Jayne, the
PR stuffing really DOES look and taste like "the real thing." I usually make a batch of that and a batch of regular stuffing for the non-low-carbers. Let Them Eat Breadm I'm happier being slim!
When I first started low-carbing, the first Thanksgiving was a real exploration! I was bound and determined to find a decent stuffing. Made every recipe I could find. Some looked great and tasted awful, like one made from toasted tofu cubes <gag>. Some were tasty but not the right thing for Thanksgiving, like one was based on sauerkraut and another on chicken livers. Every day for about 2 weeks, my family got stuffing with their dinner. Three teenagers and a skeptical husband were great guinea pigs. One day, it occurred to me that, since we use pork rinds as bread crumbs, maybe they'd work for stuffing, so I tried it. BINGO! The troops said, hey, you made REAL stuffing this time instead!
I make it much like my old traditional stuffing and it's delicious.
Now, those were in the days before we had low-carb breads around. Nowadays, you could cube up a loaf of Nature's Own LC bread or Atkins Bread or one of the other LC breads, and make up your regular stuffing recipe. I don't care for using soy products, so I don't eat those breads.
BTW, after making the stuffing, it occurred to me that bread pudding is just sweet stuffing, and I concocted a wonderful bread pudding recipe from pork rinds. And it went from there to the french toast, a recipe I devised.
Rani