Recipe by Helping Hands
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!
- 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 See How It's Made
- 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.