Turkey With Italian Sausage Stuffing

Name: Turkey With Italian Sausage Stuffing
Ingredients: 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 pound whole turkey, thawed, rinsed inside and out and patted dry; 1 tablespoon canola oil

Atkins Nutritionals Inc|Oct. 28, 2014 10:58 am EST

4 (1 ratings)

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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!

Servings

4

Ingredients

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 pound whole turkey, thawed, rinsed inside and out and patted dry
1 tablespoon canola oil

Directions

• 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.