Sausage And Mushroom Stuffing

About

Fall and Winter holidays are a time of friends, family and FOOD. It’s easy to get derailed with your diet during those times, so this grain-free stuffing comes to the rescue! Filled with low-carb friendly vegetables like mushrooms and celery, those sharing a meal with you won’t even know this dish is super low in carbs and doesn’t contain bread! The stuffing gets its traditional texture from the almond flour and whisked egg instead of the traditional pieces of bread. It’s recommended to cut the mushrooms fairly small so the blend in well with the ground pork. Serve this as a main dish with a side salad or as an accompaniment to some of your other favorite low carb holiday foods. Enjoy!

Ingredients

2 slice – 6" long bacon
½ pound ground pork
1 clove garlic
2 cup, chopped mushrooms
1 teaspoon, chopped thyme, fresh
1 large – stalk – 11" to 12" long celery stalks
¼ teaspoon salt
⅛ teaspoon black pepper
5 tablespoon water
1 large raw egg
3 tablespoon almond flour
1 ½ tablespoon butter
1 tablespoon, chopped pecans, raw

Instructions

Preheat the oven to 350 degrees. Cook the bacon in a pan. You may do so on the stove top by heating a pan to medium heat and pan frying the bacon slices, or by placing the pan in the oven for about 20 minutes, or until the bacon is crispy. Roughly chop the bacon and set aside, reserving the fat in the pan.
Melt the butter in the pan over medium heat, then mince the garlic and add it to the pan and give a stir. Add the ground pork and half of the thyme. Saute for a few minutes until the pork is almost cooked.
As the pork begins to brown chop the celery and add it to the pan. Slice the mushrooms in half lengthwise and then chop them. Add them to the pan along with the remaining thyme, salt and pepper. Once the meat is browned, add the water/broth and stir for an additional couple of minutes until the mushrooms begin to soften. Remove the pan from the heat and allow to cool for a few minutes.
While the pan is cooling, preheat the oven to 350 degrees. Whisk an egg in a bowl and whisk in 2 tablespoons of almond flour. Pour the egg mixture into the pan with the slightly cooled stuffing mixture and mix together.
In a separate small bowl, melt the remaining ½ tablespoon of butter and mix in the remaining tablespoon of almond flour. Mince the pecans and add them to the bowl.
Pour the stuffing mixture into a greased dish. Crumble the butter and nut mixture on top of the stuffing.
Bake at 350 degrees for 30-35 minutes, or until the top of the stuffing is bubbly. Allow to cool for a few minutes prior to serving.