YIELD Makes 16 servings
Net Carbs 15g
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) turkeyPREPARATION:
- 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.