Cauliflower and Sausage Stuffing
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A nice option for those who are gluten free and those preferring to eat less carbs.
Ingredients
  • 1 good size medium cauliflower cut into bite size florets
  • 1 lb. breakfast sausage like Jimmy Dean or Bob Evans, in bulk
  • 1 large onion, diced
  • 4 or 5 celery stalks, diced
  • 8 oz. baby bella mushrooms, sliced
  • 3 garlic cloves, crushed
  • 1 stick of butter
  • ½ to ¾ cup of chicken stock
  • handful of chopped parsley
  • dried sage, thyme, poultry seasoning (optional) salt and pepper to taste
  • Fresh sage leaves for garnish
Instructions
  1. Butter the inside of the casserole role dish you'll be using
  2. In a large skillet place remaining butter until it melts then saute the onions, garlic and celery until soft, then add the sliced mushrooms for a couple of minutes.
  3. Place all the sautéed veggies into a large bowl.
  4. Next brown up the sausage in the pan, breaking it up with a wooden spoon and cooking it until you see no pink.
  5. Drain the sausage on paper towels then toss it into the bowl with the sautéed veggies.
  6. Fold into the bowl the bite size cauliflower, raw. If you think its to big you can toss it into the skillet for a couple of minutes to take the rawness away.
  7. Add in the chopped parsley.
  8. Add in the spices, dried sage and thyme and poultry seasoning if using into the mix. Start with 1 teaspoon each and then taste for your preference, adding more if you like plus the salt and pepper.
  9. Place everything into the buttered casserole dish, then distribute the broth all around.
  10. Top with a few fresh sage leaves for garnish.
  11. At this point it's all prepped and you can refrigerate it 1 to 2 days ahead.
  12. When you’re ready to serve, heat oven to 400 degrees.
  13. lightly foil the dish for 15 minutes then remove the foil and continue roasting until cauliflower is tender, golden, the sausage edges have crispy bits.
  14. Ovens do vary so keep checking every 15 minutes or so, you can also stick it under the broiler for a few minutes at the end to get desired golden look if needed.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/11/cauliflower-and-sausage-stuffing.html