Low Carb Stuffed Roast Turkey
Delicious Low Carb Stuffed Roast Turkey. Just because you are watching your carb intake doesn't mean that stuffing is off the menu. A simple to make, healthy and delicious recipe perfect for Christmas or Thanksgiving.
Prep Time 15 minutes
Cook Time 3 hours
- 2 batches 90 Second Bread Recipe
- ½ onion finely chopped
- 4 rashers bacon or pancetta finely diced
- 4 tablespoons butter at room temperature
- 250 gms minced/ground pork
- 3 teapoons chopped parsley/dried parsley
- 1 teaspoon chopped sage
- 1 teaspoon thyme or rosemary
- 2 teaspoons garlic
- ½ teaspoon salt
- ½ teaspoon salt and pepper to taste
- 1-2 large eggs add the additional egg for a firmer stuffing
- 3 tablespoons almond meal/almond flour
- ¼ cup macadamia nuts roughly chopped or switch for slivered almonds/pistachio or chestnuts
- ¼ cup Sugar Free Dried Cranberries click on link to make your own
- 1 turkey, turkey buffe or turkey breast fresh or defrosted
- 1 tablespoon extra virgin olive oil (EVOO) or melted butter
- salt and pepper to taste
- 1 cup chicken broth
Wash your turkey/buffe and wipe with a paper towel. Remove gizzards and pluck any feathers from the flesh with tweezers.
Rub your turkey with the olive oil, salt and pepper.
Make the 90 second bread according to instructions.
Pan fry the onion and bacon/pancetta in a tablespoon of butter in a large pan until onion is slightly transluscent. Add the minced pork and cook gently until it's soft and turns white. Do not brown and do not over cook. You just want to cook the pork off slightly. Add the remaining butter and heat until melted. Take the pan off the heat.
Add the almond meal/flour, herbs and spices and mix until combined. Tear the 90 second bread into small chunks and add to the pan. Season with salt and pepper and add the eggs. Stir gently until the mixture comes together.
Stuff Your Turkey
Fill the cavity of your turkey/turkey buffe with stuffing, do not cram it in or the stuffing or the turkey may not cook properly. If your turkey has legs you can truss them together.
If you have any excess stuffing- place it in a suitable sized oven proof dish You can add a little broth to moisten the stuffing and then cover it with aluminium foil. This can be baked with the turkey for about 1 hour. For a crunchier stuffing, remove the foil for the last 20 minutes of baking. Serve as a side dish.
Cover the wings and drum sticks with aluminium foil and bake at 200 C/ 392 F for 15 minutes.
Remove the turkey from the oven and cover the whole turkey/buffe with aluminium foil. Bake according to the weight of your turkey. Allow approximately 25-30 minutes for every 500 gms/ 1.1 lb. For the 3 kg/6.6 lb stuffed turkey pictured this took 3 hours.
Remove the turkey from the oven 30 minutes before it should be cooked though and remove the foil. Allow the turkey to brown for the remaining 30 minutes. If it hasn't browned enough, turn the temperature up higher for a few minutes to assist with browning.
Always check the inside temperature of your turkey to ensure it has cooked though. Using a thermometer, plunge it into the middle of the chicken and ensure it has reached 75 C/165 F before removing from the oven.
Always allow the turkey to sit for about 20 minutes prior to carving. Cover with a tent of foil and remove when ready to carve. Your turkey will not go cold and it will continue to cook during this time.
For a more conventional stuffing recipe, omit the bacon and add 2-3 stalks of finely diced celery. Pan fry with the onion when making the stuffing. You can also leave the cranberries and macadmia nuts out as well.
The stuffing is cooked slightly to prevent any part of the turkey being undercooked. This is also the reason that you don't jam the stuffing in. Pack it slightly loosely to help it cook through.
Serving: 1serve | Calories: 376kcal | Carbohydrates: 3g | Protein: 16g | Fat: 9.4g | Fiber: 1.3g