Thread: fresh sage?

fitday and the usda site only have info for the ground stuff in a jar. Anyone know the numbers on fresh sage???

tia

I didn't hve any more luck finding out than you did but if one tbs ground herbs equals 3 of dried then i guess you could use the fitday numbers divided by three.

That sounds about right to me, Rob. When I dry herbs they reduce in volume significantly, so that a cup of fresh leaves gives me anywhere from a quarter to a third of a cup of dried material.

I would look up fresh parsley and use that as a guide. It's in the usda and in the carb counts section of this forum. HTH

Whatcha makin', AR?

(I LOVE fresh sage...)

I don't even bother to count spice carbs. But that's just me.

LOL Barb - yeah, I've gotten to that point myself!

Rob, Maggie - super suggestion, thanks!

Trina - I'm doing a run thru for Thanksgiving, I made low carb stuffing, came out darn good (and the family hadn't a clue!!! )

April whaja make it out of????????????? Please share, I would REALLY like to have stuffing at T-giving again!!!!!!

DITTO what Barb said! How dare you mention you made a GOOD LC stuffing w/o telling us about it! (Just kidding, of course . . . .)

Yeah, April. Cough it up, sister! Fair's fair.

ROFLMAO

ok ok - here's what I did

3 slices lc bread (I use Oroweat - no soy flour!)
toast, dry and crumble
1 medium onion finely chopped
4 large celery stalks, finely chopped, leaves and all
fresh sage - a large bunch finely chopped
Italian sausage (whole pack, about 7 links removed from casing - bulk is better if you can get it) cooked, drained and broken up
salt, pepper, garlic powder (what ever you fancy)
4 eggs (I beat the seasoning in with the eggs)

mix and let rest a good 5 - 10 minutes,if the mixture is too dry, add some chicken broth and let rest again (you don't want it too dry or too mushy!)

butter a baking dish, fill and bake at 350 for 1 to 1 1/2 hours.

I dot the top with some butter after it's cooked 20 minutes, gives a good rich flavor and helps the top to crisp

this made 6 cups when finished
per fit day
one cup is
468 calories
39 grams fat
6.5 net carbs
23 grams protein

Honestly? I had 1/4 a cup and was just fine with that. Neither hubby nor my daughter had a clue it was low carb.

I'll add more herbs next time, I think parsely would really set this dish off nicely.

April, that sounds wonderful!

Would you mind plugging it into the recipe database? Purty please?

Yes do what Maggie says or I'll bump up this thread right up until Turkey day! Sounds really good.

AR,

This recipe sounds fantastic! Before I officially started Atkins, I did try that Oroweat. Not bad! This recipe is actually pretty close to my original stuffing . . . but I used cornbread, a little pecans and handful of dried cranberries. I will try this before the big day . . . Thanks!

MMMMMmmmmmm Sounds absolutely delish!!!!! I use Rosen's LC bread, I'll bet it will be good with that too. I am going to print this recipe out so I don't have to worry about Rob bumping the thread. (but not a bad idea!!!!!)

I've never made stuffing with meat in it before. I'll make some soon and see what DH thinks. If he likes it, it will be my official stuffing recipe for this coming T-giving!!!!!! You're a PEACH April!!!!!!!

Sounds great!

I think more herbs is a great idea. Flat leaf parsely, fresh thyme and marjoram would be nice. ALWAYS FRESH HERBS whenever possible.