This is a spectacular way to serve Thanksgiving leftovers, or if you’re just fixing a turkey dinner for 1, 2, or a small group, it’s a great way to present it, particularly if you’ve grabbed the ingredients from the local deli or have just fixed a turkey breast, rather than a whole bird.
I let some low carb bread sit out and get hard for about 3 days. I cut the bread into cubes, picked some fresh herbs (thyme, parsley, sage) from the garden (they survived the frost — yea!).
Since I was just making the dressing for 3 or 4 people, I started with 4 cups of bread cubes and 2 Tbsp. melted butter and a big handful of herbs.
This herb mincing device from Microplane is fabulous. Stuff them in, screw it back and forth and look what you get!
Once the herbs were done, I used the Genius Nicer Dicer to chop the celery.
Celery is done. Time for onion!
Mix together with the bread. Add a couple of eggs and a cup or more of chicken broth.
Don’t forget the salt and pepper. Mix well, load into casserole dish and bake.
Here’s the cool part. Load the cooked stuffing into a round open-ended mold. This one has a cheater underneath that you can remove when it’s done. A tin can with both ends works well, too. Tamp down the stuffing mixture so it is compacted and stable.
This particular device had its own tamper with it, but you can do a workaround. On top of the dressing, I loaded cauliflower puree (the low carb equivalent of mashed potatoes), followed by baked mashed acorn squash. (On the one pictured at the bottom of this page, I did the opposite.
Then I decided my plate was going to need a little more color, so I took some carrot sticks from a relish tray I had and put them in a microwavable dish with a little Brown Sugar Diabetisweet, Splenda, water, and butter. I microwaved them with a paper towel on top until they were tender.
Once the carrots were cooked, I put them through the tiniest part of the Nicer Dicer and ended up with perfect little squares of very flavorful cooked carrots.
Diced cooked turkey tops the stack. I had some homemade cranberry jalapeño sauce (no, it wasn’t hot — darn it!), so I surrounded my stack with a circle of that, threw on a little green for contrast, and scattered the carrots around the plate.
This was a huge hit. It’s like a complete Thanksgiving dinner in every bite. I highly recommend it!