Gluten Free, Paleo, Vegan (with veggie broth)
Thanksgiving is almost here! Which means, so is all that comes with it.
Overeating, overdrinking, and bickering with the fam. What else are the holidays for!?
There are parts of the holidays that we can’t control, but some things we can.
The food coma of all food comas! Let’s be honest, none of us are going to leave thanksgiving with a lot of space in our bellies, but if we can sprinkle some healthier alternatives into the meal then we are already doing pretty good.
Stuffing is the bomb.com! I think I prefer stuffing over than the actual turkey itself. So I really wanted to create something that had that flavor without all of the BREAD.
Cauliflower is quickly becoming a substitute for all things, mashed potatoes, rice, you can even substitute frozen cauliflower in your smoothies instead of frozen banana to give it that creamy texture. My thoughts were, If I can put this veggie in my smoothie I should be able to MacGyver a stuffing out of it. And I did!!!
The dried herbs give this that “thanksgiving” flavor. Somebody actually walked in while I was cooking this (unaware of what I was making) and said “It smells like thanksgiving in here”. Mission accomplished.
I don’t recommend stuffing the turkey with this as it won’t hold up as well as bread would. Instead, have this heating on the stove, and serve as a warm side. This stuff is seriously addictive, as it is simmering on the stove I end up “taste testing” about 1/4 of it. I hope you guys all enjoy this as much as I do.
- 4 Tbsp Olive Oil, Avocado or Ghee
- 1 Yellow Onion, finely diced
- 2 Carrots, peeled and diced small
- 2 Stalks of Celery, diced
- 1 head of Cauliflower, riced
- 1 tsp Garlic powder
- 1 tsp dried Rosemary
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1/2 cup Bone Broth regular broth works as well
- 2 Cooked Chicken Sausages - I use Blinski Optional
- 1/4 cup Fresh Parsley, chopped
- 1/2 cup Pecans, toasted and crumbled
- Salt & Pepper to taste
- 1/4 cup Almond Flour Optional
Heat oil in a pan in med/high heat. Add your carrots, onion, celery & a few cranks of salt and pepper and sauté for 10-15 minutes until softened.
Meanwhile, pulse the cauliflower in your food processor until it reaches a “rice” consistency.
Add in the riced cauliflower, garlic powder, dried herbs and bone broth, cover and cook 15-20 minutes on medium heat. Opening the lid and stirring occasionally.
Add in your fresh parsley and cooked sausage, cook for another 2-3 minutes.
Top with toasted pecans (to toast pecans- heat on a dry pan until aromatic). Add salt and pepper to taste.
If you like your stuffing a little more dry, add ¼ cup of almond flour, stir through and let the mixture dry out under the broiler, stirring every couple of minutes. Enjoy!