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Sliced and whole white button mushrooms on white background
Suzanne Somers

Mushroom Sausage Stuffing

A low-carb alternative to bread stuffing for your Thanksgiving dinner or anytime.
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Servings: 6 cups
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 onions thinly sliced
  • 2 to 4 tbsp olive oil
  • 4 cups coarsely chopped shiitake and oyster mushrooms or regular white button mushrooms
  • Salt and freshly ground black pepper
  • ½ cup dry white wine
  • 2 tbsp butter
  • 2 pounds spicy turkey sausage meat, removed from casings can also use non-spicy
  • 1 bunch fresh tarragon leaves no stems

Method
 

  1. Saute' the onions in olive oil over medium-low heat until caramelized, about 30 minutes.
  2. Turn the heat up to medium-high and add the mushrooms. Saute' until the mushrooms are crisp around the edges, about 15 minutes. Season with salt and pepper.
  3. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
  4. In a large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add the mushroom mixture along with the tarragon and combine thoroughly.