I love bread stuffing, my mother's is to die for, but I'll be bringing my own for Thanksgiving:
FIRST: MAKE THE BREAD
* 2 1/2 cups almond meal
* 1/3 cup powdered egg whites
* 1 Tablespoon baking powder
* 1 Tablespoon poultry seasoning, such as Bell's Seasoning
* 1/2 teaspoon salt
* 1/2 cup (1 stick) melted butter
* 2 eggs
* 1/2 cup water
Heat oven to 350 F.
Butter the bottom of a large loaf pan - if desired, line the bottom with parchment paper and butter or oil that as well.
1) Mix dry ingredient together (a whisk works well).
2) Add wet ingredients and mix well.
3) Pour into loaf pan.
Bake for 35 to 45 minutes until top is lightly browned (if you insert a toothpick into the loaf and it comes out clean, you can remove it from the oven.)
When cool enough to handle, remove from pan and break into large chunks. Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first, if you'd like, or after it dries out a bit.
SECOND: MAKE THE STUFFING
* 1 loaf low carb stuffing bread
* 1 large onion, chopped
* 6-7 cups chopped celery - about 2 small bunches
* 1 green Bell pepper, chopped
* 1 bunch parsley, chopped (about 2 cups)
* 4 teaspoons poultry seasoning, such as Bells
* 1/2 teaspoon pepper
* Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)
* 1 cup water or broth, plus more according to moisture needed
* 1 - 3 eggs if baking it, and if desired (nutritional info includes 1 egg)
* 1 T cooking oil
1) Make low-carb stuffing bread, or use about 1 - 1½ lb loaf of low-carb bread if you have access to it. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc. I based the nutritional information below on using my homemade stuffing bread. In any case, allow the bread to dry out for awhile, either on the counter on in a low oven. It doesn't have to be totally dry, just kind of stale-level dry.
2) Saute' onion, celery, and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings. I include about a Tablespoon of Better Than Bouillon Soup Base at this point.
3) Mix together the vegetables and the bread. Add a cup of broth or water, stir, and taste. Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. You can eat it just as it is, but if you bake it, the flavors will come together better. Adding egg will make it come together in more of a melded together form. I usually add one egg, but don't like it too melded. You can add 2, or even three eggs. Mix well and bake at 350 F. for about half an hour, or until browned on top.