Turkey and Dressing
the Editors of Publications International, Ltd.

Turkey and Dressing
Net Carbs 15g
Yield
Makes 16 servings
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
- 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.
Nutritional Information
Calories | 619 |
Total Fat | 29 g |
Saturated Fat | 8 g |
Cholesterol | 240 mg |
Carbohydrate | 23 g |
Fiber | 8 g |
Protein | 68 g |
Sodium | 563 mg |
Check out more recipes for Turkey
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement