| | | MUSHROOM-SAUSAGE STUFFING Serving Size: about 6 cups Pro/Fats - Level one
This stuffing gives you all the flavor without the bread! You may use turkey or pork sausage or a combination of the two. I like the Italian varieties. Allow the stuffing to cool before stuffing it into the bird to avoid spoilage. Ingredients 4 onions, thinly sliced 2-4 tbsp olive oil
4 cups coarsely chopped shitake and oyster mushrooms (or regular button mushrooms)
1 pouch Somersize Stuffing Seasoning
1/2 cup dry white wine
2 tbsp butter
2 lbs. turkey or pork sausage meat, casings removed
Directions - Sauté 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.
- Sauté the mushrooms until crisp on the edges, about 10-15 minutes. Stir in Somersize Stuffing Seasoning.
- 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 tbsp at a time, until combined. Remove from heat and set aside.
- In a large skillet, brown the sausage. When cooked through, add to the mushroom mixture and combine thoroughly.
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