Recipe: Low Carb “stuffing” (VEGETARIAN VERSION)

Ingredients:
2 cups diced cooked chicken (WORTHINGTON CHICK’N)
1 pound pork sausage (PROSAGE)
2 large stalk celery (chopped)
1 green onion (chopped)
1 jar mushrooms, drained
4 lg. eggs (1 c. EGG BEATERS)
1/2 cup heavy cream
8 oz. Cheddar Cheese
1/2 teaspoon salt (I didn't add any)
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced, optional (I didn't add any)
1/4 - 1/2 tsp sage (depends on taste. I start with a small amount, taste the mixture and then add more as needed).

How To Prepare:
Brown the “sausage” with the onion and celery. Add sage and mushrooms. Place in a 2 qt. casserole dish. Mix in "chick'n" and cheese. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture.

Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving. I scooped it with a large serving spoon just like regular stuffing because this was more a casserole than a quiche like the original recipe was.

Number of Servings: 1 cup
(Makes a nice 2-qt casserole)

Carbs per serving - include all nutritional information if known:
Per 1 cup serving: Carb: 1
Preparation Time: 10 minutes or less
Effort (Easy, Average, Difficult): Easy