This can be used as a grain-free stuffing (to stuff your Thanksgiving bird) or dressing (used as a side dish along side your Thanksgiving bird). The texture of this stuffing isn’t exactly like the bready version but I think it’s more delicious. This low-carb version will meet your Paleo and Primal needs. The nuts give it a good crunch while the sausage adds a good protein and fat. The cauliflower adds a lovely texture that replaces the bread of conventional stuffing.
Makes 8 serving
- 12 oz roll of mild organic sausage or buffalo andouillet sausage
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1 large head cauliflower, chopped
- 1/2 cup white wine
- 1/4 cup walnuts, or pecans chopped
- ¼ cup salted and roasted sunflower seeds
- 1/4 cup parsley, chopped
- 1 tsp fresh sage, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced sea salt and pepper to taste
Cook the sausage in a large saute pan, breaking it up into small pieces. If there isn’t much fat released from the sausage then add 2 Tbsp avocado or grapeseed oil and then add the onions and celery to the pan and cook for about 5 minutes or until softened.
Add the cauliflower and cook for about 8 minutes. You want it to brown and caramelize a bit, so don’t stir too often. Add the white wine and cook on medium heat until no liquid remains in the bottom of the pan.
Add the walnuts or pecans and roasted sunflower seeds and cook for about 2 minutes. Remove from the heat and stir in the parsley, sage, thyme, rosemary herbs. Season with salt and pepper to taste.