Cauliflower Stuffing with Sausage and Pecans
Cauliflower stuffing is a low-carb, gluten-free alternative to traditional stuffing. Packed with sausage, cauliflower, onions, celery, and pecans—delicious!
Servings: 8
Calories: 282kcal
Ingredients
- ¾ pound breakfast sausage
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 celery stalks chopped
- 3 garlic cloves chopped
- 1 head cauliflower about 1 ½ pounds, chopped
- 1 ½ teaspoon fresh thyme plus more for garnish
- ½ teaspoon dried sage
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ¼ cup chicken broth
- ¼ cup white wine
- ¾ cup chopped pecans about 3 ounces
- celery leaves chopped, for garnish (if desired)
Instructions
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Remove sausage from casings, and place in a large 12-inch skillet over medium-high heat. Sauté until lightly browned, breaking up the sausage chunks with a spoon, about 10 min. Remove from pan and set aside.
- If pan is dry, add 2 T. olive oil. If pan still contains sausage fat, add as much olive oil as you need to make 2 T. total fat.
- Add onions, celery, garlic, and cauliflower to skillet and cook until softened and lightly browned, 8-10 minutes. When there are only a couple more minutes to go, stir in thyme, sage, salt, and pepper.
- Now add the sausage back into the skillet.
- Whisk egg in a small bowl, then whisk in wine and chicken broth.
- When combined, pour into skillet and toss.
- Stir in chopped pecans.
- Pour stuffing into 13 x 9 inch baking dish and bake for 15 min covered with foil. Remove the foil and bake for 20 more minutes, until top is browned and crispy.
- Garnish with chopped celery leaves, if desired.
Notes
With holiday events, it’s always useful to be able to make dishes ahead of time. You can prepare this stuffing dish several hours ahead, and leave it in the refrigerator until you’re ready to bake. If you want to make it a day or two before, I’d suggest you prep the ingredients in advance. Cook the sausage and chop the vegetables. Then you can either cook the vegetables in advance as well or refrigerate them separately and cook on the day you're serving. When you're ready to bake, you just stir together the stuffing ingredients in your casserole dish, toss with wine, chicken broth, and egg, and bake.
Nutrition
Calories: 282kcal | Carbohydrates: 8g | Protein: 11g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 60mg | Sodium: 554mg | Fiber: 3g | Sugar: 4g
