Low Carb Thanksgiving: Stuffing (Gluten Free and Paleo)

1 Loaf of Paleo/Low Carb Bread (I used this recipe)

1 lb ground pork sausage (Sage flavored, if available)

2 ribs of celery, chopped

1/4  of a large onion, chopped

1 garlic clove, minced

8 oz cremini mushrooms, chopped

1/2 tsp rubbed sage

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 Tbsp Dijon mustard

1 cup chicken bone broth

2 eggsPreheat oven to 300 F.  Cut the bread loaf into small cubes.  Place the cubes on a baking tray and cook for 45 minutes to 1 hour or until the bread has dried out.  After removing the bread from the oven increase the temperature to 350 F.

Brown the sausage in a skillet over medium-high heat.  Once cooked, remove the sausage (leave the renderings) and let drain on a paper towel.  Add the celery, onion, garlic, mushrooms, and spices to the pan and cook for 5-7 minutes or until tender. In a bowl, combine the sausage, veggies, and bread and pour into an 8″ x 8″ baking dish. Combine the eggs and chicken broth and whisk thoroughly. Pour the egg/broth mixture over the bread mixture and ensure that everything is coated and mixed.  Bake at 350 F covered for 15 minutes.  Uncover and cook for another 10-15 minutes or until golden brown.

Net Carb Count*: