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Recipe Friday: Cauliflower, Sausage & Herb Stuffing

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


  1. Preheat oven to 350° F.
  2. 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.
  3. Add mushrooms, cauliflower rice, and herbs. Mix to combine, cook for 2-3 minutes.
  4. Add sausage back to pan. Sprinkle in cranberries, drizzle with broth, mix thoroughly.  Bake for 15-20 minutes or until completely heated through. 



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