 | | Mushroom Sausage Stuffing |
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4 onions, diced
2 to 4 tablespoons olive oil
4 cups coarsely chopped mushrooms)
Salt and freshly ground black pepper
dry white wine
2 tablespoons butter
2 pounds spicy turkey sausage meat, removed from casings
1 bunch fresh tarragon, leaves only |
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| Instructions |
| Saut‚ the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saut‚ the mushrooms until crisp on the edges, about 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, the 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. In large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly.
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