Turkey with Italian Sausage Stuffing


2.7g
Net Carbs
Prep Time: 240 Minutes
Style: American
Cook Time: 45 Minutes
Phase: Phase 2

69g

Protein

37g

Fat

1g

Fiber

636g

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1/2 Pound mild Italian sausage, removed from casings
  • 1/2 Cup unsalted butter
  • 2 Each medium celery ribs, minced
  • 1 Each medium yellow onion, minced
  • 2 Each large eggs
  • 1 Teaspoon dried thyme leaves
  • 1 Teaspoon poultry seasoning or ground sage
  • 1/2 Teaspoon ground pepper
  • 8 Serving Atkins Cuisine Bread, cut into 1/2-inch cubes
  • 1 Cup chicken broth
  • 10 Pound whole turkey, thawed, rinsed inside and out and patted dry
  • 1 Tablespoon canola oil

DIRECTIONS

  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 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 and vegetables and 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 mist 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 2 ½ hours, remove foil and cut string between drumsticks and let stand 15 minutes before carving. Spoon stuffing into bowl and serve alongside.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based off the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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