Description
A savory, low-carb alternative to traditional stuffing. This dish combines cauliflower rice, Italian sausage, and fresh herbs for a classic holiday flavor without the grains.
Ingredients
Scale
- 1 lb ground Italian sausage
- 6 cups cauliflower rice (fresh or frozen/thawed)
- 2 tbsp butter
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the Italian sausage until cooked through, breaking it into crumbles.
- Add the butter to the skillet. Once melted, stir in the diced onion and celery and sauté for 5-7 minutes until soft.
- Add the cauliflower rice to the pan and cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic, sage, thyme, salt, and pepper; cook for 1 minute.
- Pour in the chicken broth and stir for 2-3 minutes until the liquid is mostly absorbed.
- Transfer the mixture to a greased 8×8 inch baking dish.
- Bake for 20-25 minutes until the top is golden brown and slightly crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American