Made my own stuffing (and it's low carb)

[Mark Parrott]

Having chicken tonight and found out we had no stuffing. So, decided to make my own. Never done it before. First big hurdle. Had no sage. So I used oregano, thyme & parsley. Chopped up an onion & mixed them all together with a bit of salt & pepper. Added golden linseed instead of breadcrumbs then an egg to bind it all together. It's now in the oven, so let's see what happens.🙂

 

[Radders]

Having chicken tonight and found out we had no stuffing. So, decided to make my own. Never done it before. First big hurdle. Had no sage. So I used oregano, thyme & parsley. Chopped up an onion & mixed them all together with a bit of salt & pepper. Added golden linseed instead of breadcrumbs then an egg to bind it all together. It's now in the oven, so let's see what happens.🙂

Do let us know how it goes!

 

[Mark Parrott]

Well, it wasn't that bad. The linseed makes a fine replacement for breadcrumbs.

 

[everydayupsanddowns]

When we've wanted stuffing recently (which is hardly ever) we've tended to use sausagemeat. If you get the high meat content sausages (95%) they have hardly any carb, and you can just squidge the content out of the skins, mix in some extra onion or whatever.

Not so useful if you prefer that bread-style stuffing though. Have to say that's never really been my preference when a sausagemeat one is on offer

 

[Mark Parrott]

I forgot about sausage meat.🙄

 

[everydayupsanddowns]

LOL! Easily done. Pretty much the only time I think about stuffing is around Christmas time... and that is more usually in the sausagemeat style in my experience.

Yorkshires though? Now that's a whole other kettle of fish. More or less essential in our house. Currently on the lookout for a decent vegan version of those (to suit our youngest). Some experimentation underway, but no clear winner yet!

 

[Mark Parrott]

I experimented with making yorkies with rye flour. Not a complete disaster. Still tasted like a yorkie, but a bit heavier & denser.