1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2″ pieces
2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2 1/2 cups low-sodium chicken broth
1/2 cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2″ pieces and cook, stirring and breaking up into smaller (about 1/4″) pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Transfer to bowl with bread but do not stir.
Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more.
Cooks’ NoteTo make this stuffing vegetarian-friendly, omit the sausage and use vegetable broth instead of chicken.
2 tbsp olive oil
2 tbsp grass-fed butter
medium head green cabbage, quartered, cored and sliced
1 yellow bell pepper, chopped
1 cup onion, diced
4 cloves garlic, minced
sea salt and black pepper, to taste
14.5 oz can diced tomatoes
1 1/2 cup crushed tomatoes
14 oz smoked sausage, halved and sliced into half moons
1 1/2 cups mozzarella cheese, shredded
1/4 cup Italian flat leaf parsley, rough chopped
Preheat oven to 400°
Heat olive oil and butter in a large skillet over medium heat.
Once the butter is melted and the pan is heated, add the cabbage, bell pepper, onion garlic, sea salt and black pepper. Sauté until the vegetable are crisp tender and the cabbage is wilted. About 10 minutes.
Mix in diced tomatoes, crushed tomatoes and smoked sausage. Sauté for 10 minutes.
Transer to a large casserole dish, top with cheese and bake for 15 minutes.
Top with parsley before serving.
Cheesy Smoked Sausage and Cabbage Casserole
This Low Carb Cheesy Smoked Sausage and Cabbage Casserole is comfort food at it’s finest. FULL RECIPE – https://peaceloveandlowcarb.com/cheesy-smoked-sausage-and-cabbage-casserole-low-carb-gluten-free/
Posted by Peace Love and Low Carb on Monday, October 16, 2017
Per Serving – Calories: 333 | Fat: 25g | Protein: 15.5g | Total Carbs: 11.75g | Fiber: 3.75g | Net Carbs: 8g
Keywords: keto, low carb, ketogenic, low carb casseroles, casserole recipes, low carb recipes, keto recipes, cabbage, cabbage recipes, keto cabbage recipes, gluten free recipes, sugar free recipes, diabetic friendly
My mom made the best salads, and that’s where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California
During the hectic holiday season, I make this roast a lot. We’ve scarfed it down before and after shopping and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it’s such a tasty casserole they’ll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona
We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I will always remember the way my grandmother’s house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust makes it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah
The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family’s favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia
The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.—Louise Nowak, Columbia, Connecticut
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don’t have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I’m in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas
I love to prepare gluten-free and dairy-free dishes, and this recipe meets the criteria when you use gluten-free pasta. This dish shows you can use delicious, healthy products to create a crowd-pleasing meal. It’s also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York
7 cups frozen shredded hash brown potatoes, thawed (20 ounces)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (4 ounces) chopped green chilies
2 cups shredded cheddar cheese, divided
10 flour tortillas (6 inches)
2 cans (10 ounces each) green enchilada sauce
Chopped red onion
Chopped sweet red pepper
Chopped fresh cilantro
In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings.
In same pan, heat oil over medium-high heat; saute potatoes until lightly browned, 8-10 minutes. Remove from heat; stir in seasonings, chilies, sausage and 1/2 cup cheese.
Place 1/2 cup filling on each tortilla; roll up and place in a greased 13×9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
Preheat oven to 375°. Remove enchiladas from refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, until lightly browned and heated through, 10-15 minutes. If desired, serve with toppings.