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