LC Foods
LOW-CARB BREAD STUFFING MIX / 164g / Item #: 1895
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LC Foods'  LC-Bread Stuffing is diabetic friendly, low carb, sugar free, high fiber and high protein. A great Thanksgiving or holiday favorite, now a low carb classic. Our low carb stuffing is sure to please.  Try adding macadamia nuts, chestnuts, sausage or cranberries or apples for variety anytime of the year!  Only 1 net carb per half cup serving.  Serve it along with our LC-Cranberry Sauce, you won't believe its low carb!

Makes 5 cups or more of bread stuffing

2 x 1/4 cup melted butter
1/4 melted coconut oil or other oil
4 eggs (medium-large size) beaten
1/3-1/2 cup chopped celery
1/3-1/2 cup chopped onion
1 1/2 cups chicken broth or bouillon, or vegetable broth
1 tsp poultry seasoning

Directions to make bread cubes:
Please the entire package of LC-Bread Stuffing Mix into a large bowl. Add 1/4 cup of the butter, oil and eggs, mixing thoroughly. Grease or spray a medium size bread loaf pan. Place batter into pan and bake on a higher rack at 400 F for 30-32 min. Remove from the oven, adjust over temperature to 425F. Immediately, before cooling, slice the bread the long way into 3/4 inch thick strips or slabs, and place on a wire rack or screen. Return to the heated oven on the wire rack or screen and turn off the oven immediately. Allow the bread slabs to dry undisturbed as the over cools down for 30 minutes. Remove from the over and slice each slab into long 3/4 inch wide strips and then into bread cubes. Set aside 4 1/2 cups (270g) bread cubes for extra moist of 5 cups (300g) for standard moistness. 

To make stuffing:
In a medium saucepan, sautee celery and onion with 1/4 cup of butter. Add broth and poultry seasoning and bring to a boil while stirring. Remove pan from heat, add bread cubes, stir to coat until all the bread is moistened. Cover and allow to set for 20 minutes. Uncover, and mash stuffing to desired consistency if desired. Fluff and serve, or refrigerate until serving. Optional: add cranberries, sausage, chestnuts or macadamia nuts.  

Last Updated: 2016-09-19 13:24:12