Instructions: Heat oven to 350 degrees. Cut bread into 1/2-inch cubes; transfer to a large bowl.

In a large skillet, over medium heat, brown pork with salt and fennel seeds; drain. Transfer to a large bowl.

Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5 minutes until vegetables are softened; stir in sage; cook 2 minute more. Add chicken broth; stir well.

Pour vegetable mixture into bread cubes, toss gently. Add pork, eggs and parsley. Toss gently to combine. Stuffing should be moist.

Transfer to a buttered casserole. Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.

This recipe yields 12 servings.

Description: "For most people, stuffing is synonymous with Thanksgiving. With Atkins controlled carbohydrate bread, everyone can dig in and enjoy."

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