Recipe by: u/nobueno_
Ingredients and Instructions:
Start by melting 2 tablespoons of butter in a large skillet over medium heat. Add one large onion, and 3 large celery stocks both smaller diced cook until soft, stirring frequently.
Add 3 cloves of minced garlic, cook until fragrant, about 2 or 3 minutes. Add 8oz of mild Italian pork sausage with the casing removed, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned for about 5 minutes.
Deglaze with 1/2 cup of white wine,1 Tablespoon each of finely chopped rosemary and thyme cook for 2-3 minutes more.
Using your wooden spoon, scrape up the fond on the bottom of the pan. Remove from heat.
Add 4 ounces of softened cream cheese and stir in until incorporated.
Butterfly a 4-pound boneless turkey breast.
Place butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey’s cooking time.) Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don’t worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings. Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice it into 1/2-inch thick slices and arrange it on a platter. Serve with gravy.
Gravy: Start by melting a quarter cup of butter in a medium saucepan. Add 2 finely diced shallots and 2 cloves of minced garlic. Sauté for 1 minute or until softened. Add 1/4 cup tapioca flour stir and cook until the roux has reached a nutty brown color. Mix in 1/2 cup of beer. Drink remaining beer (optional but highly recommended) Add 3 cups of beef stock and 1 Tablespoon of Worcestershire sauce. Cook until thick and glossy. Salt and pepper to taste.
Cauliflower Mac and cheese: Boil 1-2 inches of water Add 2 large heads of roughly chopped cauliflower and cook for 6-7 minutes or until cauliflower is tender. Strain and set aside. (If needed, you can run cold water over the cauliflower to stop the cooking process and give yourself a little time for the next step.)
Start by shredding one cup of cheddar, pepper jack, and smoked Gouda each and mix together. In a pan Melt another quarter cup of butter.
Add 1/3 cup of heavy cream and 8 ounces of softened cream cheese. A small scoop of sour cream,1 tablespoon garlic, and onion powder. Slowly add a 2-3 small handful of your cheese mixture and stir until cheese sauce has thickened. (Leave enough cheese remaining to cover later for baking)
Once your cheese sauce is ready mix it together with your boiled cauliflower florets. Transfer to an 8×8 greased baking dish. Use remaining cheese to cover your dish completely. Bake for 15-20 minutes uncovered or until cheese is golden and bubbling.
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