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Turkey & Stuffing
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This recipe for the holiday bird includes real low carb stuffing, made with two varieties of Atkins sliced bread, maple-sweetened sausage and tart Granny Smith apples. If you're on Induction or OWL, pass on the stuffing and try serving it with Spinach, Swiss Chard and Cheese Bake.
Stuffing:
4 slices Atkins Bakery Rye Bread, cut into 1/2" dice
4 slices Atkins Bakery Country White Bread, cut into 1/2" dice
1 package (12 ounces) maple-flavored breakfast sausage
1 package (10 ounces) mushrooms, chopped (about 4 cups)
1 onion, chopped
2 tablespoons butter
2 Granny Smith apples, peeled, cored and diced
3 large garlic cloves, pushed through a press
1 teaspoon minced fresh thyme leaves
1 1/2 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 (12 pound) turkey, giblets removed, rinsed and patted dry
Gravy:
1/2 cup dry white wine
1-1/2 cups reduced-sodium chicken broth, divided
3 tablespoons whole wheat flour
Heat oven to 350°F. Bake bread on large jelly roll pan 10 to 14 minutes, stirring once until deep golden. Cool and transfer to large bowl.
Cook sausage in a skillet until deep brown and cooked through, coarsely chop and add to bowl.
Add mushrooms and onion to skillet, cook 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 garlic, cook 30 seconds, then add 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 cavities 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 180°F. Transfer turkey to a cutting board and let stand 20 minutes before carving.
For gravy: Place pan on stovetop over two burners. Add wine; cook 30 seconds. Add 1 cup 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 flour into remaining 1/2 cup broth, add to saucepan and whisking, bring to a boil; boil 1 minute. Transfer stuffing to a large serving bowl. Carve turkey and serve with hot gravy.
Servings: 12
Carbohydrates: 20 grams
Net Carbs: 16.5 grams
Fiber: 3.5 grams
Protein: 83.5 grams
Fat: 35.5 grams
Calories: 746
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