Tarragon Mushroom And Sausage Stuffing Low Carb Recipes

LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON

Steps:

• Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
• Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
• Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

TARRAGON MUSHROOM AND SAUSAGE STUFFING (LOW CARB)

Steps:

• 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.