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Friday, October 30, 2009

[Healthy_Recipes_For_Diabetic_Friends] Turkey with Sausage Stuffing - 12g Carbs, 1g Fiber

Turkey with Sausage Stuffing - 12g Carbs, 1g Fiber

From: Healthy Cooking October/November 2009, p47

"My family is addicted to this stuffing and will have no other!
It always turns out deliciously, so your guests are sure to be
satisfied." Alma Winberry - Great Falls, Montana
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
PREP: 30 min
COOK: 180 min
TOTAL: 210 min

2 lb Italian turkey sausage links, casings removed
6 cups chopped cabbage
3 medium carrots, shredded
2 celery ribs, chopped
1/3 cup chopped onion
3 cups stuffing mix
3 cups seasoned stuffing cubes
1 cup reduced-sodium chicken broth
6 Tbsp egg substitute
1/4 cup half-and-half cream
1/2 tsp poultry seasoning
1/2 tsp pepper
1/8 tsp salt
1 turkey (12 lb)

In a large nonstick skillet coated with cooking spray, cook the sausage,
cabbage, carrots, celery and onion over medium heat until meat is no
longer pink and vegetables are tender. Transfer to a large bowl; stir
in the stuffing mix, stuffing cubes, broth, egg substitute, cream,
poultry seasoning, pepper and salt.

Just before baking, loosely stuff turkey with 4 cups of stuffing. Place
remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking
spray; refrigerate until ready to bake. Skewer turkey openings; tie
drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325 degrees F for 3 to 3-1/2 hours or until a meat
thermometer inserted in the thigh reads 180 degrees F for the turkey and
165 degrees F for the stuffing, basting occasionally with pan drippings.
Cover loosely with foil if turkey browns too quickly.

Cover and bake additional stuffing for 25-30 minutes. Uncover; bake
10 minutes longer or until lightly browned. Cover turkey and let stand
for 20 minutes before removing stuffing and carving turkey.

Servings: 24
Makes: 12 cups stuffing
Serving Size: 4 oz cooked turkey (calculated without skin) with
1/2 cup stuffing

Nutrition per Serving:
317 Calories, 10g Fat, 3g Saturated Fat, 109mg Cholesterol,
568mg Sodium, 12g Carbs, 1g Fiber, 41g Protein

Diabetic Exchanges: 5 lean meat, 1 starch