Ingredients:

• 2 large onions, diced
• 5 stalks of celery, diced
• 1 pound of mushrooms, white or brown, some sliced, some quartered
• 1 pound of pecans
• 1 pound of walnuts
• 1 pound of Italian sausage
• 2 small carrots
• 2 red peppers
• 5 large fresh sage leaves, chopped, or 1 tablespoon of crushed dried sage
• 3 cups chicken stock
• 2 cloves of garlic, minced or put through a press
• 2 teaspoons freshly ground pepper
• 1 teaspoon salt
• 1 bunch parsley, chopped

Method:

1. Toast nuts at 400F for 12 minutes, stirring occasionally. You will have to do the pecans and walnuts on separate cookie sheets.
2. Melt butter or oil in a large skillet. Add onions and cook over medium heat until onions are translucent and put aside.
3. Melt butter or oil in a large skillet. Add mushrooms, celery, peppers and cook over medium heat.
4. Remove Italian sausage from casing and brown in a skillet.
5. Combine all ingredients already cooked with carrots, seasonings and stock and cook until liquid is reduced.
6. Add nuts.

Enjoy this low-carb alternative to traditional stuffing!