paleo (grain free) stuffing
Who doesn’t love stuffing at Thanksgiving? Or do you call it dressing? Either way, it’s traditionally made with bread or bread crumbs and sage. Some people add celery and onion; some people add mushrooms and I’ve even seen it with oysters.
With so many people going low-carb, gluten free or Paleo, I thought, ‘How can I provide delicious stuffing and meeting these dietary needs?’ And here it is. The basis of stuffing-tasting stuffing is the sage, IMHO. I’d love to know what you think of this. The choice to use cauliflower as the grain substitute seemed pretty obvious to me. (Remember riced and mashed cauliflower to take the place of actual rice and mashed potatoes?)
The other thing that makes this remarkable is the spicy sausage. My mom always used Bass Farm, so that’s what’s in this recipe. But use your favorite brand. And if you don’t like spicy, use mild sausage.
I hope you love this as much as we did!
Ingredients:
1/2 half head cauliflower, riced
1/2 Tbs. butter or butter-flavored olive oil
1 med/large onion, chopped
2 ribs celery, sliced
1 pint mushrooms, sliced
1/2 lb. spicy or mild sausage
8-12 leaves sage, chopped
1/2 tsp. marjoram
1/2 tsp salt
Heat butter or olive oil in large skillet. Add the onion and celery. Cook until the onion is translucent. Add the cauliflower. Cook 5-7 min stirring constantly so that the fine grains of cauliflower don’t burn. Add the sage, marjoram and salt. Stir to combine and cook 2-3 more min.
Remove the cauliflower mixture from the pan and add the sausage. Crumble in pan and cook until no longer pink. Add the sliced mushrooms. Stir and cook until mushrooms are moist and soft.
Add the cauliflower mixture back to the skillet; mix thoroughly.
Optional: Add toasted pepitas as a garnish.