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Savory Cauliflower Stuffing with Sausage
A flavorful, low-carb alternative to traditional stuffing. This cauliflower-based version is hearty, herb-forward, and sure to satisfy — you won’t miss the bread.
Course: Side Dish
Cuisine: American, Keto
Servings: 12
Ingredients
- 4 T. butter
- 1 yellow onion peeled & chopped
- 2 lg. carrots peeled & sliced
- 2 stalks celery sliced
- 1 lb. regular Jimmy Dean sausage
- 1 sm. head cauliflower cut into small florets
- 1 (8 oz.) pkg. button mushroom thickly sliced
- Kosher salt & freshly ground black pepper
- 1/4 c. Fresh Parsley
- 2 T. chopped fresh rosemary
- 1 T. chopped fresh sage
- 1/2 c. low-sodium vegetable or chicken broth
Instructions
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In a large skillet over medium heat, melt the butter. Add the chopped onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until the vegetables are softened, about 7–8 minutes.
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While the vegetables cook, heat a separate skillet over medium-high heat. Crumble in the sausage and cook until browned and no longer pink. Drain any excess fat and set the sausage aside.
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Add the cauliflower florets and sliced mushrooms to the vegetable skillet. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the cauliflower and mushrooms are tender, about 8–10 minutes.
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Stir in the chopped parsley, rosemary, and sage. Pour in the broth, reduce the heat to medium-low, and simmer until the cauliflower is fully tender and most of the liquid is absorbed, about 8–10 minutes.
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Add the cooked sausage back to the skillet and stir to combine. Taste and adjust seasoning if needed. Serve the stuffing warm as a side dish.