With Thanksgiving next week, here's a little inspiration to elevate your traditional sides. Loaded with fresh herbs, this lighter, low carb cauliflower rice sausage stuffing is a grain-free, gluten-free version of the holiday classic.
Cauliflower, Sausage & Herb Stuffing
Recipe cocurtesy Kate Lulloff, Jones Dairy Farm
1 (12 oz ) Jones Dairy Farm All Natural Pork Sausage Roll
2 stalks celery, diced
3 ea. large carrots, diced
1 ea. medium yellow onion, diced
1 cup mushrooms, diced (optional)
4 cups frozen riced cauliflower
1 tsp fresh sage, minced
1 tsp fresh thyme, minced
½ tsp fresh rosemary, minced
½ teaspoon salt
¼ tsp pepper
½ cup dried cranberries
½ cup chicken stock or broth
- Preheat oven to 350° F.
- In a heavy sauté pan, cook sausage on medium-high heat until browned and cooked through, about 8-10 minutes. Remove sausage from pan, set aside. In same pan, cook carrots, celery, and onion until soft, about 6-8 minutes.
- Add mushrooms, cauliflower rice, and herbs. Mix to combine, cook for 2-3 minutes.
- Add sausage back to pan. Sprinkle in cranberries, drizzle with broth, mix thoroughly. Bake for 15-20 minutes or until completely heated through.