Due to my daughter's and mom's food allergies, I will have to come up with a
new recipe for stuffing. However, I will still modify it the way I've been
doing since diagnosis. I always add plenty of sautéed onion, celery,
sometimes carrot, and additional sage to the stuffing. The resulting mix
has more vegetables than bread in it, making it much lower in carbs. But by
chopping the veggies to the size of the bread cubes and adding the
additional seasoning, nobody seems to notice. I always get compliments on
my stuffing. And I actually like it better this way. Never cared much for
the all bread stuffing.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Julie Bove" wrote in
news:ETMbf.21912$ip6.17154@trnddc07:

Due to my daughter's and mom's food allergies, I will have to come
up with a new recipe for stuffing. However, I will still modify it
the way I've been doing since diagnosis. I always add plenty of
sautéed onion, celery, sometimes carrot, and additional sage to the
stuffing. The resulting mix has more vegetables than bread in it,
making it much lower in carbs. But by chopping the veggies to the
size of the bread cubes and adding the additional seasoning, nobody
seems to notice. I always get compliments on my stuffing. And I
actually like it better this way. Never cared much for the all
bread stuffing.




When I make stuffing, I use my low-carb high fiber bread (Healthy Way
is the brand). There's nothing that says stuffing needs to be made
with icky nutrition-less white bread!

Lots of veggies is good. Toss in a few mushrooms and some giblets and
yum yum yum.

Sherry

"Sherry" wrote in message
. 97.142...
When I make stuffing, I use my low-carb high fiber bread (Healthy Way
is the brand). There's nothing that says stuffing needs to be made
with icky nutrition-less white bread!

I can't do low carb bread because of the soy. And due to my daughter's and
my mom's food allergies, any bread with wheat in it is out.

Lots of veggies is good. Toss in a few mushrooms and some giblets and
yum yum yum.
That wouldn't go over well in our family. My brother won't eat anything
with mushrooms in it. And I can't stand giblets. But I do love the
veggies!

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

On Tue, 08 Nov 2005 17:37:53 GMT, "Julie Bove"
wrote:




"Sherry" wrote in message
.97.142...
When I make stuffing, I use my low-carb high fiber bread (Healthy Way
is the brand). There's nothing that says stuffing needs to be made
with icky nutrition-less white bread!

I can't do low carb bread because of the soy. And due to my daughter's and
my mom's food allergies, any bread with wheat in it is out.

Lots of veggies is good. Toss in a few mushrooms and some giblets and
yum yum yum.
That wouldn't go over well in our family. My brother won't eat anything
with mushrooms in it. And I can't stand giblets. But I do love the
veggies!
How would cornbread dressing rate for carbs? Would it beat the allergy
problems? Cornbread dressing is a true Southern staple.

"Sharp" wrote in message
...

How would cornbread dressing rate for carbs? Would it beat the allergy
problems? Cornbread dressing is a true Southern staple.

Cornbread is higher in carbs than regular bread. A serving for a diabetic
of cornbread is a 1" square. That's why I rarely ever eat it. As for the
allergies, I'd have to make a special cornbread that is free of gluten, eggs
and dairy. The regular stuff wouldn't work.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

On Wed, 09 Nov 2005 01:17:18 GMT, "Julie Bove"
wrote:




"Sharp" wrote in message
.. .

How would cornbread dressing rate for carbs? Would it beat the allergy
problems? Cornbread dressing is a true Southern staple.

Cornbread is higher in carbs than regular bread. A serving for a diabetic
of cornbread is a 1" square. That's why I rarely ever eat it. As for the
allergies, I'd have to make a special cornbread that is free of gluten, eggs
and dairy. The regular stuff wouldn't work.

Jus can't win, can we!

Sharp wrote in
:

snip
How would cornbread dressing rate for carbs? Would it beat the
allergy problems? Cornbread dressing is a true Southern staple.

Cornbread generally has a lot of sugar in it. At one restaurant we went
to awhile back, they use cornbread for their croutons. Yum, yum, yum!

Sherry

"Julie Bove" wrote in
news:Rn5cf.4086$vC6.1243@trnddc05:




"Sherry" wrote in message
. 97.142...
When I make stuffing, I use my low-carb high fiber bread (Healthy
Way is the brand). There's nothing that says stuffing needs to be
made with icky nutrition-less white bread!

I can't do low carb bread because of the soy. And due to my
daughter's and my mom's food allergies, any bread with wheat in it
is out.


This bread is great because it doesn't have soy in it, although they do
have a couple of varieties in their "organic grain" series that are
soy. http://www.olafsons.com/hw.html

All the varieties do have organic whole sprouted wheat so if wheat's
out then so would all of their breads.

IMHO, they make the absolute best lower carb bread - 10 to 16 grams of
carbs per slice, depending on variety and 4-6 grams of fiber and it's
"crunchy". I love bread with some "feel" to it - can't stand the mushy
stuff g

Sherry

"Sherry" wrote in message
7.142...
"Julie Bove" wrote in
news:Rn5cf.4086$vC6.1243@trnddc05:




"Sherry" wrote in message
. 97.142...
When I make stuffing, I use my low-carb high fiber bread (Healthy
Way is the brand). There's nothing that says stuffing needs to be
made with icky nutrition-less white bread!

