After several attempts at making stuffing using various lc bread recipes, I came to the conclusion that, at least for me, the traditional way of making stuffing with pre-baked bread doesn't work well for lc stuffing, so I decided to bake the bread along with the stuffing. It worked very well. This is good and tastes like traditional sausage stuffing.
I used rubbed sage, but you can use any seasonings that suit your own taste. One tablespoon of rubbed sage is equal to 1 tablespoon of dried sage or 2 1/4 teaspoons of ground sage. If you add poultry seasoning, thyme or other, you'll have to cut down quite a bit on the sage. Since that is the only herb I put in my stuffing, I go heavy on the sage.
STUFFING (serves 8)
3/4 cup almond flour
1/4 cup + 2 tablespoons coarsely chopped pork rinds (approx. 1/2 oz.)
1 tablespoon rubbed sage
1 teaspoon baking soda
1/8 teaspoon baking powder
1 lb. bulk sausage
6 tablespoons butter
1/2 cup onion, chopped
3/4 cup celery, chopped
2 eggs
1/2 cup chicken broth
Grind the pork rinds into a flour. In a small bowl, stir together the first 5 ingredients. Set aside. Oil an 8" square pan.
Brown the sausage, remove the sausage from the skillet. Preheat oven to 350 degrees. Add the butter, onion and celery to the skillet and cook until done the way you like it. Remove from heat.
In a small bowl, using a fork, beat the eggs and broth until well combined. Stir in 1/2 of the dry ingredients until well blended, then the other half. Stir 1/2 of this mixture into the skillet, then the other half. Stir in the sausage.
Spread into the pan and bake 25 minutes, just until lightly browned. Can be frozen.