Friday, October 26, 2012

Cauliflower "wild rice" and sausage stuffing

It's late October, so in food blogger time, that means it's basically Thanksgiving. I've already started getting lots of hits from search terms related to Thanksgiving, so I figured I'd devise a few new recipes. I've previously posted an 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
Serves 4-8

INGREDIENTS
  • 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)
  • Salt
DIRECTIONS
  1. Preheat oven to 350 F
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350 for 30-35 minutes or until lightly golden browned on top. Serve with roast chicken, turkey, or Cornish hens.
Variations:
(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

6 comments:

Anonymous said...

My boyfriend and I are both on the Paleo diet and we've been looking for new recipes to keep things interesting. We've just finished making this up and it tastes fantastic! Thanks for sharing. :)

Erica said...

Awesome, glad you liked it!

Shaleah said...

Ooooh this was awesome! One of the rare times I have followed a recipe exactly. Well-- except the herbs-- I didn't have fresh parsley or dried thyme so I just used some italian herbs I've been needing to use up that I grew and blended last year. DELICIOUS!

Erica said...

Thanks Shaleah! I think the recipe is super adaptable too if you decide not to follow it next time ;)

Nasreen Basu said...

too good piece of information, I had come to know about your site from my friend sajid, bangalore,i have read atleast 7 posts of yours by now, and let me tell you, your web-page gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanks a lot once again, Regards, cornish hen recipe

Blogger said...

3 Studies SHOW How Coconut Oil Kills Belly Fat.

The meaning of this is that you literally get rid of fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

These 3 studies from big medicinal journals are sure to turn the traditional nutrition world around!

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Facebook Pinterest RSS email More

 
Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | JCpenney Printable Coupons