Turkey Breast Stuffed with Spiced Apple and Pumpkin with Sage Recipe


Atkins Turkey Breast Stuffed with Spiced Apple and Pumpkin with Sage
10.6g
Net Carbs
Prep Time: 0 Minutes
Style:American
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.

48.6g

Protein

26.3g

Fat

3.8g

Fiber

488.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 tsp Unsalted Butter Stick
  • 0 1/2 clove GARLIC
  • 0 1/4 tsp CINNAMON
  • 4 oz Green String Beans
  • 0 1/4 cup, quartered or chopped APPLES
  • 1 tsp Sage (Ground)
  • 14 oz Turkey Meat
  • 0 1/2 oz Shallots
  • 0 1/8 cup, sliced ALMONDS
  • 0 1/4 tsp SALT
  • 0 1/48 serving Sugar Free Low Calorie Maple Flavor Syrup
  • 0 1/2 tablespoon OLIVE OIL
  • 2 serving Garlic & Fine Herbs Gournay Cheese
  • 0 1/8 tsp Allspice Ground
  • 0 1/8 tsp BLACK PEPPER
  • 0 1/2 oz Bouillon Vegetable Broth
  • 1 1/2 tbsp PARSLEY
  • 0 1/4 lb PUMPKIN

DIRECTIONS

 

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.
 

 

 

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