MUSHROOM AND SAUSAGE STUFFING
My mom made this stuffing for our first Paleo Thanksgiving. I remember being really hesitant about it, wondering what in the world Thanksgiving might be like without creamy mashed potatoes and bread stuffing. It may be different, but it’s still delicious, and this stuffing does a pretty good job filling in for traditional bread stuffing. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 45 minutes
4 tablespoons grass-fed butter, divided
4 onions, sliced
1 pound ground pork sausage
4 (10-ounce) packages mushrooms, diced (6 cups)
Salt
Freshly ground black pepper
½ cup white wine or chicken broth
½ teaspoon dried oregano
½ teaspoon dried tarragon
¼ teaspoon red pepper flakes
- In a large skillet over low heat, melt 2 tablespoons of butter. Sauté the onions for 30 minutes, stirring occasionally. Add the sausage to the skillet, and cook until browned, 5 to 7 minutes.
- Turn the heat up to medium-high, and add the mushrooms. Season with salt and pepper. Stir well and cook for about 10 minutes, or until the mushrooms begin to brown.
- Add the wine or chicken broth to the skillet, and deglaze the pan, stirring to scrape up the browned bits from the bottom. Lower the heat to low, and add the remaining 2 tablespoons of butter. Stir well so everything gets incorporated.
- Add the oregano, tarragon, and red pepper flakes, and stir again before serving.
VARIATION 1 BAKED SAUSAGE AND MUSHROOM STUFFING: Prepare the recipe as written, and then transfer everything to an 8-by-12-inch baking dish. Mix ½ cup almond flour with 2 or 3 tablespoons melted butter. Crumble over the stuffing, and broil quickly in the oven (3 to 4 minutes at the most) to toast the topping.
VARIATION 2 SAUSAGE AND MUSHROOM STUFFING WITH CELERY AND CARROTS: Sauté 2 chopped celery stalks and 2 or 3 large diced carrots with the onions. Continue with the rest of the recipe as written.
PREP TIP: The onions take a full half hour to cook, so either do them ahead of time or plan to do another kitchen task while those are on the stove.
