 ts Bells poultry seasoning   
       1/2 ts Pepper   
       1/2 ts Salt; to taste   
              +=OR=+   
         1 tb Chicken or turkey soup base   
         1 c  Water or broth; more as   
              - needed   
         1 lg (to 3 lg) eggs; if baking,   
              - and if desired **   
         1 tb Cooking oil   
       
     Make low-carb stuffing bread, or use about 1 - 1 1/2 lb   
     loaf of low-carb bread. 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.   
        
     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.   
        
     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   
     350ºF/175ºC for about half an hour, or until browned on   
     top.   
        
     ** nutritional info includes 1 egg   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
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