Country Style Stuffed Turkey
6.3g
Net Carbs
57.2g
Protein
17.8g
Fat
1.7g
Fiber
434
Calories
Ingredients:
- 1/4 teaspoon Black Pepper
- 1/4 cup Whole Wheat Flour, all purpose
- 1 small Onion
- 4 cups Mushroom Pieces and Stems
- 1 1/2 teaspoons Garlic
- 1 teaspoon Thyme
- 3 cups Chicken Broth, Bouillon or Consomme
- 12 pounds Turkey
- 12 ounces Chicken Apple Sausage
- 2 medium (2-3/4" dia) (approx 3 per lb) Apple
- 2 tablespoons Unsalted Butter Stick
- 2 large Eggs (Whole)
- 1 teaspoon Salt
- 4 fluid ounces Sauvignon Blanc Wine
Directions:
- Heat oven to 350°F. Bake 8 slices of Atkins Low Carb Wheat Bread on large jelly roll pan 10 to 14 minutes until they are a deep golden color. Cool, break into pieces and place in a blender, blend until fine and transfer to large bowl.
- Cook sausage in skillet over medium-high heat until deep brown and cooked through, coarsely chop and add to bowl. Evenly dice the onion, mushrooms, and apples. Set aside separately.
- Add onions and mushrooms to pan sausage was cooked in and saute for 10 to 12 minutes over medium-high heat until browned; add to bowl. Melt butter in skillet, add apples and cook 4 minutes, until lightly carmelized. Add minced garlic, cook 30 seconds, then add 1 1/2 cups broth and thyme; bring to a boil. Pour mixture into bowl, add salt and pepper and toss to combine all ingredients evenly. Stir in eggs.
- Reduce oven temperature to 325°F. Fill turkey cavity with stuffing and secure with 6-inch metal skewers. Place in large shallow roasting pan. Sprinkle all over with salt and pepper. Bake 1 1/2 hours, pour 1 cup water over top of turkey and baste occasionally during next 1 1/2 to 1 3/4 hours, covering top with foil during last hour of baking. An instant read thermometer inserted into the thickest part of the thigh, not touching bone, should register 175° to 180F°.
- Transfer turkey to a cutting board and let stand 20 minutes before carving. Reserve pan drippings.
- For gravy: Place pan on stovetop over two burners. Add wine; cook 30 seconds. Add 1 cup pan drippings or broth, bring to boil, scraping up browned bits on bottom of pan. Strain gravy through a fine sieve into a saucepan. Skim off fat. Whisk up to 4 tbsp flour into remaining 1/2 cup broth, add to saucepan and while whisking, bring to a boil; boil 1 minute.
- Transfer stuffing to a large serving bowl. Carve turkey and serve with hot gravy.
