entire menu, but many of the dishes rely on dairy and artificial sweetener, so I'd like to add some alternatives. And better photos.
I love my coconut flour "cornbread" stuffing; I've made it several times for company and no one has been able to detect a difference. However, I wanted to offer an option based on whole foods and veggies rather than an alternative flour. A lot of people make poultry stuffing based on a wild rice blend, so given my penchant for cauliflower "rice", this seemed like a good starting point. I baked it in a casserole dish, but you could likely stuff it inside a bird if you prefer (though I believe there's an inherent salmonella risk in doing so, so try it at your own risk). Chipped pecans gave it a taste and textural contrast that mimicked wild rice surprisingly well. Chopped pecans would work too, but the chips really had a perfect texture. Since rice normally clumps together a bit because of the starch, I added a beaten egg, though if you have an egg allergy or similar I am certain you could leave it out.
CAULIFLOWER "WILD RICE" AND SAUSAGE STUFFING
- 1 head cauliflower, separated into florets and run through the shredding disk of a food processor for "rice"
- 1/2 lb bulk sweet Italian sausage
- 1 onion, diced (about 1 cup)
- 2 celery ribs, chopped (about 1/2 cup)
- 4 oz (weight) crimini mushrooms, chopped
- 3 cloves garlic, minced or pressed
- 2 Tbs minced fresh parsley leaves
- 1 tsp dried thyme
- Dash cayenne
- 1/2 cup toasted pecan chips
- 1 egg, beaten (optional; see recipe description)
- 1 tsp cold coconut oil, ghee, or butter (I used ghee)
- Preheat oven to 350 F
- Brown the sausage in a large skillet over medium-high heat, crumbling with a wooden spoon. When no longer pink, remove it from the skillet using a slotted spoon.
- Saute the onion in the sausage grease (there should be about a teaspoon) until just starting to soften, then add the celery and mushrooms. Saute until all the vegetables are soft. Add the garlic and saute for another minute or so. Remove from heat and stir in the parsley, thyme, cayenne, and pecans.
- In a casserole dish, stir the cauliflower with salt to taste, using a pretty generous amount. Using a fork, toss it with the beaten egg, then thoroughly combine with sausage and the veggie mixture. Smooth the top and dot it with tiny pieces of the cold fat.
- Bake at 350 for 30-35 minutes or until lightly golden browned on top. Serve with roast chicken, turkey, or Cornish hens.
(I have not tried these personally, but I definitely think they would work!)
- Add a diced green apple along with the veggies
- Add 2 Tbs dried fruit such as Craisins, cherries, apricots, golden raisins, or currants
- Use a different nut instead of or in addition to the pecans, such as hazelnuts, pistachios, or pine nuts