Traditional Thanksgiving bread stuffing with sausage and sage gets a healthy, low carb makeover! Soul bread makes a great base for any stuffing or dressing you want. Grain-Free.
Whoa, whoa, whoa. Wait a gosh darned second here. It’s November first! How is that possible? Last time I checked, it was mid-September and I was just getting used to the idea that the kids were back in school and fall was on its way. Then I blinked and suddenly here we are. November. Which means it is high time for me to get my Thanksgiving butt in gear and start creating delicious low carb recipes for you and for me. So today, we are test-driving a brand new stuffing recipe based on the increasingly useful and adaptable Soul Bread.
Except for the low carb bread base, this is just a really traditional stuffing recipe with plenty of sausage and sage. I toyed with naming it Sausage & Sage Soul Bread Stuffing but I decided this was too much alliteration. It sounds like the start of some crazy tongue twister. Say “Sausage & Sage Soul Bread Stuffing” 10 times fast! I also toyed with the idea of other flavour variants but I decided I wanted to make the soul bread shine in a classic setting with traditional Thanksgiving seasonings. Like many people, I grew up with plenty of boxed stuffing mixes. And while they may not have been very good for us, they always tasted just like Thanksgiving should.
And Soul Bread is the perfect match for a traditional stuffing recipe, or any flavour of stuffing you feel like making. It’s the closest thing to white bread I’ve ever come across in the low carb world. You know I love my almond flour, but breads made with it can be heavy and filling, which doesn’t allow for as much stuffing consumption. Soul bread is lighter and has even fewer carbs, so you can pile the stuffing higher on your Thanksgiving plate.
I simply baked my Soul Bread Sesame Rolls in a loaf pan instead of in individual servings. Then I sliced it into ½ inch thick slices and let it sit in a warm oven for a few hours to dry it out further. I chopped the slices into ½ inch chunks, tossed it with cooked breakfast sausage, celery, a little onion, and some chopped sage. Some eggs, some cream, some salt and pepper, and there you have it. A classic low carb stuffing recipe that is sure to please even the pickiest of Thanksgiving guests.
Soul Bread Thanksgiving Stuffing
- 1 recipe for Soul Bread Sesame Rolls - see instructions for preparation
- 1 lb bulk breakfast sausage
- 2 tablespoon butter
- 2 stalks celery chopped
- ¼ cup chopped onion
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon chopped fresh sage
- ¾ cup chicken broth
- 3 large eggs
- ½ cup whipping cream
- For the soul bread, preheat the oven to 325F and grease a 9x5 inch loaf pan.
- Prepare the soul bread batter as directed and pour into prepared baking pan. Bake 35 to 40 minutes, until it is very puffed and browned and a tester inserted in the center comes out clean (it's okay if it's too dry upon cutting it...you want it dry anyway!). Remove and let cool in the pan 10 minutes, then flip out onto a wire rack to cool completely.
- Once the bread is cool, slice it into ½ inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200F) oven for about 2 hours, until quite dry. Chop into ½ inch chunks and transfer to a large bowl.
- Preheat the oven again to 325F and grease a 9x13 glass or ceramic baking dish.
- In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
- Add 2 tablespoon butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
- In a medium bowl, whisk together the eggs and cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil. Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.
Total fat: 23.8g
Calories from fat: 213
Total dietary fiber: 0.58g