My husband wanted baked chicken tonight so I decided to serve it with a new stuffing. I had half of a very large eggplant to use up and just a small amount of sausage left in the fridge. The addition of eggplant really makes stuffing moist, but it adds carbs, so I used my Gluten-Free Grain-Free Focaccia bread tonight to pull the carbs back down a bit. The result was a super moist and super delicious stuffing to go with our baked chicken! I’ll be making this one again!
Hubs asked for asparagus but I didn’t have fresh asparagus on hand. Luckily I found 1 can of spears in the back of the pantry I didn’t even know I had. Apparently HE bought them! He actually prefers canned asparagus! Not me, but hey, we all have our quirks. That one is his. This stuffing would be also be delightful to stuff pork chops with, or to serve alongside a lovely pork roast! This recipe is not suitable for Atkins Induction because of the almonds in the bread. But you could use 4 OMM’s (one minute all flax muffins) and make this recipe suitable for Atkins Induction. Be sure to recalculate the carbs if you make that change. This stuffing should freeze very nicely for you. :)
1 stick (½ c.) butter, unsalted
6 oz. onion, chopped
8 oz. celery, chopped (preferable with leaves if you have center stalks)
9 oz. peeled eggplant, diced in ½-5/8″ dice
½ c. chopped parsley
3 tsp. homemade poultry seasoning (or whatever kind you have on hand)
¼ tsp. coarse ground black pepper
3 oz. pork sausage (I didn’t want it to dominate, so I purposely used just a small amount. You might prefer more)
7 slices of my Gluten-Free Focaccia
2 eggs, beaten
1-1½ c. homemade chicken broth (I just boil skin-on chicken in water)
DIRECTIONS: Bake the focaccia bread by that recipes directions if it isn’t already made. Preheat oven to 350º. Liberally butter a baking dish, preferably non-stick if possible, as stuffing is inclined to really stick to its pan. Set aside for now.
Next, melt the stick of butter in a large non-stick wok or skillet. Add onion and celery and saute on high heat until half tender and onions are beginning to caramelize. Add the cubed eggplant and continue to saute until it, too, is half tender. Break up the sausage into the mix and continue stirring until it is browned and eggplant is getting quite tender now. Add parsley, seasonings and stir well. Remove from heat. Break up the bread coarsely into the pan on top of the vegetable-sausage mixture. Beat in the 2 eggs and add 1 cup of the broth. You want this mixture quite wet, about like oatmeal. Only add the other ½ c. broth if needed to make the mixture quite wet. Spoon into your greased baking dish and pop into 350º oven to bake for about 30-35 minutes and nicely browned on top.
NUTRITIONAL INFO: Makes eight (approx. ½ c.) servings, each contains:
25.8 g fat
7.63 g carbs, 3.32 g fiber, 4.31 g NET CARBS
14.6 g protein
31.84 mg sodium