Here's how I've made the stuffing to go with roast chicken today (4 portions, 3.1g carbs per portion):
The crust slice from a Burgen soya and linseed loaf
Half an onion, chopped into chunks
The meat from one super low fat sausage from my butcher (100% meat)
Mixed herbs
Leave the bread out overnight to get stale (or lightly toast). Blitz the onion and bread in the food processor. Add the herbs and sausagemeat and blitz again until it forms a rough ball. Shape into 4 balls and chill until ready to use. Bake for about 20 minutes.
The crust slice from a Burgen soya and linseed loaf
Half an onion, chopped into chunks
The meat from one super low fat sausage from my butcher (100% meat)
Mixed herbs
Leave the bread out overnight to get stale (or lightly toast). Blitz the onion and bread in the food processor. Add the herbs and sausagemeat and blitz again until it forms a rough ball. Shape into 4 balls and chill until ready to use. Bake for about 20 minutes.