Buttoni's Low-Carb Recipes

Eggplant-Sausage Stuffing

Posted on: November 14, 2016

Eggplant-Sausage Stuffing

Since Thanksgiving is just around the corner, I thought I’d share one of my more unusual stuffing recipes with my readers.  The addition of eggplant, which serves as some of the “bread” here, really makes stuffing moist, but it does add a few carbs.  This recipe never fails me and for those not a big fan of eggplant, this seriously doesn’t taste like there is eggplant in it.

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 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.  If still on Atkins Induction, use four OMM’s (one minute flax muffins) to make this recipe Induction compliant.  Be sure to recalculate the carbs if you make that change.  This stuffing freezes well.  🙂

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½ c. butter, unsalted (1 stick)

6 oz. onion, chopped

8 oz. celery, chopped  (preferable with leaves if you have center stalks)

9 oz. eggplant, peeled & diced to ½-5/8″

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  (more if you like)

7 slices of my Gluten-Free Focaccia

2 eggs, beaten

1-1½ c. homemade chicken broth

DIRECTIONS:  Bake the focaccia bread by that recipe’s directions. 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.

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:

314 calories, 25.8 g  fat, 7.63 g  carbs, 3.32 g  fiber, 4.31 g  NET CARBS, 14.6 g  protein, 32 mg sodium

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