Tarragon Mushroom and Sausage Stuffing (Low Carb)

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb spicy turkey sausage (uncooked, and in casings)
  • 4
    onions, very thinly sliced
  • 5
    cups sliced mushrooms
  • 12
  • 1
    bunch fresh tarragon leaves, chopped
  • 2
    tablespoons butter
  • 2 -4
    tablespoons olive oil
  • salt and pepper
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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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