Picture Perfect Thanksgiving Turkey and Stuffing
~ Trim Healthy Mama Friendly ~
How do you stay on plan with the Thanksgiving holiday just around the corner? Eating this picture perfect Thanksgiving turkey and stuffing! That’s How! And of course…don’t forget the pumpkin pie for dessert! All your guests will never know on your on a “special” diet…baawhaha!
Check Out the Recipe Below…
- Note ~ you will need a large pail or garbage bag to brine the turkey for 24 hours before cooking. It must be fully submerged.
- You will also need to make the dough from Gwen’s bread a week before you plan to cook the turkey and bake 2 loaves a couple of days prior.
Ingredients (for brining the turkey):
- Turkey (10-15lbs fresh or defrosted)
- 2-3 cups of Kosher Rock Salt
- 2 tsp. Garlic Powder
Directions (for brining the turkey):
- Place fresh or defrosted turkey into the bucket.
- Fill bucket with water then remove turkey.
- Dilute salt into the water (1/2 cup of salt per gallon of water) and add garlic powder.
- Put turkey back into the water.
- Cover in the fridge for 24 hours.
Ingredients (for stuffing):
- 1-2 loaves of stale bread (Use Gwen’s bread to stay on plan).
- 1 cup of butter
- 1 cup of diced celery
- 2 cup of chopped mushrooms
- 1 cup of chopped onions
- 1 package of bacon (cooked and chopped)
Directions (for stuffing):
- Cook the bacon and set aside.
- Fry up the onions, mushrooms, and celery (in that order all in the same pan).
- Add chopped bacon and butter and let simmer for a few minutes.
- Cut up the stale bread into 1 inch cubes and place in the turkey roasting pan.
- Pour contents of frying pan directly onto the stale bread and squish together with your hands until bread is moist (use gloves or something so you don’t burn your hands).
Directions (for cooking the stuffed turkey):
- Remove turkey from the salt brine and rinse.
- Stuff the turkey with the stuffing and sow legs together.
- Slather the turkey with butter.
- Cover with spices (salt, pepper, turkey spice, etc.)
- Place in roasting pan.
- Add 3/4 cup of water to the bottom of the pan (make sure it covers the whole bottom) and add 4 diced cloves of garlic, a few diced stalks of celery, and 1/4 of an onion diced.
- Follow the directions on the turkey package to cook (usual rule of thumb is 20 minutes per pound at 325-350 degrees).
*Note: This recipe is a crossover for Trim Healthy Mamas.
Used with permission from Meggan Larson.
We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.