STUFFING BAKE
16 ounces ground turkey
1 pound pork sausage
1 small onion, chopped
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet, brown the ground turkey along with the sausage, onion and celery; drain the grease if desired (I leave it in). Place in a greased 10-inch pie plate. Do not use a smaller pie plate or it will overflow. If you don't have that size, use an 8x8" or 11x7" baking dish. Mix in the cheese. In a 4-cup measure, beat the eggs, cream and seasonings. Pour the egg mixture evenly over the meat mixture and gently mix it in. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving.
Makes 6-8 servings
Per 1/6 Recipe: 651 Calories; 54g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3 Net Carbs
Per 1/8 Recipe: 488 Calories; 40g Fat; 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
I combined a couple of my recipes to come up with this one. I really like my Sausage-Mushroom "Dressing" but I wanted the same flavors to be in the form of a quiche for easier serving. I also wanted to use ground turkey instead of diced cooked chicken or turkey like in my Chicken and Stuffing Quiche. I have reduced the amount of ground turkey called for from 20 ounces to 16 ounces because it's cheaper to buy it in 1-pound rolls at only $1.25 each. I've also omitted the mushrooms to save money. I always bake this in an 11x7" deep baking dish now and cut it into squares so I've changed the name from "Stuffing Pie" to "Stuffing Bake". This is so tasty and filling that I make it about once a month.
I did some quick figuring to get an estimate of how much it costs to make this dish. I came up with about $6.00 for everything which works out to about 80-cents per serving based on eight servings per batch. I sometimes get more servings than that if I'm the only one eating it that week so it's quite economical.
The original version of this recipe is posted HERE at Linda's Low Carb Menus & Recipes. The photo above shows the original version which was made in a pie plate.
CHICKEN AND STUFFING QUICHE
2 cups diced cooked chicken
1 pound pork sausage
1/4 pound mushrooms, sliced
2 tablespoons chopped onion
1 stalk celery, chopped
8 ounces Monterey jack cheese, shredded
4 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced
Brown the sausage with the mushrooms, onion and celery; drain well. Place in a greased 10" pie pan. Do not use a smaller pie pan or it will overflow. If you don't have that size, use a 7x9" or 8x8" baking dish. Mix in the chicken and cheese.
Beat the eggs, cream, seasonings and parsley. Pour evenly over the meat mixture. Bake at 350º 30-35 minutes or until set in the center and nicely browned. Let stand 10 minutes before cutting.
Makes 6-8 servings
Per 1/6 Recipe: 598 Calories; 46g Fat; 43g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 448 Calories; 34g Fat; 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
This would also be very good with leftover turkey instead of chicken. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
TURKEY AND DRESSING CASSEROLE
1 1/2 pounds frozen cauliflower
1 pound pork sausage
20 ounces ground turkey
2 stalks celery, chopped
1 medium onion, chopped
1 pound mushrooms, quartered
8 ounces cream cheese, softened
8 ounces cheddar cheese, shredded
Poultry seasoning or seasoning of your choice
Salt and pepper, to taste
In a very large Dutch oven, cook the cauliflower as directed on the package until tender; drain very well and set aside. In the same pot, brown the sausage and turkey along with the celery, onion and mushrooms. Season with poultry seasoning, salt and pepper. Drain the fat, if desired, but keep the meat in the pot. Stir in the cream cheese until well blended, then add the cauliflower and cheddar cheese. Adjust the seasonings, if necessary. Spread in a greased 9x13" baking pan; cover with foil and bake at 350º for 30 minutes. Uncover and bake an additional 20-30 minutes or until hot and bubbly and the top is browned.
Makes about 8-10 servings
Per 1/8 Recipe: 541 Calories; 41g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 433 Calories; 33g Fat; 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
While this isn't something that I would serve for Thanksgiving, it has the flavors of turkey and stuffing in one main dish. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
CHEESY BROCCOLI CASSEROLE
14-16 ounces frozen broccoli florets
4 ounces cream cheese, softened
4 ounces cheddar cheese, shredded
4 green onions, chopped
Salt and pepper, to taste
3 pieces bacon, chopped and fried until crisp
Cook the broccoli 4-5 minutes or just until tender-crisp; drain very well. Put in a greased 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Bake at 350º for 20-30 minutes, until bubbly.
Makes 4-6 servings
Per 1/4 Recipe: 278 Calories; 22g Fat; 14g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 185 Calories; 15g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This is a variation of the recipe that I posted yesterday. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounces cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-30 minutes, until browned and bubbly.
Makes 6 servings
Per Serving: 324 Calories; 27g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This is a family favorite that we call "JLSBP". This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
DOTTIE'S GREEN BEAN CASSEROLE
1 16-ounce bag French cut green beans, cooked and drained
8 ounces fresh mushrooms, sliced
1 small onion, slivered
2 stalks celery, finely chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces cheddar cheese, shredded
Sauté the mushrooms, onion and celery in the butter until very soft and a little browned, about 20 minutes. Combine all of the ingredients in a greased 1 1/2 quart casserole or 8x8" baking dish. Bake uncovered at 350º about 30 minutes or until nicely browned and bubbly.
Makes 6-8 servings
Per 1/6 recipe: 281 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 211 Calories; 18g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
The original recipe calls for canned green beans and mushrooms but I prefer this with frozen beans and fresh mushrooms. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
FAUX MASHED POTATOES
From fresh cauliflower:
1 small-medium fresh cauliflower, about 16 ounces
1 tablespoon water
1 tablespoon butter
1-2 tablespoons heavy cream
Salt and pepper, to taste
Chop the cauliflower into small pieces and place in a large covered casserole dish. Add 1 tablespoon water; cover and microwave on HIGH 5 minutes. Stir and cook another 5 minutes. Let stand covered 5 minutes; drain. Place in a food processor along with the butter and heavy cream. Process until smooth and creamy, scraping down the sides of the processor occasionally. Season to taste with salt and pepper and reheat in the microwave, if necessary.
Makes about 4 servings or about 2 1/4 cups mashed cauliflower
From frozen cauliflower:
16 ounce bag frozen cauliflower
2 tablespoons water
1-2 tablespoons butter
Salt and pepper, to taste
Place frozen cauliflower in a casserole with a lid; add the water. Cover and microwave on HIGH about 8-10 minutes, until very tender, stirring occasionally. Drain well and put cauliflower in a food processor. Process until smooth and creamy. Remove to a serving bowl and season with salt and pepper and butter. Reheat in the microwave, if necessary.
Makes about 4 servings
Per Serving: 78 Calories; 6g Fat; 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
SAUSAGE-MUSHROOM "DRESSING"
1 pound pork sausage
1 medium onion, coarsely chopped, about 4 ounces
2 stalks celery, coarsely chopped
16 ounces fresh mushrooms, quartered
8 ounces Monterey jack cheese, shredded
Salt and pepper, to taste
In a large skillet, brown the sausage along with the onion and celery. Cook until the celery is tender; drain the grease. Add the mushrooms and cook until they are tender. Put the sausage mixture in a casserole dish and stir in the cheese. Season with salt and pepper to taste. Bake at 350º for 30 minutes until browned on top.
Makes 4-6 servings
Per 1/4 Recipe: 614 Calories; 48g Fat; 40g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 410 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Although the texture isn't really like real stuffing, the flavors are close. I like this as well as real bread stuffing. This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice (see recipe below)
1 teaspoon cinnamon
1 teaspoon vanilla
Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Makes 6 servings
With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
PUMPKIN PIE SPICE
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Blend all of the ingredients and store in an airtight jar.
Makes 2 1/4 teaspoons
Per 1/4 Teaspoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
