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 also happens to make a yummy one-pan meal at any time of year. 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!)
- 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
- For the sausage meat, choose your favorite sausage and remove it from the casing.
- If following Whole30, make sure there is no sugar in your sausages.
- Heat a large sauté pan over medium heat and melt 1 Tbl ghee.
- 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.
- Add remaining 1 Tbl ghee to the same pan.
- When pan is hot, add the onion and sauté 5 minutes.
- Add celery. Sauté 5 minutes, then add the crimini and chestnuts.
- Stir occasionally for another 5 minutes, add the cauliflower, herbs, salt and pepper.
- Stir, then add the broth and cover pan with a lid.
- Reduce heat to low and cook for about 5 minutes. Add sausage meat into the pan and stir to combine. Add the parsley.
- Remove from heat and serve.