I can't do low carb bread because of the soy. And due to my
daughter's and my mom's food allergies, any bread with wheat in it
is out.


This bread is great because it doesn't have soy in it, although they do
have a couple of varieties in their "organic grain" series that are
soy. http://www.olafsons.com/hw.html

All the varieties do have organic whole sprouted wheat so if wheat's
out then so would all of their breads.

IMHO, they make the absolute best lower carb bread - 10 to 16 grams of
carbs per slice, depending on variety and 4-6 grams of fiber and it's
"crunchy". I love bread with some "feel" to it - can't stand the mushy
stuff g

I bought that kind before, but I wouldn't call it low carb! Used to work
for me, but now it spikes me. I'm not much of a bread lover. I grew up on
the mushy white stuff, so that's what I prefer if I have a sandwich. But
the crunchy kind is good for toast.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Julie Bove" wrote in
news:z1jcf.20951$Ny6.6160@trnddc06:




"Sherry" wrote in message
7.142...
"Julie Bove" wrote in
news:Rn5cf.4086$vC6.1243@trnddc05:

snip

IMHO, they make the absolute best lower carb bread - 10 to 16 grams
of carbs per slice, depending on variety and 4-6 grams of fiber and
it's "crunchy". I love bread with some "feel" to it - can't stand
the mushy stuff g

I bought that kind before, but I wouldn't call it low carb! Used to
work for me, but now it spikes me. I'm not much of a bread lover.
I grew up on the mushy white stuff, so that's what I prefer if I
have a sandwich. But the crunchy kind is good for toast.



Note, I said *lower* carb. I was used to getting bread that's 22-23
grams of carbs per slice with zilch fiber in it so 10-16 grams is
heaven, esp since it's not loaded with soy nor ultra-thin or tiny
slices.

Bummer that the higher fiber bread spikes you.

Sherry

In article ,
Sharp wrote:

Jus can't win, can we!

No one gets out alive. :-.

Keep asking yourself if ingredient "X" is a carb, and what kind, before
you add it.

--
A few minutes ago I attempted to give a flying fsck, but the best I
could do was to watch it skitter across the floor. (Anthony de Boer)

"Sherry" wrote in message
. 97.142...

Note, I said *lower* carb. I was used to getting bread that's 22-23
grams of carbs per slice with zilch fiber in it so 10-16 grams is
heaven, esp since it's not loaded with soy nor ultra-thin or tiny
slices.

Bummer that the higher fiber bread spikes you.

The bread that I was buying prior had 15 g or less of carbs per slice and
some fiber, although I can't remember how much. I usuallly bought Kid's
White or Rye. Am currently buying Sourdough, but rarely ever get to eat
any. No biggie. Never was much of a bread lover unless it was freshly
baked.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Julie Bove wrote:
Due to my daughter's and mom's food allergies, I will have to come up with a
new recipe for stuffing. However, I will still modify it the way I've been
doing since diagnosis. I always add plenty of sautéed onion, celery,
sometimes carrot, and additional sage to the stuffing. The resulting mix
has more vegetables than bread in it, making it much lower in carbs. Butby
chopping the veggies to the size of the bread cubes and adding the
additional seasoning, nobody seems to notice. I always get compliments on
my stuffing. And I actually like it better this way. Never cared much for
the all bread stuffing.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Julie;
I adopted your idea for a dressing I'm serving today at an office TG
potluck.
I used cornbread cubes and added celery, onion, shredded carrot,
shredded broccoli, and saute'd mushrooms. I had some nice vegetable
stock in the freezer from a previous project so that became the liquid
for this dish. To help it bind I added a bit of egg white.

As well as sage, I added majoram and a pinch of mace. After baking I've
topped it with some french-fried onion bits.

We'll see how the folks react to it. I'm also slipping my roasted
cauliflower dish onto part of the table. I'm curious how many folks
will differentiate it from mashed potatoes.

Thanks for the idea. I'll let you know how it works.

Pete Romfh

Julie Bove wrote:
Due to my daughter's and mom's food allergies, I will have to come up with a
new recipe for stuffing. However, I will still modify it the way I've been
doing since diagnosis. I always add plenty of sautéed onion, celery,
sometimes carrot, and additional sage to the stuffing. The resulting mix
has more vegetables than bread in it, making it much lower in carbs. Butby
chopping the veggies to the size of the bread cubes and adding the
additional seasoning, nobody seems to notice. I always get compliments on
my stuffing. And I actually like it better this way. Never cared much for
the all bread stuffing.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Julie;
I adopted your idea for a dressing I'm serving today at an office TG
potluck.
I used cornbread cubes and added celery, onion, shredded carrot,
shredded broccoli, and saute'd mushrooms. I had some nice vegetable
stock in the freezer from a previous project so that became the liquid
for this dish. To help it bind I added a bit of egg white.

As well as sage, I added majoram and a pinch of mace. After baking I've
topped it with some french-fried onion bits.

We'll see how the folks react to it. I'm also slipping my roasted
cauliflower dish onto part of the table. I'm curious how many folks
will differentiate it from mashed potatoes.

Thanks for the idea. I'll let you know how it works.

Pete Romfh