{"id":514,"date":"2015-09-18T13:41:17","date_gmt":"2015-09-18T13:41:17","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=514"},"modified":"2015-09-18T13:41:17","modified_gmt":"2015-09-18T13:41:17","slug":"turkey-stuffing","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=514","title":{"rendered":"Turkey Stuffing"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>8-9 pieces of low carb bread. I used plain white bread from ONS.<\/li>\n<li>1-2 stalks of celery (to your taste) &#8211; sliced finely<\/li>\n<li>1\/2 white onion &#8211; finely diced (optional)<\/li>\n<li>500g of extra lean ground pork*<\/li>\n<li>3 TBS Parsley<\/li>\n<li>3 TBS dried sage leaf (not ground sage)<\/li>\n<li>1 TBS thyme<\/li>\n<li>2 TBS Savory (leaf &#8211; not ground)<\/li>\n<li>pepper and half salt to taste.<\/li>\n<li>2 1\/2 cups no salt added chicken broth<\/li>\n<li>2 large eggs<\/li>\n<li>2 TBS canola<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Thaw Bread (I turned my oven on at 200 for about 5 minutes\u00a0&#8211; then off &#8211; and placed the bread in the warm oven for about 5-10 minutes).<\/li>\n<li>Preheat oven to 250.<\/li>\n<li>Shred bread slices into 1&#8243; cubes and scatter bread in a single layer on a rimmed baking sheet.<\/li>\n<li>Bake, stirring occasionally until tried out for about an hour.<\/li>\n<li>Transfer to a very large bowl and let cool.<\/li>\n<li>While bread is drying\u00a0&#8211; place canola, onion and celery in a pan over medium heat.\u00a0 Stir often until the celery is just beginning to brown.\u00a0 When done\u00a0&#8211; add to the bread bowl.<\/li>\n<li>Place pork in the now empty frying pan and add 1 TBS Parsley, 1 TBS sage 1 TBS savory, pepper and salt to taste.<\/li>\n<li>Fry until browned and crumbled.\u00a0 When done\u00a0&#8211; add to the bread bowl.<\/li>\n<li>Add remaining spices to the bread bowl and drizzle in 1 1\/4 cup broth.\u00a0 Tossing to ensure even distribution.<\/li>\n<li>Preheat oven to 350.<\/li>\n<li>Whisk remaining 1 1\/4 cup broth and 2 eggs in a medium bowl\u00a0or blender.\u00a0 Add to the bread mixture and fold until thoroughly combined.<\/li>\n<li>Transfer mixture to a 9&#215;13 pan (sprayed with non-stick spray or lightly rubbed with oil).<\/li>\n<li>Bake for about 40 minutes.<\/li>\n<li>Remove from oven, uncover and let cool.<\/li>\n<li>When cool &#8211; recover and chill.<\/li>\n<\/ul>\n<p>Do ahead 1 day before cooking your turkey.\u00a0 Use the cold pre-made dressing when stuffing your turkey.\u00a0 Enjoy!<\/p>\n<p>Notes:<\/p>\n<ul>\n<li>Extra lean ground pork is hard to find.\u00a0 You have a couple of options to use lean instead of extra lean &#8211; but don&#8217;t make this exception too often!\u00a0 Get it special made from a butucher.\u00a0 Manually pick out the fat globs before cooking.\u00a0 Or cook, rince and pat dry &#8211; then add spices and warm up a bit.<\/li>\n<li>Watch your portion to match your phase.\u00a0 For the bread I used, phase 2 is allowed 1 slice of bread.\u00a0 So I&#8217;m dividing this into 8 or 9 portions.<\/li>\n<\/ul>\n<p>Credit:\u00a0 Stacey Miranda adapted from a recipe she found on Epicurious.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 8-9 pieces of low carb bread. I used plain white bread from ONS. 1-2 stalks of celery (to your taste) &#8211; sliced finely 1\/2 white onion &#8211; finely diced (optional) 500g of extra lean ground pork* 3 TBS Parsley 3 TBS dried sage leaf (not ground sage) 1 TBS thyme 2 TBS Savory (leaf [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14,6],"tags":[],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-phase-2","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=514"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":515,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions\/515"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}