It’s getting closer to Thanksgiving so I have begun to post my favorite holiday recipes over the next few weeks. I don’t discriminate and often prepare these for Christmas feasts as well. This particular stuffing is a low-carb modification of famed Chef James Beard’s wild rice stuffing I’ve been making for many, many years. It is outstanding with with venison, wild game, roasted chicken or turkey. The inspirational recipe is made with 2 cups of cooked wild rice, so clearly not for those still in Atkins Induction. However those in Atkins maintenance who can eat such things, could certainly make this using a quality wild rice. Admittedly, these modifications make my low-carb version a little different, but not so much as you might think. I sometimes compromise and use half bread cubes with half wild rice and I get the best of both worlds without too many carbs for a once-a-year treat. 🙂
This dish is not acceptable before the grains rung of OWL as written. You could sub in a Muffin in a Minute toasted for the Artisan Flatbread and have this at the nut rung of OWL. I do not stuff my turkeys, but prefer to bake my stuffing in a separate pan so the top can get toasty. The toasting of the sherry-soaked bread cubes is essential to the overall taste and texture of this dish. When I was in high school, I’d always pick those out and eat them, as I carried the dish to the dining room table. Annoyed my mother to no end. But they were sooooo good! A lush at 17, yet ironically I hardly drink at all as an adult. I DO cook with wine a great deal, however.
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½ c. sweet onion, chopped
½ stick unsalted butter
1 lg. stalk celery, chopped
2 c. jicama, peeled and grated
¼ c. parsley, chopped
½ c. pecan halves
4 slices bacon, coarsely chopped, cooked and drained
¼ tsp. dried tarragon
¼-½ black pepper
2 c. Artisan Flatbread, cubed and toasted (or 1 c. bread + 1 c. cooked wild rice)
4 T. sherry
HOLIDAY VARIATION: Add a few dried, sugar-free cranberries or mushrooms to the stuffing
DIRECTIONS: Make Artisan bread per that recipe’s instructions in a 13×15″ pan. Cool and cut into 12 “slices”. It should take two slices to produce the required 2c. of cubes. Put remaining slices into a gallon zip-lock bag and store your refrigerator for sandwiches or whatever. BTW this makes great bread for serving with Italian foods. It keeps very well in the fridge, too. Toast the 2 c. of cubes on the same pan in your oven, stirring several times as they dry out and get toasty.
Coarsely chop up and fry bacon in a skillet. If you have one, doing this in a large wok will eliminate the need to transfer to a large bowl later (saves on dirty dishes). Drain bacon on paper towels. Pour off grease for another use. Now melt butter in same skillet/wok and saute the onion and celery until tender. Next add grated jicama and continue to saute until jicama is tender. Add parsley, tarragon and pepper and stir well. Turn off heat and pour mixture into a large bowl, if required, to facilitate stirring. Mix sherry with water. Bunch the bread cubes together on their baking sheet and drizzle the sherry water over them, tossing once, trying to be sure each cube gets a bit of the liquid and that all liquid is absorbed. Now add the bread cubes and pecans to the veggie mixture and give it a final stirring to blend all ingredients.
Grease a large casserole dish with butter and pour dressing into the pan. If you can afford the calories, dot with 2 T. butter. Bake at 350º for about 20-30 minutes until bread cubes on top are toasted a bit.
NUTRITIONAL INFO: Serves 6, each serving contains:
230 calories, 20g fat, 6.17g carbs, 2.67 g fiber, 3.5g NET CARBS, 4.6g protein, 195 mg. sodium