Turkey and Dressing the Editors of Publications International, Ltd.
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.
|Total Fat||29 g|
|Saturated Fat||8 g|
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