Turkey with Italian Sausage Stuffing
3.0g
Net Carbs
61.4g
Protein
33.9g
Fat
1.1g
Fiber
578
Calories
Ingredients:
- 1 cup Chicken Broth, Bouillon or Consomme
- 72 ounces Turkey, dark and light meat, roasted
- 1 medium (2-1/2" diameter) Onions
- 1 teaspoon leaf Dried Thyme Leaves
- 1 tablespoon Canola Vegetable Oil
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 8 ounces Breakfast Sausage, pork
- 1/2 cup Unsalted Butter Stick
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon Black Pepper
- 2 large Eggs (Whole)
Directions:
Please use a 10 pound turkey for this recipe. Use the Atkins recipe to make Atkins Low Carb Wheat Bread, you will need 8 slices cut into small cubes.
- Heat oven to 350°F.
- 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.
- Melt butter in skillet. Add celery and yellow onion; sauté until onion is translucent, about 5 minutes. Add to sausage.
- 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, vegetables and chicken stock; stir gently to blend.
- 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 must be fairly loose in order to cook properly.)
- 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 2½ hours, remove foil and cut string between drumsticks and let stand 15 minutes before carving. Spoon stuffing into bowl and serve alongside.
