Cauliflower, Sausage And Apple Stuffing (Paleo)
Thanksgiving stuffing without bread.
Can you even do that?
Traditional stuffing is all about the bread. Whether you’re making StoveTop stuffing, stuffing with bread crumbs, cornbread stuffing, etc.
But what if I told you it is possible to make a DELICIOUS grain-free, paleo and keto-friendly Thanksgiving stuffing recipe? A stuffing that has no actual bread in it – but still satisfies that Thanksgiving stuffing craving?
About The Recipe: Paleo Stuffing
Instead of bread or bread crumbs, the base of this stuffing is cauliflower.
All sorts of delicious things are added to it – sausage, onion, cranberries, water chestnuts – to make it a hearty, flavorful-yet still low-carb stuffing.
This is the perfect stuffing to serve at Thanksgiving if you or some of your guests are trying to avoid grains and dairy or stick to a paleo or keto diet.
But you don’t have to save this recipe for Thanksgiving. It’s perfectly appropriate for a hearty winter meal or for any holiday.
Does It Taste Like Traditional Stuffing?
Yes and no.
I’m not going to lie. Cauliflower does not have the same taste or texture as bread. That’s just not going to happen.
However, this stuffing recipe has the flavorings of a traditional stuffing thanks to the sage, onion, and Better Than Bouillon.
But it also has other flavors and ingredients mixed in:
- Water chestnuts for crunch
- Dried cranberries for bite
- Homemade applesauce for sweetness (I always add applesauce to my stuffing)
- Pork sausage for meatiness and heartiness (this dish is meal-worthy – trust me!)
More Thanksgiving Recipes
- Bourbon-pecan squash
- Sesame squash brûlée
- Sesame-glazed acorn squash
- Applesauce stuffing
- Norwegian lefse
- Sweet corn spoon bread
- Perfect dinner rolls
- Fully loaded Brussels sprouts
- Mashed carrot potatoes with bacon
- Buttery baked carrots
- Twice-baked potato “cupcakes”
- Mashed potato hacks
- 2 12-ounce bags frozen riced cauliflower
- 1-pound package mild pork sausage
- 1 yellow onion, chopped
- 3 stalks of celery, chopped
- 1 apple
- 5-ounce can water chestnuts, drained and chopped
- 2 eggs
- 1 tablespoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon onion powder
- 2 teaspoons Better Than Bouillon (or a chicken bouillon cube dissolved in water)
- 1/2 cup dried cranberries
- Place frozen cauliflower in a microwave-safe bowl. Microwave for 8 minutes. Allow to cool until slightly. Place cauliflower on a cheesecloth or white dishtowel. Take up the sides and squeeze out as much water as possible. Place cauliflower into mixing bowl.
- Make applesauce: Cut apple into small chunks. Place in a small saucepan and add 1/2 cup water. Bring to a simmer and cook for approximately 7 minutes, until the apple softens. Once it cools slightly, place in a blender and puree until smooth. Set aside.
- In a large frying pan, brown sausage with onion and celery. Once meat is cooked, add water chestnuts, applesauce, cranberries, eggs, and spices. Combine with cauliflower. Taste and add more spices, if desired.
- Place stuffing in a large cast iron skillet or casserole dish. Bake at 375F for 20 minutes, until top of the stuffing begins to brown.
- Garnish with dried parsley and serve.