Becky sent us that wonderful recipe for the Dukan bread recently. She also sent this stuffing recipe similar to the bread recipe. I made it yesterday with my turkey breast and it was great! I formed mine into two small loaves; Becky makes individual muffins out of hers. Either way…it’s a great accompaniment for Thanksgiving. I loved the stuffing I made from her bread recipe, but if you don’t feel like all that work, this was just as delicious and super simple!!
DUKAN TURKEY N’ STUFFIN’ MUFFINS
1 lb turkey (or chicken) breast or thigh (or combination)to make 2 cups chopped meat when cooked – leftover turkey meat would work well, too (I used less fat sausage)
0% fat greek yogurt ¾ cup
0% fat sour cream ¾ cup
Generous ½ cup diced celery
Generous ½ cup diced onion
4 tablespoons wheat bran
6 tablespoons oat bran
5 teaspoons corn starch
Sage, to taste (I use rubbed sage)
Freshly ground black pepper, to taste
Freshly ground salt, to taste
Put the turkey or chicken meat into a saucepan and cover with water.
Add salt and about 2 teaspoons of the sage (use more later).
Bring to a slow boil, lower heat a bit and then cover. Cook until meat is tender.
During the last 5 minutes or so of cooking, add the celery and onion. You just want to take the crunch off the veggies, not have them mushy.
When poultry is cooked, remove from heat, let it cool a bit, remove skin and bone, and then chop into bite sized pieces.
Strain the stock, reserving the veggies (and save the liquid for soup if desired). If poultry meat is left over, save it for the soup too.
(I sauteed the meat and vegetables all together in skillet with a bit of cooking spray and then just mixed it in with the rest of the ingredients)
In mixing bowl, stir together the brans, the corn starch, another teaspoon or so of sage, more pepper and salt.
Then add the yogurt and sour cream.
Stir in eggs and about 1/3 cup each of the celery and onion from the stock. I let this mixture set for a few minutes to let the brans plump up a bit. (Put any remaining veggies back into the stock if you are making soup.)
Stir in the poultry meat. The consistency should be creamy and not runny. This will make 12 full muffins (I like the silicone muffin forms best), or put into a 8×8 baking dish to have as a casserole.
Sprinkle on just a bit of paprika for color if desired.
Bake at 350⁰ F for about 25 minutes or until 170-175⁰F by thermometer. My loaves took about 30 minutes.
Good hot or cold! (½ tablespoon of oat bran per muffin)
Happy Dukan Thanksgiving!
THANK YOU BECKY!!