Turkey and Dressing
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Turkey and Dressing." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/turkey-and-dressing-recipe.htm> 30 August 2008.
Turkey and Dressing
Yield: Makes 16 servings
Net Carbs 15g
Ingredients:
1/4
cup plus 1 tablespoon butter, divided
8
ounces bulk pork sausage
1-1/2
cups diced celery
3/4
cup diced onion
1-1/2
loaves low-carb bread, cut in 1/2-inch pieces
2
teaspoons poultry seasoning
1
teaspoon black pepper
1
(12- to 14-pound) turkey
Preparation:
1.
Melt 1/4 cup butter in large skillet over medium heat. Add sausage and cook, stirring frequently to break up sausage. Add diced celery and onion and cook until translucent about 5 minutes. Remove from heat and pour over bread in large bowl. Sprinkle with poultry seasoning and black pepper and toss well to combine.
2.
Preheat oven to 325°F.
3.
Fill neck and cavity of thawed and rinsed turkey with dressing. Truss and tie turkey then transfer to rack in large roasting pan. Cover neck end of turkey with 8-inch square piece of foil to prevent over-browning. Spread remaining tablespoon of butter evenly on turkey skin.
4.
Tent turkey with foil loosely and roast 25 minutes per pound or until internal temperature reaches 165°F. Remove from oven and let rest, still tented with foil, for 10 minutes. Carve turkey as desired, and serve 1/2 cup of dressing per serving of carved meat.
Nutritional Information:
| Serving Size: | |
| Sodium | 563 mg |
| Protein | 68 g |
| Fiber | 8 g |
| Carbohydrate | 23 g |
| Cholesterol | 240 mg |
| Saturated Fat | 8 g |
| Total Fat | 29 g |
| Calories | 619 |
This recipe appears in: Turkey
