Stuffing!

Oh my gawd. I finally bought something from a bakery. It wasn't a croissant or a cookie or a loaf of bread. But a delicious bag of organic stuffing mix. I bought it form a vendor at the Sunday Farmer's market and got a hug from her when I explained how awesome it was to have stuffing.

The nutritional label said that 1/2 a cup of dry stuffing mix was only 10 grams of carbs. Half a cup doesn't sound like much but when you add all of the veggies, I added, it turns into about 2 cups of carby goodness that won't break the carb bank. The key is to choose vegetables that can take on the flavor of the chicken broth and not necessarily taste like vegetables.

Here my recipe. It makes four large servings or eight side dish servings. You can easily halve this

1 large onion, finely diced
1 carrot, shredded
2 stalks of celery
2 cloves of garlic, finely minced
2 red bell peppers, chopped (or an equivalent amount of poblanos or any other mild pepper)
Stef, you can throw all of these in the food processor and whir until coarsely chopped
2 cups of stuffing mix (I think Trader Joe's even has a cornbread stuffing that is 9 grams of carb per half cup)
1 cup of low-sodium chicken stock
1/2 cup of egg whites
salt and pepper to taste

In a teaspoon of olive oil saute all of the veggies until soft and translucent, about 15 to 20 minutes. You should add a touch of salt to the veggies to draw out the moisture. Add the stuffing mix and sature until teh stuffing and veggies are well incorporated. Add the chicken stock and sautee for one to two minutes until stock is absorbed. Take off the heat and add the egg whites and mix thoroughly. Dump into a greased baking dish and bake at 350 degree for 20 minutes. For an extra bit of protein throw in a chopped up chicken sausage (they are usually precooked).