Atkins Pork Recipes

Ingredients:

8 slice Atkins white/rye bread, toasted until crispy
2 lb ground pork
1/2 tsp salt
1 tsp fennel seeds
6 tbsp salted butter, divided
1 1/2 cup celery, chopped
1 medium onion, chopped
4 tsp ground sage
1 can chicken broth, reduced sodium
3 large egg, beaten
1/2 cup Italian (flat leaf) parsley, chopped

Instructions:

Atkins Kitchen

For most people, stuffing is synonymous with Thanksgiving. With Atkins
controlled carbohydrate bread, everyone can dig in and enjoy.

1. Heat oven to 350°. Cut bread into 1/2-inch cubes; transfer to a large
bowl.

2. In a large skillet, over medium heat, brown pork with salt and fennel
seeds; drain. Transfer to a large bowl.

3. Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5
minutes until vegetables are softened; stir in sage; cook 2 minute more.
Add chicken broth; stir well. Pour vegetable mixture into bread cubes, toss
gently. Add pork, eggs and parsley. Toss gently to combine. Stuffing
should be moist. Transfer to a buttered casserole.

4. Dot top of stuffing with remaining 3 tablespoons butter. Bake 40
minutes, turning once halfway through baking time.

Servings: 12

Prep time: 20 minutes

Marinate time: 10 minutes

Bake/Cook time: 40 minutes

Carbohydrates: 9 grams

Net Carbs: 4.5 grams

Fiber: 4.5 grams

Protein: 25 grams

Fat: 24.5 grams

Calories: 352

Servings: 1