Stuffing is by far my favorite dish served during the holidays, so I wanted to make sure that even people who don’t eat bread can enjoy this classic holiday staple. While bread is usually thought of as the central component of stuffing, if you really think about it, the spices are what truly make the best stuffing — bread or no bread. Thyme, sage, parsley and poultry seasoning are the most commonly used spices in stuffing, and I’m using all of them in this recipe.
This low-carb cauliflower stuffing packed with goodies like caramelized onions, toasty pecans and savory herbs proves that you don’t necessarily need bread to make an amazing version of this go-to holiday side dish.
12 ounces of spicy Italian sausage, casings removed
3 tablespoons of nutritional yeast
6 ounces of chopped bacon
2 cups of chopped red onions
2 cups of chopped celery
1 tablespoon of chopped scallions
¼ cup of toasted pecans
1 teaspoon of kosher salt
¼ teaspoon of black pepper
1 ½ cups of chicken stock
¼ cup chopped of fresh flat-leaf parsley
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh sage
2 large eggs, beaten
24 ounces of cauliflower rice
⅓ cup of almond flour
1 cup of grated parmesan cheese
Preheat the oven to 350°F.
Cook bacon in a skillet over low until some of the fat is rendered, 2 to 3 minutes. Increase heat to medium-high and continue to cook bacon, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels.
Add sausage to drippings in skillet and start to cook, stirring to break up chunks, until browned, about 5 minutes. Transfer sausage to a plate with bacon.
Add onion, celery, scallions, salt and pepper to skillet and start to cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
Whisk chicken stock, parsley, thyme, sage and eggs together in a large bowl. Add bacon and sausage, stirring to combine. Add cauliflower and onion mixture; stir to combine. Sprinkle in almond flour; stir to combine and add the nutritional yeast.
Pour mixture into a 3-quart baking dish and sprinkle with cheese and toasted pecans. Bake in the oven until mixture is set and the top is browned, 45 to 55 minutes.
Let it sit 10 to 15 minutes before serving.
If you enjoyed this story, check out Adriana Urbina’s recipe for pumpkin bread with flax seeds!
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