Mushroom Sausage Stuffing

Made this tonight and it was fantastick. It's a slightly altered recipe from one of Suzanne Somers' cookbooks.

It takes a little more time than I generally spend on one dish, but it was worth it...and I'm definitely making for Thanksgiving this year.

Very meaty, so you're going to get your protein. Also, if you can think of a way to cut down on the fat, let me know. I had to use quite a bit of olive oil to saute the veggies so they wouldn't stick to the pan.

Should make about eight 4-ounce servings. But it can be easily halved (that's what I did tonight).

4 onions, chopped

3 T. olive oil

4 cups coarsely chopped mushrooms (I used 1/2 baby bella and 1/2 portabella)

1/2 cup cooking wine

2 T. low-fat butter

1.5 pounds chicken sausage (SuperTarget carries several varieties)

1/2 t. dried tarragon

Salt and pepper

Saute onions in olive oil over low heat until carmelized (about 30 minutes). Turn heat up to medium and add mushrooms. Saute 10-15 minutes. Season with salt and pepper. Turn heat to high and add wine. Let wine cook off for a couple of minutes, then lower to simmer for another 10 minutes. Stir in the butter 1 T. at a time. Remove from heat and set aside.

In a large skillet, brown the sausage. (Take it out of the casing first.) Combine with mushroom mixture and enjoy.

:hungry:

I saute my vegetables in a little fat free chicken stock. Once the vegetables are tender continue to cook until the stock is evaporated. Alternatively if the stock evaporates off before the vegetables are tender, just add a little more stock.

Thanks for the tip.

Can you get the veggies to carmelize in stock?

I think I'm going to try half stock and half oil. And maybe fat-free margarine next time.

This sounds wonderful. After you brown the sausage , what about draining it and running hot water over it , then adding the vegt.back into it ? Can't wait to try it.