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Tuesday, November 24, 2009

BFC Stuffin's - Stuffing Done Right!

Stuffing is one of my favorite Thanksgiving items. Done traditionally it is has the highest Sugar and Carb count on the table. But they can be done so MUCH better to leave you room in your S/C count for more of your favorites!

 I call my Stuffing "Stuffins" because they are baked in muffin tins which creates individual servings and you get more crunchiness. Which is my favorite part!

 My first plan was to find the absolute lowest S/C Count Bread around. Which I found after much searching (Trader Joes 1 Slice: 0 Sugar 7g Carbs). But waiting in line at the grocery store I saw a dozen different bags of stuffing and started to read their labels. And to my surprise, I found more than one brand that had a lower count than my grand idea would. Meaning a lot less work for me!

 What You'll Need:
 16 oz Stuffing Mix - with very low Sugar and Carb counts
 8 oz Sausage 1 Cup Sliced Mushrooms
 1 1/2 Cup Chicken Broth
2 stalks Chopped Celery
 Butter to line pan
 Muffin Pan

Directions: Cook your sausage normally and drain off any excess. In a large mixing bowl add the Stuffing Croutons, Mushrooms, Celery, Chicken Broth and Sausage. Mix well, use your hands if you need to! Use the butter to line the Muffin Tins and scoop in the mixture. Scoop in 1 Serving Size of your mixture (roughly based on the Serving Size listed on the box of Stuffing Croutons. That measurement may be based on dry ingredients and take into account the added ingredients that will take up volume) Bake at 400 degrees for 10-15 minutes, or until crispy on the outside. Remove from Muffin Tin and serve hot.

 The idea is roughly based on Rachel Ray's Apple and Onion Stuffins, but obviously ours don't have apples or onions in them! Both are too high in S/C for today. You can add any of your favorite low sugar/carb items to the mix for delicious Stuffins - Single Serving Stuffing!

 Brands I used: I love Jimmy Dean Naturals "Hot" Pork sausage, it is spicy though. I found Beckmans Stuffing Mix Traditional Homestyle. But look around your stuffing selections, I saw several that also had good S/C values.

 The Count: This is completely dependent on the stuffing croutons or bread you use. Mine was 1/2 Cup Dry 0g Sugar and 10g carbs. 2 medium celery stalks = 1g Sugar 2g Carbs, Sausage, butter, chicken brother are 0gs Sugar and Carbs. After everything is mixed together it should be 0g Sugar and 10g per serving.

Thanksgiving Round Table My fellow Belly Fat Cure bloggers are also writing about Thanksgiving recipes this week too! Stop by their sites for even more ideas: Maura at 12 Weeks to a Better Me Candice at Cooking to Lose that Belly Susan at BFC Products and Recipes
Ryan at Ryans Incredible World

1 comment:

  1. Thanks for the stuffing idea, it sounds wonderful. We are going to Vegas and coming home Thanksgiving afternoon for supper with the family so I won't have time to make this recipe. I think I'll make it this weekend, though! Yum! Happy Turkey Day!
    Carey

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