Wednesday, November 21, 2012

Dukan Stuffing - REPOST

Dukan Stuffing
REPOSTING - 11/21/2012 - Aloha from Hawaii and Happy Thanksgiving to everyone.  We're reposting this recipe because it was a lifesaver last Thanksgiving.  We used Janice's recipe as a base and added some touches from our mother's recipe to give it some additional flavor.  Not sure we'll have time to make Dukan stuffing this year, but who knows!

It's been quite a year with illnesses, fortunately a few trips to the mainland, a few deaths in our family and we just got back from a scouting trip this week...that's partly why we didn't have time to get our butts in gear to make some Dukan Stuffing.  Interestingly, in the past, stuffing was something we always craved.  We didn't really eat it any other time of the year, but we so looked forward to stuffing and gravy at Thanksgiving.  This year, we find ourselves with less sugar cravings and surprisingly less carb cravings... hooray!   Right now we don't even feel like we need a stuffing replacement.  

Shortly before our scouting trip to the mainland, the female half stuck to the diet (Attack and Cruise) and lost a few pounds.  We hit Consolidation right when we left on our trip and of course, the diet sort of went out the door.  We did get to hike a couple of days (a couple of miles each time) and we tried to make healthier choices when possible but we ate more spinach and tomato wraps than we had wanted to.  2 pounds were gained during the fabulous scouting trip and now we've gone back to Cruise to try to get closer to our goal.  We're getting in our daily exercise too.  Just gotta jump start our weight loss again.  

Wishing all of us luck during the "Season of Eating"!  Happy Thanksgiving!

We loved this recipe!  Thanks, Janice!

We used's stuffing recipe with some additions to make it similar to the female half of this couple's mom's stuffing recipe.  Oh, Thanksgiving morning always smelled so yummy.  We looked forward to mom making her stuffing which started with an entire stick of butter, included various fresh herbs, water chestnuts and portuguese sausage.  Now that we're watching what we eat, we assumed we would be eating a tiny portion of stuffing this Thanksgiving, but with this recipe, we can now have a decent serving of stuffing!

The one mistake we did make, we forgot to chop the croutons smaller after baking them...but the taste is there and we are looking forward to our Thanksgiving batch.  Note: we didn't have mushrooms and olives which normally went into our Thanksgiving that will definitely go in this coming Thursday.

Serves 4-6
Prep Time: 30-45 minutes
Cook Time: 30 minutes

1 batch Dukan Cheddar Bread croutons (we used Becky's bread recipe with Janice's jalapeno sub for the dill.  After you bake your bread and let it cool, cut them up into crouton sized cubes.  Bake them on a cookie sheet at 325 degrees Fahrenheit for 30 minutes, then let them cool.  Spray them with a little bit of olive oil spray before baking.

2 stalks celery, diced small
1/2 red onion, diced small
3 water chestnuts, diced small
6 oz. low fat turkey sausage (any low fat sausage would work), chopped
1/2 t. dried rosemary
1/2 t. dried thyme
1 T. fresh parsley
kosher salt and pepper to taste
1 c. low sodium chicken broth
1/2 c. oat bran
1 egg

(add mushrooms and olives both chopped if you like)

Saute celery, onion and chestnuts (mushrooms and olives if you choose to add them) until veggies are soft.  Add sausage, cook for a couple minutes.  Add herbs, salt and pepper.  Mix and let cook for a couple minutes.  Add chicken broth, then croutons and oat bran.  Let cook for a couple minutes.  Add the egg, mix well and cook for a couple minutes.  Transfer stuffing to pan, cover with foil and bake for 30 minutes (uncover for the last 5 minutes).

Enjoy..we sure did!

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