Paleo Thanksgiving Stuffing Recipe

Keto Cauliflower Stuffing (All Flavor, No Bread!)

WebNov 4, 2022 · Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well. In a …

Rating: 5/5(50)
1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper, or line with foil and grease well.
2. In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
3. Spread the mixture in a single layer on the lined baking sheet. (You may need two sheets depending on the size. You want as many of the cauliflower florets and onions in contact with the pan as possible.) Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.
4. Add the fresh parsley and pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

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Paleo Thanksgiving Cauliflower Stuffing (AIP, Whole 30 …

WebNov 3, 2017 · Instructions. Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat. Sauté the sweet …

1. Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat
2. Sauté the sweet potato for 4-5 minutes or until lightly crispy
3. Add 2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7 minutes
4. Pour in the cauliflower and cook for 2-3 minutes, stirring often

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Cauliflower Stuffing with Sausage {Paleo, Keto, Whole30}

WebNov 3, 2019 · Meanwhile, heat a large skillet over medium/med-hi heat and add the ghee. Crumble the sausage into the skillet and cook, breaking …

1. Preheat your oven to 425° F and lightly grease a large metal baking sheet. Place cauliflower florets on the baking sheet and drizzle evenly with the avocado oil, then sprinkle with sea salt and black pepper.
2. Roast in the preheated oven for 15-20 minutes. Meanwhile, heat a large skillet over medium/med-hi heat and add the ghee. Crumble the sausage into the skillet and cook, breaking up lumps with a spoon, until nicely browned all over - about 5-7 minutes. Remove with a slotted spoon to a plate, then turn the heat down to med-low.
3. Add the onions to the skillet, sprinkle with sea salt and stir to coat with cooking fat. Cook over med-low/med heat, stirring occasionally for 5-10 minutes to lightly caramelize, adjusting the heat if necessary. Raise the heat to medium and add more ghee if necessary, then add the celery and cook about a minute to soften, then add the garlic and continue to cook about a minute, stirring to avoid burning.
4. Add the fresh herbs and pecans to the mixture and cook, stirring, another minute to toast the pecans. Add the sausage back in, then the roasted cauliflower and toss together to heat through. Season with sea salt and pepper to taste (you may not need to at all) and remove from heat.

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Paleo and Keto Cauliflower Stuffing Little Pine Kitchen

WebNov 9, 2021 · Preheat oven to 350 F. Chop cauliflower into florets (1 head) and place on a baking sheet. Spray with cooking spray and sprinkle with …

1. Prebake cauliflower. Preheat oven to 350 F. Chop cauliflower into florets (1 head) and place on a baking sheet. Spray with cooking spray. Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
2. Cook sausage. Add breakfast sausage (1 Lb) to a large skillet. Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink. Place sausage on a paper towel-lined plate.
3. Cooke veggies. Add unsalted butter (1/4 cup) to the skillet and melt, stirring constantly so it doesn't brown. Add onions (1 large finely chopped), fennel bulb (1 finely chopped), and celery stalks (4 finely chopped). Sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon). Cook in butter until they're soft and lightly browned (around 10 minutes). Add dry white wine (1/2 cup) to skillet and bring to a boil. Cook until no wine is left — about 5 minutes. Add fresh parsley (1/4 cup finely chopped), sage (1 tablespoon), thyme (1 tablespoon), and salt ( 1 ½ teaspoons). Stir to combine.
4. Bake. In a casserole dish, combine sausage, cauliflower, and veggies and stir to combine. Toss them in the preheated oven for 10 minutes (just to combine all the flavors). Allow low carb stuffing to cool before serving, and enjoy!

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