Tarragon Mushroom and Sausage Stuffing (Low Carb)
"This is a wonderful alternative to traditional bread stuffing, and tastes so good, you will hardly miss the bread! This is a recipe from one of Suzanne Somer's cookbooks (her dishes are delicious), and can be used by those who are on a low carb or controlled carb diet, those who utilize a food combining diet, or simply as a unique stuffing-like alternative. This can be cooked seperately from the turkey, or it can be cooked and then baked (stuffed) in the turkey (my preference, as it adds that wonderful turkey flavor). This is also awesome as a side dish for chicken, as well. I have some baking in a turkey right now (my husband and I were craving turkey and stuffing, but we are on a low carb diet, so this fit the bill perfectly). This is the second time that I have made this and it is really a wonderful treat, so I thought that I would share this recipe with all of my Zaar friends!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb spicy turkey sausage (uncooked, and in casings)
- 4 onions, very thinly sliced
- 5 cups sliced mushrooms
- 1⁄2 cup cooking wine
- 1 bunch fresh tarragon leaves, chopped
- 2 tablespoons butter
- 2 -4 tablespoons olive oil
- salt and pepper
directions
- Heat electric skillet to medium-low heat.
- Saute onions in oil for 30 mins, until carmelized.
- Turn the heat up to med-high, and add mushrooms.
- Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
- Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
- Turn the heat to high, and add cooking wine.
- Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
- Stir in the butter 1 tbs at a time until it is well mixed.
- Remove mixture to platter.
- Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
- Add onion and mushroom mixture back to skillet.
- Add tarragon, and heat until well mixed and heated thru.
- Serve as a side dish, or add stuffing to turkey, before baking.
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RECIPE SUBMITTED BY
Helping Hands
United States
2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)
