Low-Carb Mushroom and Sage stuffed Bacon-wrapped Turkey Breast

November presents opportunities to make meals special for your family. Here’s a great low-carb stuffed turkey version with lots of flavor with the addition of keto thyme bone broth. Serves 4 adults.

Ingredients:

4 TBSP grass-fed butter

10 oz mushrooms, finely chopped

3 cloves of garlic

3 TBSP chopped fresh sage

Lemon pepper and salt to taste

4 slices of uncured bacon 

4 Turkey breast fillets 

1 packet of Keto Thyme Bone Broth mix

Cranberry Chutney

Instructions:

Preheat Oven to 375*

In a large sauté pan over medium heat, melt 3 TBSP of butter. Add mushrooms and sauté 2 to 3 min. Sprinkle with lemon pepper and salt to taste. Add chopped garlic and continue to cook another 3 mins, and then add the 3 tbsp of chopped sage and cook for another 3 mins. Finally, add a packet of PRUVIT Keto Thyme Broth, mixing it through the stuffing. Set aside.

Filet the turkey breast and pound flat. Spread mushroom mixture evenly over turkey breast, roll up from the short end tightly int a log. Then wrap turkey breast with a piece of bacon and use a toothpick to secure. Do this with all 4 turkey breasts and place them in a baking dish. Dress the turkey breasts with the rest of the mushroom stuffing over the top of the rolled breasts.

Place Turkey breasts in the oven and turn the temperature down to 350*. Bake for 35 mins or until an internal temperature of 180*.

Let rest 5 min. For a pretty presentation and an additional flavor place a dollop of cranberry chutney on top.

A great side dish with Turkey is sautéed Brussel sprouts.

I highly recommend that you try out my Keto Coconut Macarons for dessert! They are so good!