Artichoke, Sausage and Parmesan Stuffing (Low Carb)

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There are some foods that just taste better after they’ve been sitting for a few days. Somehow, the flavours mellow and mingle while hanging out in the fridge together, and the leftovers surpass the freshly made dish. Stew is one of these foods, and I’m of the mind that Thanksgiving stuffing is too. This is the main reason that I’ve already cooked our stuffing, although our feast is still more than 48 hours away. It also serves the dual purpose in eliminating at least one dish from competing for oven space with the ever-important turkey. I covet the kitchens with two (or more!) ovens, but I don’t think I am going to own one any time soon.

It was remarkably simple to convert a regular stuffing recipe to low carb. I simply made a loaf of my Rosemary Olive Oil Quick Bread, leaving out the rosemary to give it a more neutral flavour, and subbed it in for the Italian loaf listed in the recipe. I took the time to dry it out really well in a warm oven so that it would soak up the broth and the flavours from the other ingredients. And I think some time sitting in the refrigerator will allow the stuffing to meld and intensify even further. The bread held up very well and I can tell from my little taste test that it’s as good as any high-carb stuffing I’ve ever made. I’d even venture a guess that no one would know it was not made with regular bread, unless I told them.

The quick bread itself is a cinch to make, and the extra step is not much trouble at all. So here’s to enjoying all that the Thanksgiving feast has to offer! I wish you and yours the best of the day.

Artichoke, Sausage and Parmesan Stuffing – adapted from Bon Appetit, November 2002

1 loaf Olive Oil Quick Bread (recipe here, omit rosemary)
1 tablespoon olive oil
¾ lb sweet Italian sausage, casings removed
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 can artichoke hearts, drained and chopped
2 teaspoon fresh time, chopped
½ cup grated parmesan
1 ½ cups chicken broth

Preheat oven to 300F. Slice bread into ½ inch slices and lay on a baking sheet. Place in oven for 10 minutes, then flip slices and bake 10 minutes more, until quite dry. Cut into ½ inch cubes, and if inside of bread is still soft, continue to bake for 5-10 minutes.

Heat oil in a large skillet over medium-high heat. Add sausage and cook until no longer pink, breaking up chunks with the back of a wooden spoon, about 5 minutes. Add onions, celery and garlic and saute until celery is soft, about 10 minutes.

Mix in artichokes and thyme, saute a few minutes longer. Transfer mixture to a large bowl. Add bread and toss to combine well. Mix in parmesan and ¾ cup broth.

Butter a 9×13 inch glass baking dish and preheat oven to 350F. Transfer stuffing to baking dish and pour remaining broth over the top. Cover with buttered foil (butter side down) and bake until steaming, 30-40 minutes. Remove foil and bake until top is golden and slighly crisp, about 20 minutes longer.

I’ve submitted this to the Holiday Recipe Exchange on Goodlife Eats. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Swanson Broth.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Artichoke, Sausage and Parmesan Stuffing (Low Carb)

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