Low-Carb Killer Stuffing

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This is a low-carb remake of a favorite dish. 
 

2 ex-large eggplants or 3 smaller ones, peeled and cut in 1/2” cubes – roast at 400º for 40 minutes

3 c heavy cream
2 heaping tsp chicken base – Costco has this
1 Tbsp. garlic, chopped
1 1/2 Tb Italian seasoning
2 1/2 tsp salt
1 1/4 tsp black pepper 
3 large eggs 
2 Tbsp. lemon juice

3/4 c grated Parmesan cheese
25 oz artichoke hearts - Costco sells these in large jars 
40 oz fresh spinach
2 c yellow onions, chopped – microwave them until tender
1 lb Jimmy Dean sausage – crumbled and cooked

1 1/2 c grated Parmesan cheese

Preheat the oven to 350 degrees F. Spray a deep 9 by 13-inch baking dish with Pam.
 
Wilt the spinach in a steamer basket or divide it in thirds and microwave each third for 4 minutes. Squeeze as much water from spinach as possible, then chop and put aside.

Warm a cup of the cream and add the chicken base.  Stir until smooth.  Whisk cream/chicken base with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice in a large bowl (or blender then pour into a large bowl). Add 3/4 C cheese, artichokes, spinach, onions, sausage and roasted eggplant, then stir to combine. Pour the eggplant/custard mixture into the prepared dish. Bake 1 hour.  Remove from oven and top with 1 1/2 C grated Parmesan cheese, then bake another 45 minutes or so until the center is set.  Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN.  I make this dish a couple of days ahead when I’m doing it for the holidays.  About 30 servings – 6 net carbs per serving.
 
You can halve this recipe and reduce the cooking time to about an hour or an hour and a quarter.

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