1 very large Vidalia onion, sliced thin, I use a hand slicer

2 tbsp olive oil

2 cups white button mushrooms, chopped

1/4 chicken broth

salt & pepper

1 tbsp butter

1 pound bob evens original pork sausage, 1 roll

2 tsp dried sage

2 tsp dried tarragon

 

Saute the onions in olive oil over medium heat, until carmalized about 30 minutes,

Stirring occasionally

Add mushrooms, Satue mushrooms till crispy about 10 to 15 minutes

Add salt, pepper, sage & tarragon

Turn heat high, add chicken broth, cook off couple minutes,

Lower the heat to simmer for another 10 minutes

Stir in 1 tbsp butter, mix

 

Remove from heat

 

In medium skillet brown the sausage, cook through, drain & add to the mushroom mixture

Mix well

 

I just recently found out I can not eat gluten

So this recipe is a new twist on stuffing

This stuffing recipe is so yummy, you will not miss the traditional bread stuffing

or maybe not!