Jicama-Eggplant Stuffing

Jicama-Eggplant Stuffing

This Induction-friendly stuffing is wonderful with the holiday turkey, with baked chicken and stuffed pork chops.  As cornbread is not allowed during the early phase of a low-carb diet, even on maintenance you can’t afford to eat anything made with real cornmeal very often and stay within your daily carb limits.  I decided to experiment with two unusual ingredients and came up with a recipe that was quite good!  One cyber acquaintance on the Atkins Community forums has told me more than once it is THE BEST stuffing she has EVER eaten, low-carb or non-low-carb.  I guarantee you won’t be missing that cornbread stuffing one bit serving this dish with your Thanksgiving dinner!  Leftovers freeze very nicely, too.  In fact, the jicama softens up after freezing, so intentionally preparing this early and freezing it might not be such a bad idea.

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INGREDIENTS:

1 stick unsalted butter

6 oz. chopped yellow onion

6 oz. chopped celery

12 oz. grated jicama

12 oz. coarsely chopped peeled eggplant (½-¾” pieces)

1/2 c. chopped parsley

1/4 c. + 1 T. chicken broth

1/2 tsp. poultry seasoning (I make my Dad’s Poultry Seasoning recipe)

1/4 tsp. ground thyme

1/4 tsp. each salt and black pepper

1 egg, beaten into the broth above

1 slice/roll of any low-carb bread you have on hand (use a flax bun if still on Induction)

DIRECTIONS:  Place peeled, chopped  eggplant in boiling water and simmer until soft but do not reduced it to mush.  This should take about 10 minutes. Drain well in a colander, pressing out as much water as you can with the back of a spoon.

While eggplant is draining, melt stick of butter in a large non-stick skillet.  Add onion and celery and saute until they start to soften.  Add the grated jicama. Continue to saute, turning often, until jicama threads are quite tender and beginning to “shrink” as their moisture cooks out.

Scrape eggplant into a large mixing bowl.  Add the sauteed veggies, parsley, all seasonings and crumbled low-carb bread (use a flax bun if still on Induction).    Add beaten egg/broth mixture.   Stir all ingredients to enable the egg/broth to bind the stuffing ingredients all together.

Transfer stuffing to well-buttered 9×13 baking pan.  If I don’t have company, I will usually put the stuffing right back into the already greased non-stick skillet I sauteed the veggies in.  🙂  Bake at 350º for around 30 minutes.

NUTRITIONAL INFO:  Makes 8 servings,  each containing:

166 calories

13.66 g  fat

9.46 g  carbs, 4.66 g fiber, 4.86 NET CARBS

3.09 g  protein

73 mg. sodium