Recipes

Turkey with Italian Sausage Stuffing Recipe

Atkins Turkey with Italian Sausage Stuffing
3g
Net Carbs
Prep Time: 45 Minutes
Style:American
Cook Time: 240 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
61.4g

Protein

33.9g

Fat

1.1g

Fiber

578.3cal

Calories

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INGREDIENTS

  • 8 Atkins Low Carb Wheat Bread
  • 8 oz Breakfast Sausage, pork
  • 0 1/2 cup Unsalted Butter Stick
  • 2 stalk, medium (7-1/2" - 8" long) Celery
  • 1 medium (2-1/2" dia) Onions
  • 2 large Egg (Whole)
  • 1 tsp, leaves Thyme (Dried)
  • 1 tsp Poultry Seasoning
  • 0 1/2 tsp Black Pepper
  • 1 cup Chicken Broth, Bouillon or Consomme
  • 72 oz Turkey, dark and light meat, roasted
  • 1 tbsp Canola Vegetable Oil

DIRECTIONS

Please use a 10 pound turkey for this recipe. Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 8 slices cut into small cubes.
  1. Heat oven to 350°F.
  2. Set a 12-inch skillet over medium high heat until hot. Add sausage and cook, breaking apart with a spoon, until browned, about 5 minutes. Transfer sausage and pan drippings to a bowl and set aside.
  3. Melt butter in skillet. Add celery and yellow onion; sauté until onion is translucent, about 5 minutes. Add to sausage.
  4. Lightly beat eggs in a large bowl. Add thyme, poultry seasoning and ½ teaspoon pepper; stir until blended. Add bread cubes and toss gently to coat completely. Add sausage, vegetables and chicken stock; stir gently to blend.
  5. Stuff cavity of the turkey loosely with the bread mixture. Secure drumsticks together with cooking string or ties. (Don't pack stuffing too firmly; it must be fairly loose in order to cook properly.)
  6. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil, season with salt and pepper, cover loosely with foil and roast until juices run clear when turkey is pierced in the thigh with a sharp knife and the center of the stuffing registers at least 165°F, about 3 hours. After 2½ hours, remove foil and cut string between drumsticks and let stand 15 minutes before carving. Spoon stuffing into bowl and serve alongside.

Cooking Tip

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