Super Low Carb Stuffing Balls
Low-Carb Stuffing Puts Roasts Dinners Back On The Menu
Cheap, bread-stuffing was originally put on a plate to fill diners up, meaning that the expensive meat went a lot further (Yorkshire puddings too). Over time, people have added herbs and flavourings, fruits, nuts and even meat(!) to turn it into a delicious element of the meal in its own right.
Instead of using stuffing to make the meat go further, ours is designed to lesson the carbohydrate impact. For those following a low carb diet, roast dinners can be problematic. Nobody wants to miss out on a roastie or two - for many people they are the primary reason for having a Sunday lunch! While we can't de-carb a potato, we can offer up super low-carb and filling high-fibre stuffing balls that help keep the carbs down and satisfy your appetite, meaning maybe you won't feel the need to eat nearly as many spuds! Keeping in classic, we've gone with sage and onion - perfect alongside chicken, turkey or even pork.
Ours come in at 3.5g carbs per 65g stuffing ball as opposed to anywhere between 10g and 15g of carbs found in 50g of a commercial stuffing mix - anywhere from a third to a quarter of the carbohydrate value - which is a huge saving. As mentioned before, they are high in fibre and low in calories.
Serve alongside any roast (tailor the flavour to fit the protein or other veg you are serving) to help keep the carbs at bay. You don't even have to make them as stuffing balls - just bake in a dish if desired.
If strictly avoiding white carbs, try boiling and roasting celeriac, pumpkin or butternut squash as your roast vegetable sides. The saving you get by using these instead of white potato is enormous. Other veg sides could include broccoli, spinach, cabbage, kale, cauliflower - All delicious vegetables that happen to be lower in carbs and full of vitamins and nutrients. A low-carb diet - doesn't mean a no-carb diet - it's important to know the various health benefits of the veg on your plate - broadly speaking, white carbs offer less value than their green cousins.
Lo Dough also makes a great Mediterranean-style stuffing. Check out our stuffed peppers.
Method1. Preheat your oven to 200°C/392F/Gas 6 (If serving alongside your roast dinner, put the stuffing into the oven for the last 30 minutes of cooking)
2. Fry off your garlic and onion on a gentle heat until softened. Add the sage for a minute or two before removing from the heat
3. Add the blitzed Lo-Dough, the onion mix and the chopped parsley. Pour in the beaten egg and mix - you may need to add a little extra water to moisten the mix and bring it together - but don't make it too wet or loose. Add salt and pepper to taste.
4. Form into balls or put into a lightly sprays dish to cook as a block (or indeed, add into your bird's cavity at the start of cooking)
5. Serve alongside your roast dinner!
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
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