Sausage & Vegetable Stuffing

If you’re looking to maintain your healthier eating habits over the holidays, or perhaps you’d like to stay as Whole30 compliant as you can, this is a recipe that can sub in for the traditional bread stuffing we all probably grew up eating. I LOVE stuffing. It took up 1/2 my plate in years past before I had to stop eating bread.

This dish here happens to also just make a yummy one-pan meal. I’m serving it as a side dish for Thanksgiving and can’t wait to have it as leftovers too. 

Note: I am also working on a stuffing made with grain free / paleo bread –  it will even more closely replicate traditional stuffing, however it is not Whole30 compliant (nor am I really one to eat lots of grain-free bread, but heck it’s the holidays so if you want to try it, stay tuned!)

 

 Stuffing2

Sausage & Vegetable Stuffing
 
Prep time
Cook time
Total time
 
An easy gluten free, grain free, paleo and Whole30 compliant stuffing option for your holiday table. You can also omit the sausage for a vegetarian option.
Author:
Recipe type: Side
Serves: 5
Ingredients
  • 2 Ttbl ghee (or coconut oil)
  • 1 lb ground sausage meat, optional
  • 5 oz onion ( about 1 heaping cup)
  • 5 oz celery (about 1 heaping cup)
  • 4 oz crimini (about 1 heapung cup)
  • ½ cup chopped chestnuts
  • 1 lb cauliflower, riced
  • ¾ tsp finely minced fresh rosemary
  • ¾ tsp dry thyme (or 1.5 tsp fresh thyme)
  • ¾ tsp dry sage (or 1.5 tsp chopped feesh sage)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup broth
  • 2 Tbl chopped fresh parsley
Instructions
  1. For the sausage meat, choose your favorite sausage and remove it from the casing.
  2. If following Whole30, make sure there is no sugar in your sausages.
  3. Heat a large sauté pan over medium heat and melt 1 Tbl ghee.
  4. If using, brown the sausage meat until no longer pink, then remove from pan and set aside. You can skip this step if you don’t want the meat.
  5. Add remaining 1 Tbl ghee to the same pan.
  6. When pan is hot, add the onion and sauté 5 minutes.
  7. Add celery. Sauté 5 minutes, then add the crimini and chestnuts.
  8. Stir occasionally for another 5 minutes, add the cauliflower, herbs, salt and pepper.
  9. Stir, then add the broth and cover pan with a lid.
  10. Reduce heat to low and cook for about 5 minutes. Add sausage meat into the pan and stir to combine. Add the parsley.
  11. Remove from heat and serve.

 

 

 

 

Sausage & Vegetable Stuffing was last modified: November 21st, 2017 by grace

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