Low Carb Stuffed Turkey with Mushrooms and Sausage

Just in time for Easter, I love stuffing with my turkey and to be honest I fall off the wagon sometimes and have that bread stuffing.  I have a great substitute which I find has a fantastic flavor when they are all combined together. It’s funny I have a friend that I usually invite over for supper with my mother and use them as guinea pigs when I am trying new recipes. So far so good I have not had any complaints from any of them.  They get a free meal and they are my critics, they win all round, so let’s get started!!

Stuffed Turkey Breast

4 pound turkey breasts (2 pounds each)
Herbamare (sprinkle to cover)
2 cups of chicken broth

Stuffing Mixture
16 oz package of sliced mushrooms
¼ cup butter
½ tsp. garlic salt
500g sausage (approx. 5 sausages I used mild)

Melt butter in pan add garlic, mushrooms and beef bouillon cube stir, cover with lid, (this helps to draw out the moisture from the mushrooms for approximately 10 minutes.)

While the mushrooms are cooking take your scissors or knife and slice the skin on the sausage and remove.
Break up the sausage into pieces and add to the mushroom mixture. Stir mixture together and break up the sausage into small pieces.  Cook for approximately 15 minutes until sausage is cooked.

While the mixture is cooking, cut a total of 6 strings a foot long, take 3 strings and lay out on your cutting board approximately 2 inches apart.

I de-boned my turkey breast so I have 2 breasts to fill. Take turkey breast on cutting board, cover with saran wrap and pound it out with a mallet or rolling pin to make the meat a consistent thickness.

Lay you turkey breast on top of the string, add half of the mushroom mix to the breast, and fold in half and tie with the string.

Repeat for the second breast, sprinkle with herbamare spice.

Place in a 9×13 glass oven ware dish or roasting pan cover with foil.

Preheat oven to 350F cook for approximately 1 ½ hours, remove foil and cook for another 30 minutes.

The last 30 minutes will help brown the skin on the turkey.

Yield: 11 net carbs for all the mushroom and sausage mixture
20 slices = .55 net carbs per slice