Apricots are lower in carbs than many fruits, but if your low carb plan requires that you avoid fruit at the moment, leave this recipe for a later date -- but keep it handy, because it really is delicious!
This recipe can stuff both turkey and chicken, and goes very well with pork dishes when baked in a pan and served separately.
Makes 15 (1/4-cup) servings
4 tablespoons salted butter
1 large onion, finely chopped
2 cups almond flour
1-1/2 cups apricots, chopped (fresh or canned in water, drained)
1 teaspoon ground ginger
2 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste
1. Melt the butter in a large skillet. Add the chopped onion; cook for 5 to 10 minutes until softened.
2. Add the remaining ingredients; mix well. The mixture should come together and look fairly wet, but if it doesn't, add a few tablespoons of water until it holds together in the pan.
3. Stuff turkey with mixture, then weight to calculate the complete cooking time. Roast as directed.
Per serving: 5.6g carbs, 2.0g fiber, 9g total fat, 8mg cholesterol, 3g protein, 101mg sodium, 113 calories
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