Low Carb Turkey And Poultry Recipes

Ingredients:

1 turkey - (12 lbs), giblets removed,
1 rinsed and patted dry
1 === stuffing ===
4 slice atkins bakery rye bread, cut 1/2 dice
4 slice atkins white bread, cut 1/2 dice
1 package maple-flavored breakfast sausage -
1 package mushrooms - (10 oz), chopped
1 onion, chopped
2 tbsp butter
2 granny smith apples, peeled, cored,
1 and diced
3 large garlic cloves, pressed
1 tsp minced fresh thyme leaves
1 1/2 cup chicken broth
1 tsp salt
1/4 tsp freshly-ground black pepper
2 large eggs, lightly beaten
1 === gravy ===
1/2 cup dry white wine
1 1/2 cup reduced-sodium chicken broth, divided
3 tbsp whole wheat flour

Instructions:

Heat oven to 350 degrees. 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 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 degrees. 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 degrees. 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.

This recipe yields 12 servings.

Carbohydrates: 20 grams
Net Carbs: 16.5 grams
Fiber: 3.5 grams
Protein: 83.5 grams
Fat: 35.5 grams
Calories: 746

Comments: To prevent the growth of bacteria, stuff turkey just before
roasting.

Description:
"At last-real low carb stuffing for your holiday bird! With Atkins
sliced bread, you can enjoy this Thanksgiving favorite once again."

Servings: 12