One of the problems with diabetics is that it's not just sugar that puts a damper on what we can eat. Fat and carbohydrates are problems, too, and they can be just as bad as sugar. With carbohydrates, flour, especially bleached, is not very friendly to us. Fortunately, we have a friend in sourdough. For some reason, sourdough bread is a lot safer to eat in moderation. Because of this, I found a recipe. I must be honest, I have not tried it, but it looks pretty good.
Sourdough Stuffing
Ingredients:
3/4 cup butter or margarine
3 medium onions fine diced
3 cloves garlic minced
2 bell peppers fine diced
3 tablespoons fresh sage minced
1 teaspoon each dried marjoram and thyme
2/3 cup fresh chopped parsley
1 loaf (1 lb size) day old sourdough bread cubed
1 1/2 cup broth (vegetable or chicken)
salt and pepper to taste
Directions:
Melt butter in pan and saute onions, peppers and garlic until tender. Stir in herbs. Remove from heat. Place bread cubes in a large bowl and stir in vegetable mixture. Pour on broth and mix well to moisten . Place in buttered pan and bake 400F covered for 25 minutes and then uncovered for another 20 minutes.
This recipe from CDKitchen for Sourdough Stuffing serves/makes 10
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
