Roast Turkey with Stuffing
Roast turkey is low in fat and carbs but brimming with flavor and powerful protein.
Use whole wheat bread instead of white bread in the stuffing for added fiber.
For the roast turkey: Rinse the turkey, pat dry and season with salt, pepper and finely grated lemon zest. For the stuffing: Peel the onions and finely chop. Rinse the turkey liver (if available) and finely chop. Saute the onions in 1 tablespoon hot butter until translucent, add the liver and parsley and cook for 3-5 minutes. Cut the white bread into cubes and mix with the milk, eggs, and sage. Season with salt and pepper. Add the crushed bouillon cube and liver and parsley mixture.
Stuff the filling into the turkey and sew up the cavity. Place in a large roasting pan. Melt the remaining butter and stir in the remaining butter. Brush over the turkey, cover the turkey with foil, and bake in a preheated oven at 350°F for about 3-5 hours, basting often with pan drippings until cooked through.
Add the rinsed gizzards and 1/2 of the chicken stock after about 1 hour 30 minutes.
Remove the turkey from the oven and let rest, covered with foil, for 15 minutes. Meanwhile, skim the fat from the pan drippings and deglaze the pan with the remaining chicken broth. Strain into a saucepan and bring to a boil. Whisk the cornstarch with 2 tablespoons water until smooth then add to the gravy and simmer until thickened. To serve: Place the turkey on a warmed serving platter. Garnish with grapes and sage.