Low-carb stuffing might seem like an impossible feat, but it's actually possible with the recipe below. Like many exceptional low-carb recipes, it relies on the relatively neutral flavor of cauliflower to stand in for carb-rich bread. Combined with sausage and loads of cheddar cheese, it more than fits the bill.
The secret to ensuring that this recipe fulfills any cravings for stuffing you might have is to flavor the cauliflower with all the typical aromatics. Celery, onion and chicken broth lend their magic to the tasty brassica for a stuffing base that's a tasty companion to a Thanksgiving turkey or even a weeknight roast chicken.
Low-carb cheddar and sausage stuffing
6
20 minutes
30 minutes
50 minutes
1 head cauliflower
1 tablespoon butter
1 yellow onion, finely diced
2 stalks celery, finely diced
8 ounces smoked sausage (can also use spicy)
2 teaspoons poultry seasoning
1/2 cup chicken stock
1/2 cup cheddar cheese, shredded
1/4 cup parsley, chopped
Break the cauliflower into florets. Process in the food processor until the cauliflower is in chunks about the size of olives. Set aside.
In a large pot like a Dutch oven, heat the butter over medium heat. Add the sausage, onion and celery, and cook, stirring occasionally until it just begins to brown, about 10 minutes. Add the cauliflower, and cook until tender but still toothsome, about 5-10 minutes.
Add poultry seasoning, and stir to incorporate.
Deglaze with the chicken stock, and cook until most of the liquid has been cooked off.
Preheat the broiler.
Arrange in a baking dish, and top with the cheddar cheese.
Broil the casserole just until the cheese is melted and bubbly, 5-10 minutes. Check constantly to prevent the cheese from burning.
Top with fresh parsley, and serve hot.