A low carb version of old fashioned sage stuffing to go with any holiday meal. Made with eggplant, it is satisfyingly "bready" and compliments turkey, gravy, or anything else you'd like to put on your plate.
Course holiday side
Cuisine American - low -carb, American Classic
Keyword stuffing
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Calories 119kcal
Author Katherine Peters
Ingredients
1cupcelerychopped
1 1/2cuponionchopped
1eggplantabout 3 cups, peeled and cubed medium
1/4cupunsalted butter
1 1/2cupschicken broth I use Pacific free range organic plus 2/3 cup chicken broth
2 - 3tablespoonsdried sage
1eggbeaten
Instructions
Saute the celery and onion in the butter until crisp tender.
Add the eggplant.
Saute for 3 minutes.
Add the chicken broth and the sage.
Simmer until the liquid is mostly evaporated and eggplant is soft.
Remove all but 3/4 cup of the mixture to a bowl.
Simmer the 3/4 cup remaining in the pan in 2/3 cup of broth until very soft. You may need to add a little water if the eggplant needs a longer cooking time.
Blend the eggplant until smooth.
Add the egg and blend.
Mix the eggplant puree and the eggplant cube mixture.
Check the seasonings.
Stir in freshly ground black pepper to taste.
Spoon into a greased casserole pan and cover tightly.
Bake at 375F for 30 minutes or until done.
Notes
Make this up to three days ahead of time and refrigerate