ROASTED TURKEY WITH EASY APPLE-PECAN STUFFING

1 turkey (approximately 12 to 16 lbs)

3 boxes (6-oz each) stuffing mix (for chicken or turkey) NOTE: Use a low-carb stuffing mix!
1 1/2 sticks butter
4 1/2 cups very hot water
2 large apples, cored and chopped
1 cup chopped pecans

Preheat the oven to 325 degrees.

Clean turkey by removing any innards stuffed inside the cavity; wash and pat dry with paper towels.

In a large bowl, combine the vegetable/seasoning packets from the 3 boxes of stuffing mix with the butter; add the water and stir just enough to about halfway melt the butter.  Add the stuffing crumbs, apples, and pecans; stir just until moistened.

Lightly (do not hard pack) stuff the neck and body cavities of the turkey with the stuffing.  Twist the wing tips under the back of the turkey and place turkey in roasting pan, breast side up.

Roast in 325 degree oven for 4 to 4 1/2 hours (depending on size of turkey) or until a meat thermometer reads 180 degrees in the thigh, (not touching the bone) and turkey is tender.  During the last hour of baking, brush with pan juices or melted butter 2 or 3 times.  If turkey starts to get too brown, make a loose foil tent to place over turkey.

Remove turkey from oven and let rest for 15 minutes or so before carving.  This will help the turkey to retain its juices.

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CAULIFLOWER STUFFING

 If you love stuffing but are watching your carb intake and therefore cutting back on bread, you might enjoy this cauliflower stuffing from Delish.

 Ingredients

• 4 tbsp. butter
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped or thinly sliced
• 1 small head cauliflower, chopped
• 1 c. chopped mushrooms
• kosher salt
• Freshly ground black pepper
• 1/4 c. chopped fresh parsley
• 2 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
• 1/2 c. vegetable or chicken broth

Directions

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
4. Serve.

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