Another holiday season recipe. This time, low-carb poultry stuffing.
Unlike most stuffing recipes, this one doesn’t use bread. It’s got a delightful mix of textures and flavors, especially when it’s absorbed flavor from the bird. If you don’t like to actually stuff the bird, you can do it as a stove-top recipe by adding a bit of chicken or turkey broth to it.
1 lb sausage
1 cup chopped onion
1 cup chopped portobello mushrooms.
1 cup chopped celery
1 cup chopped walnuts (I’ve also used hazelnuts to good effect)
Optional (“stove top” version): 1/2 cup chicken or turkey broth
Brown the sausage in a large skillet over medium heat, breaking it into crumbles.
Using a slotted spoon or spatula lift out the sausage, leaving the drippings behind, and place it in a large mixing bowl.
Add the chopped onion to the skillet. Cook until transparent.
Add the remaining ingredients (you used a large enough skillet, didn’t you?) And stir them together with the onions for about two minutes.
Optional: add the broth and cook an additional two minutes, stirring constantly.
This produces enough dressing to stuff a 20 lb bird. Note, if stuffing a bird, do not use the broth. It will pick up the poultry flavor from the bird itself.