Last week I cooked an early Thanksgiving dinner for the family because this week we will all be travelling.
Dan said: ‘I miss eating the turkey dressing but its usually made with bread and so high carb…’
I surprised him with this low carb turkey dressing made with the oopsie bread.
When he tasted the turkey dressing, he goes ‘Oh, Oh…Babe! This is so good!’
Haha…. I’m so glad he was happy.
Here’s how I made the turkey dressing.
First, I made a batch of the oopsie bread. You can find the bread recipe here.
Cut the six oopsie bread into cubes and set aside.
Heat a pan with butter and stir to cook the onion and celery till transparent. Mix in the bread. Sprinkle poultry seasoning, salt and pepper.
Pour the vegetable and bread mixture into a baking dish. Add turkey stock, egg and pecan, gently mix together to incorporated and bake in the oven for 45 minutes.
When is done, let it sit for 10 minutes before serving.
Here is the recipe:
- ½ pound (2 sticks/226g) unsalted butter
- ½ cup yellow onion, chopped
- 1 ½ cup celery, chopped
- 6 round oopsie bread (refer to recipe here), cut into bite size
- ½ teaspoons poultry/meat seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup turkey stock (or chicken stock)
- 1 egg, beaten
- ½ cup roasted pecan
- Preheat oven to 325 degrees F (160 C). Heat a pan with butter and stir to cook the onion and celery till transparent. Mix in the bread. Sprinkle poultry seasoning, salt and pepper.
- Pour the vegetable and bread mixture into a baking dish. Add turkey stock, egg and pecan, gently mix together to incorporated and bake in the oven for 45 minutes. When is done, let it sit for 10 minutes before serving.
Nutrition Fact:
Each serving contains 6g total carb, 3g net carb, 8g protein and 50g fat.
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