Yes, Virginia, it is possible to create a low carb turkey stuffing that will taste just as good as grandmother’s old fashioned made with biscuits, cornbread or bread. The trick is to find that suitable substitute for all that forbidden starch.
Shirataki noodles are the answer (you can order them from www.miraclenoodle.com or pick them up at your local health food store or Asian grocery store). They are amazing. Calorie and carb free, they pick up the flavors around them. When stuffed into the bird with all the other great veggies, it’s just stupendous. Happy Turkey Day!
Because our celebration is small, I stuffed a turkey breast. You could also stuff a whole turkey, in which case, I would double the stuffing ingredients.
Makes 6-8 servings
1x 5 pound boned and butterflied organic turkey breast with skin (get the butcher to do this)
- 1 cup kosher salt
- 2 bay leaves
- 3-4 peppercorns
- 1/2 bottle of white wine
- Water to cover
- Extra Virgin Olive Oil plus butter to film the pan
- 1 large yellow onion, minced
- 3 celery ribs with leaves, minced
- 5 brown mushrooms chopped
- 1 pound sweet Italian sausage, removed from casing and crumbled poultry seasoning plus bay leaf
- Sea salt and cracked black pepper to taste
- 1 pound shirataki noodles, rinsed and chopped
- 1/2 cup walnut pieces
- 1/4 cup dried cranberries
- 2 large eggs, beaten
Begin brining the bird the day before. Add it to a large pot and add white wine, water to cover and remaining ingredients. Cover and refrigerate overnight. When you are ready to cook, remove to the counter and pat dry with paper towels.
Meanwhile, heat a 12 inch heavy skillet with olive oil and butter, then begin sweating a large diced yellow onion. Add diced celery and leaves, a couple ribs, a bay leaf, sprinkle with poultry seasoning and let it go for a few minutes. While that is cooking over low to medium heat, peel 1 pound of Italian sweet sausage out of the skins and toss the meat into the skillet. Turn the fire up to brown the meat. Now chop 5 brown mushrooms and throw them in. Add a handful of walnuts and a small amount of cranberries. It’s beginning to look pretty good, but still lacks the bulk we think of.
Get out 1 pound package of shirataki noodles, rinse them, then cut the noodles with scissors and toss them into the mix, still letting it cook a bit. Adjust the seasonings with sea salt and cracked pepper. Take it off heat to cool.
Finally, beat a couple of eggs and mix it with the cool stuffing ingredients.
Lay out the turkey breast and whack it some more with the pounder under wax paper until it is 1/2 inch thick. Spread the stuffing on top, leaving a narrow band around the edges. Roll it up and tie it with kitchen string in three or four places and put it into an olive oiled Le Creuset baking dish.
Put it into a 375 degree F oven, dab it with melted butter, and let it roast until the thermometer registers 155 degrees F. Take it out and let it rest. Cut and discard the strings, then take it to the table with accouterment green beans and Silver Cloud Cranberry Relish. Enjoy!
Fat: 34 grams
Protein: 35.6 grams
Fiber: 1.2 grams
Carbs: 7.2 grams