Tarragon Mushroom And Sausage Stuffing (Low Carb)

• 1 lb spicy turkey sausage (uncooked, and in casings)
• 4 onions, very thinly sliced
• 5 cups sliced mushrooms
• 1/2 cup cooking wine
• 1 bunch fresh tarragon leaves, chopped
• 2 tablespoons butter
• 2 -4 tablespoons olive oil
• salt and pepper

1. Heat electric skillet to medium-low heat.
2. Saute onions in oil for 30 mins, until carmelized.
3. Turn the heat up to med-high, and add mushrooms.
4. Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
5. Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
6. Turn the heat to high, and add cooking wine.
7. Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
8. Stir in the butter 1 tbs at a time until it is well mixed.
9. Remove mixture to platter.
10. Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
11. Add onion and mushroom mixture back to skillet.
12. Add tarragon, and heat until well mixed and heated thru.
13. Serve as a side dish, or add stuffing to turkey, before baking.

turkey sausage, onions, mushrooms, cooking wine, tarragon, butter, salt

Taken from www.food.com/recipe/tarragon-mushroom-and-sausage-stuffing-low-carb-255981 (may not work)