Stuffing for Poultry or Pork

Stuffing for Poultry or Pork

(Is it really Thanksgiving without stuffing?)

4 servings

Net carbohydrates      10 g. per serving

Note:This works well withTurkey, Pork and chicken

2 – THOMAS’S LIGHT English muffins

3 – sweet sausage (pork, turkey or chicken)

1 – medium onion, diced

2 – Tbsp. olive oil

1 – large Portobello mushroom or 8 ounces Baby Bella or Crimini mushrooms

salt and pepper to taste

2 – cloves garlic, grated

2 – eggs, slightly beaten

2 – tsp.Dijonmustard

1 – tsp. Herbs deProvence

1/3 – cup toasted walnuts (at Thanksgiving and Christmas I use roasted chestnuts)

2 – Tbsp. Dry Sherry (optional)


Toast the English muffins and allow to cool

Remove the sausage from it’s casings and cook until there is NO PINK coloring. Allow to cool

Clean the mushrooms and slice them.

Sauté the onion the olive oil until just soft. Add the sliced mushrooms and cook until the mushrooms start to release their juices.  Add the grated garlic and cook for 30 seconds more. Remove from heat and allow to cool.

Slightly beat eggs. Add the mustard and Herbs de Provence. Beat slightly to combine.

Crumble English muffins and add to the eggs.

Chop the nuts coarsely and add to the egg mixture. Add the sausage onion mixture and the rest of the ingredients.

Using your hands mix everything together, pressing the wet through the dry ingredients.

You are now ready to stuff. Or place in a loaf pan and bake separately.