companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Sunday, November 15, 2009

Sausage and Sage


Do you have your low carb dishes planned out for Thanksgiving? I had a Thanksgiving Potluck to attend last night with a support group I am in. I chose to make the Sausage Stuffing from the 24/7 Low Carb Diner newsletter for November. I also made some cranberry sauce and some dessert shots of Pumpkin Cheesecake. I will feature those recipes later.

This is a really flavorful casserole for a stuffing/dressing substitute. There are no specialty ingredients to buy, and all the flavor of the holiday is in there! For this dish, I accidentally halved the amount of mushrooms, and it was still great. I love sage. My mom, who doesn't even like carby stuffing, had a large serving and ate it all. The rest of us, who appreciate a good traditional dressing, liked it too. It is not mushy, but still holds together well, even without any bread. Very tasty, especially with turkey. Don't leave out the nuts, they give this casserole a unique crunch. Add some pepper if you like, but careful with the salt; the Parmesan does that job!

Sausage and Sage

2 pounds sage flavored sausage
1 pound mushrooms
3 ribs celery
1 chopped onion
1 pound cauliflower
1/4 cup chopped walnuts
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup grated Parmesan cheese
4 eggs

Slice or chop vegetables in a food processor. Be sure the cauliflower is shredded finely. Brown sausage, celery and mushrooms in a skillet. Drain off grease. In a large bowl, combine meat mixture, cauliflower, nuts, spices, Parmesan cheese and stir well. In a small bowl, beat eggs. Add the eggs to the large bowl and mix well. Transfer the stuffing to a sprayed large casserole dish. Bake at 325 degrees for 40 minutes.


Those newsletters are loaded with great info for low carbers. When you have purchased the ebook, you get a year subscription to the newsletter too. (Sorry offer expired) This delicious recipe was included along with more side dish and dessert recipes, hints for planning, instructions on how to brine a turkey and more. It is not too late to get yours if you buy an ebook before December. There is definitely no reason to feel deprived on Thanksgiving, and no need to turn the holiday into a carb fest either. Most of our favorites can be made lower carb. The small splurge on your absolute favorite won't do so much damage if the rest of the meal is healthy.


This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.
This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.
Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

7 comments:

kristina marshall said...

Looks yummy!!

kristina marshall said...

I'm going to try this before thanksgiving!

Anonymous said...

Do you have the nutrional values?

Anonymous said...

What is the carb count?

Kristin said...

This looks good!!!

For those asking for carb count - I just entered the ingredients into myfitnesspal.com's recipe calculator and I came up with 309 calories, 21g fat, 7g carb, 2g fiber (for 5g net carb), and 26g protein. I am not sure how many servings there are, I put in 12, so if you eat less than 1/12th, these will be slightly high! :) Oh, and I entered the sausage as pork sausage. Hope that helps!

Jayne Lein said...

Where would you get sage sausage? I live in Canada and our Thanksgiving is this weekend!!!

Lisa Marshall said...

Our Jimmy Dean brand has a sage flavor. If you can't find it, try adding an extra half a teaspoon of dried sage.