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–+ servings

Cauliflower Rice Stuffing with Sausage (Paleo & Whole30)

This hearty gluten-free, dairy-free stuffing is the perfect healthy Paleo-friendly, and Whole30 compliant Thanksgiving side dish!
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Course: Holiday Side Dish, Side Dish
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Holiday Recipe, Low Carb, One-Pan, Paleo, Whole30
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Author: Krista

Ingredients

  • 36 ounces frozen cauliflower rice most bags of frozen cauliflower rice are 12 ounces each
  • 2 to 3 tablespoons ghee
  • 1 pound ground Italian pork sausage
  • 1 cup portabella mushrooms sliced
  • ½ cup yellow onion chopped
  • 2 tablespoons fresh garlic minced
  • 1 cup celery sliced
  • ½ cup red apple diced
  • ½ cup matchstick carrots
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground sage
  • 1 teaspoon dried rosemary
  • ½ teaspoon red pepper flakes
  • 1 cup bone broth chicken, beef or turkey
  • ¼ cup pitted-dates sliced (optional)
  • ¼ cup walnut peices (optional)

Instructions

  • Chop all fresh ingredients according to the directions above. Set aside until ready to use. 
  • Cook cauliflower rice according to package directions. The cauliflower rice should be defrosted and heated through. Set aside until ready to use.
  • In a large non-stick skillet, over medium-heat, heat 2 tablespoons of ghee until hot but not smoking. Add ground Italian pork sausage. Cook sausage crumbles until they're browned and cooked through (8 to 10 minutes). Remove from the skillet and set aside. Do not wipe out the skillet.
  • If dry, add another tablespoon of ghee to the skillet. Heat over medium-heat until hot but not smoking. Add portabella mushrooms, yellow onion and fresh garlic to the skillet. Cook until the mushrooms, onion and garlic begin to soften (5 to 7 minutes) while scraping up any browned sausage bits from the bottom.
  • To the same skillet, stir in the celery, red apple, matchstick carrots and the herbs and spices (parsley, salt, pepper, ground sage, dried rosemary and red pepper flakes). Add bone broth to the skillet. Bring to a boil. Reduce heat to a simmer and cook for about 10 minutes or until most of the bone broth has evaporated.
  • Return the cooked cauliflower rice and sausage to the skillet. Stir everything together well. Remove from the heat once the "stuffing" is heated through.
  • If using, stir in the dates and walnuts. Transfer to a serving platter and enjoy!

Notes

This recipe can be made in advance and reheated in the oven or microwave before serving.