Turkey and Dressing

Turkey and Dressing

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


  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

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

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