Country Style Stuffed Turkey Recipe

DIRECTIONS

1. Heat oven to 350°F. Bake 8 slices of Atkins Low Carb Wheat Bread on large jelly roll pan 10 to 14 minutes until they are a deep golden color. Cool, break into pieces and place in a blender, blend until fine and transfer to large bowl.
2. Cook sausage in skillet over medium-high heat until deep brown and cooked through, coarsely chop and add to bowl.  Evenly dice the onion, mushrooms, and apples.  Set aside separately.
3. Add onions and mushrooms to pan sausage was cooked in and saute for 10 to 12 minutes over medium-high heat until browned; add to bowl. Melt butter in skillet, add apples and cook 4 minutes, until lightly carmelized. Add minced garlic, cook 30 seconds, then add 1 1/2 cups broth and thyme; bring to a boil. Pour mixture into bowl, add salt and pepper and toss to combine all ingredients evenly. Stir in eggs.
4. Reduce oven temperature to 325°F. Fill turkey cavity with stuffing and secure with 6-inch metal skewers. Place in large shallow roasting pan. Sprinkle all over with salt and pepper. Bake 1 1/2 hours, pour 1 cup water over top of turkey and baste occasionally during next 1 1/2 to 1 3/4 hours, covering top with foil during last hour of baking. An instant read thermometer inserted into the thickest part of the thigh, not touching bone, should register 175° to 180F°.
5. Transfer turkey to a cutting board and let stand 20 minutes before carving.  Reserve pan drippings.
6. For gravy: Place pan on stovetop over two burners. Add wine; cook 30 seconds. Add 1 cup pan drippings or broth, bring to boil, scraping up browned bits on bottom of pan. Strain gravy through a fine sieve into a saucepan. Skim off fat. Whisk up to 4 tbsp flour into remaining 1/2 cup broth, add to saucepan and while whisking, bring to a boil; boil 1 minute.
7. Transfer stuffing to a large serving bowl. Carve turkey and serve with hot gravy.