Turkey and Dressing

Net Carbs 15g

Makes 16 servings

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

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.
Preheat oven to 325°F.
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.
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.