Country Style Stuffed Turkey Recipe
Cook Time: 210 Minutes
Phase: Phase 3
8 Atkins Low Carb Wheat Bread
12 oz Chicken Apple Sausage
1 small Onions
4 cup Mushroom Pieces and Stems
2 tablespoon Unsalted Butter Stick
2 medium (2-3/4" dia) (approx 3 per lb) Apple
1 1/2 tsp Garlic
3 cup Chicken Broth, Bouillon or Consomme
1 tsp Thyme
1 tsp Salt
0 1/4 tsp Black Pepper
2 large Egg (Whole)
12 lb Turkey
4 fl oz Sauvignon Blanc Wine
0 1/4 cup Whole Wheat Flour, all purpose
- 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.
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