Feeding the Active Writer

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.


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