Stuffing recipes start with bread that has already been baked. I have tried several of the low carb stuffing recipes and they weren't so good, so I decided to try baking the bread along with the stuffing. I'm very happy with the way it turned out, it tastes like traditional sausage stuffing. I don't wait until Thanksgiving or Christmas to serve this, it's good anytime.
Stuffing (Dressing)
1 tablespoon rubbed sage OR 1 1/8 teaspoon ground sage
3/4 cup almond flour
1/4 cup plus 2 tablespoons coarsely chopped pork rinds
1 teaspoon baking soda
1/8 teaspoon baking powder
1 lb. bulk sausage
6 tablespoons butter
onion as desired, chopped (optional)
¾ cup celery, chopped
2 eggs
½ cup water
½ teaspoon chicken bouillon
Grind the pork rinds into a flour. Stir in the almond flour, sage, baking soda and baking powder. Set aside. Oil an 8” square pan.
Brown the sausage, remove from skillet. Add the butter, onion and celery. Preheat oven to 350 degrees. Cook the onion and celery until it is done the way you like it. Remove from heat.
In a small bowl, using a fork, beat the eggs, water and bouillon. Stir in ½ of the dry ingredients until well blended, then the other half. Stir ½ of this mixture into the skillet, then the other half. Stir in the sausage. Spread in the pan and bake 25 minutes or until lightly browned.
