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Turkey with Italian Sausage Stuffing


This Thanksgiving stay away from the post-dinner bloat and let Atkins.com be your destination for tasty and easy recipes that everyone will enjoy! 



  • 1/2 Pound Mild Italian sausage, removed from casings
  • 1/2 Teaspoon Ground pepper
  • 8 servings Atkins Cuisine Bread, cut into 1/2-inch cubes
  • 1 Cup Chicken broth
  • 1 Teaspoon Poultry seasoning or ground sage
  • 2 large Eggs
  • 1/2 Cup Unsalted butter
  • 2 Medium celery ribs, minced
  • 1 Medium yellow onion, minced
  • 1 Teaspoon Dried thyme leaves
  • 10 Pounds Whole turkey, thawed, rinsed inside and out and patted dry
  • 1 Tablespoon Canola oil



• Prep time: 45 minutes
• Cooking time: 240 minutes

1. Heat oven to 350°F.

2. Set a 12-inch skillet over medium high heat until hot. Add sausage and cook, breaking apart with a spoon, until browned, about 5 minutes. Transfer sausage and pan drippings to a bowl and set aside.

3. Melt butter in skillet. Add celery and onion; sauté until onion is translucent, about 5 minutes. Add to sausage.

4. Lightly beat eggs in a large bowl. Add thyme, poultry seasoning and ½ teaspoon pepper; stir until blended. Add bread cubes and toss gently to coat completely. Add sausage and vegetables and stock; stir gently to blend.

5. Stuff cavity of the turkey loosely with the bread mixture. Secure drumsticks together with cooking string or ties. (Don’t pack stuffing too firmly; it mist be fairly loose in order to cook properly.)

6. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil, season with salt and pepper, cover loosely with foil and roast until juices run clear when turkey is pierced in the thigh with a sharp knife and the center of the stuffing registers at least 165°F, about 3 hours. After 2 ½ hours, remove foil and cut string between drumsticks and let stand 15 minutes before carving. Spoon stuffing into bowl and serve alongside.