Thanksgiving Stuffing


Follow Me on Pinterest

Serves 4-6 Cook Time 45 minutes

Ingredients:
1 lb mild turkey sausage
4 ½ Cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 Cup low sodium chicken broth
1 Tbsp diced fresh sage
½ tsp fresh thyme, minced
½ Cup dried cherries, finely chopped
½ Cup toasted slivered almonds
½ Tbsp garlic powder
4 Tbsp olive oil
to taste Sea salt and black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large soup pot, sauté onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
  3. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
  4. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Metabolic Salad Dressings


Follow Me on Pinterest

Metabolic Medical Centers - Metabolic Recipes

These were originally prepared as salad dressings, however, we soon discovered these dressing made excellent marinades for beef and poultry, delicious finishing sauces for seafood and scrumptious dips for vegetables. Get creative!

All Dressings listed below make approximately 1 Cup Serving Size 2 Tablespoons
They all take about 10 minutes to combine and 30 minutes to rest.

Sugar-Free Catalina
1/2 Cup canola oil
2 Tbsp shallot, chopped fine
1/3 Cups low carb ketchup (Heinz)
1/4 Cup cider vinegar
3 Tbsp Splenda
1 tsp salt
1/2 tsp chili powder
1/2 tsp celery seed

Lime Cilantro
1/2 Cup fresh lime juice (about 4 limes)
1/4 Cup extra-virgin olive oil
1/4 Cups fresh cilantro, chopped fine
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)

Low-Fat Raspberry Dressing
2 tsp Dijon mustard
2 tsp garlic, minced
1 Tbsp fresh tarragon
3/4 tsp kosher salt
1/4 tsp pepper
1/2 Cup raspberry vinegar
1 Tbsp fresh lime juice
1 Cup water

Creamy Lemon Dill
1/4 Cup low-fat mayonnaise
1/2 Cup non-fat plain Greek yogurt
3 scallions, chopped fine
1/4 Cup fresh dill, chopped
3 Tbsp fresh lemon juice

Mustard Vinaigrette
1/4 Cup extra-virgin olive oil
3 Tbsp red wine vinegar
4 tsp Dijon mustard
1/2 tsp fresh tarragon
1/4 tsp salt
1 Tbsp capers

Tomato-Basil Vinaigrette
2 large fresh tomatoes, peeled and seeded
1/2 Cup olive oil
1 1/2 Tbsp garlic, chopped
1 1/2 Tbsp shallots, chopped
3/4 Cup fresh basil, chopped
kosher salt and pepper

Low-Fat Asian Dressing
4 cloves garlic minced
2 pieces fresh ginger (size of garlic cloves), peeled, grated
6 oz low-sodium soy sauce
3 oz red wine vinegar
2 Tbsp Splenda
6 drops sesame oil
1 Tbsp water

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes