Turkey Breast Stuffed with Spiced Apple and Pumpkin with Sage Recipe

Atkins Turkey Breast Stuffed with Spiced Apple and Pumpkin with Sage
Net Carbs
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 0 1/4 lb Pumpkin
  • 0 1/2 oz Shallots
  • 1 tsp Unsalted Butter Stick
  • 0 1/2 oz Bouillon Vegetable Broth
  • 0 1/48 serving Sugar Free Low Calorie Maple Flavor Syrup
  • 1 tsp Sage (Ground)
  • 0 1/8 cup, sliced Almonds
  • 2 serving Garlic & Fine Herbs Gournay Cheese
  • 0 1/4 cup, quartered or chopped Apples
  • 0 1/2 clove Garlic
  • 1 1/2 tbsp Parsley
  • 0 1/4 tsp Cinnamon
  • 0 1/8 tsp Allspice Ground
  • 0 1/4 tsp Salt
  • 0 1/8 tsp Black Pepper
  • 14 oz Turkey Meat
  • 0 1/2 tablespoon Olive Oil
  • 4 oz Green String Beans



Pumpkin with Sage:


Use fresh sage for this recipe if possible. You will need 1-2 leaves, finely chopped. 

  1. Heat butter in a medium skillet over medium-high heat. Cube pumpkin into 3/4-inch chunks.
  2. Add pumpkin and shallots to pan and season with salt and freshly ground black pepper. Saute until pumpkin is lightly browned and the onions are translucent; 5-6 minutes. 
  3. Turn heat to low, add 1 Tbsp vegetable broth, and simmer covered for 8-10 minutes until pumpkin is tender. 
  4. Add 1 tsp sugar-free maple syrup and sage. Tossing to combine. Serve immediately. 

Turkey Breast:

  1. Toast 2 Tbsp almonds in a dry skillet turning once for 2-3 minutes or in a 350°F oven on a sheet pan. Set aside to cool. 
  2. In a small bowl thoroughly mix the cheese (Boursin brand can be found in most supermarkets), chopped unpeeled apples, chopped parsley, toasted almonds, garlic, cinnamon, allspice, salt and pepper in a small bowl. 
  3. Slice the chicken breasts lengthwise creating a pocket for the stuffing; generously salt and pepper on the inside and outside of each breast. Divide the stuffing and fill each breast and secure with a tooth pick(s) on the open ends. 
  4. Heat the skillet over medium high heat with oil. Cook the chicken breasts for about 6 minutes each side until the juices run clear and they are no longer pink in the center. Increase time if the breasts are thick. Serve immediately.



Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.