Show us your stuff(ing): Sausage and Herb Low Carb Stuffing

Here is Agnes G’s recipe for a low-carb sausage stuffing.  She says her guests don’t even touch the bread stuffing anymore.  They beg for this dish so she has to quadruple the recipe!

Agnes will be receiving a coupon for a FREE Isernio’s Chicken Sausage roll for sharing this recipe with us.  You can get free sausage too – just send us your favorite recipe for sausage stuffing (email to: in**@is*****.com) before Friday November 18!

Sausage and Herb Low Carb Stuffing

  • 3/4 pound Isernio’s Chicken sausage (you may use pork breakfast sausage) 
  • 1/4 cup finely chopped celery 
  • 1/4 cup chopped red onion 
  • 2 eggs 
  • 2 cups coarsely chopped cauliflower 
  • 1/2 cup diced yellow squash 
  • 1/2 cup grated Parmesan 
  • 1 tablespoon chopped parsley leaves 
  • 3 tablespoons chopped fresh sage leaves 
  • 3 tablespoons chopped fresh thyme leaves 
  • 1 tablespoon minced garlic 
  • 1/8 teaspoon salt 
  • 1/8 teaspoon fresh ground black pepper

Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.

Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl.  Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

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