It’s never to soon to plan your holiday menu! This is a great Whole30 compliant recipe for “stuffing.” Although there’s no bread in there, the flavors from the herbs and the texture from the chestnuts and cauliflower help create a dish that can hopefully act as a worthy substitute
on your holiday table.
Sausage & Vegetable Stuffing
2 Tbsp. ghee
1 lb. ground sausage meat
5 oz. onion (1 heaping cup)
5 oz. celery (1 heaping cup)
4 oz. crimini mushrooms (1 cup)
½ cup chopped jarred chestnuts (strain out liquid)
1 lb. cauliflower, riced
¾ tsp. minced fresh rosemary
¾ tsp. dry thyme
¾ tsp. dry sage
¼ tsp. salt
¼ tsp. black pepper
½ cup chicken broth
2 Tbsp. fresh parsley
1. For the sausage meat, choose your favorite fresh sausage and remove it from the casing.
2. If following Whole30, make sure there is no sugar in your sausages.
3. Heat a large sauté pan over medium heat and melt 1 Tbsp. ghee.
4. Brown the sausage meat until no longer pink, breaking up clumps with spatula. Then remove from pan and set aside.
5. Add remaining 1 Tbsp. ghee to the same pan.
6. When pan is hot, add the onion and sauté 5 minutes.
7. Add celery. Sauté 5 minutes, then add the crimini mushrooms and chestnuts.
8. Stir occasionally for another 5 minutes, add the cauliflower, herbs, salt and pepper.
9. Stir, then add the broth and cover pan with a lid.
10. Reduce heat to low and cook for about 5 minutes. Add sausage meat into the pan
and stir to combine. Add the parsley.
11. Remove from heat and serve.
Grace Brinton is the owner of Tru Provisions, a Whole30 Approved organic and locally sourced meal delivery service in the Boston area. Tru Provisions focuses on providing customers clean food that is nutrient dense, reduces inflammation, and promotes healing in the body. Follow along on Instagram @truprovisions.