Atkins Turkey Recipes

Ingredients:

STUFFING

4 slice atkins bakery rye bread, 1/2' dice
4 slice atkins white bread, 1/2' dice
1 package maple-flavored breakfast sausage
1 package mushrooms, chopped (~4 cups)
1 onion, chopped
2 tbsp butter
2 granny smith apples, peeled, cored, diced
3 clove garlic, pushed through a press
1 tsp fresh thyme leaves, minced
1 1/2 cup chicken broth
1 tsp salt
1/4 tsp black pepper
2 large egg, , lightly beaten
1 each turkey, giblets removed, rinsed, patted dry

GRAVY

1/2 cup dry white wine
1 1/2 cup chicken broth, reduced-sodium, divided
3 tbsp whole wheat flour

Instructions:

At last-real low carb stuffing for your holiday bird! With Atkins sliced
bread, you can enjoy this Thanksgiving favorite once again. Note: To
prevent the growth of bacteria, stuff turkey just before roasting.

1. 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.

2. Cook sausage in skillet until deep brown and cooked through, coarsely
chop and add to bowl.

3. Cook 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.

4. 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.

5. 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.

Prep time: 35 minutes

Bake/Cook time: 3 h 20 min

Carbohydrates: 20 grams

Net Carbs: 16.5 grams

Fiber: 3.5 grams

Protein: 83.5 grams

Fat: 35.5 grams

Calories: 746

Servings: 12