Harvest Stuffing
When I was diagnosed with my dairy allergy, they told me that I would more than likely develop an intolerance or an allergy to gluten in the near future. I am very strict about no dairy, but I am a bit more stubborn about avoiding gluten like I should. I love stuffing. And that clearly stems from my true love for bread. It took me a whole year of eating gluten and feeling like hot garbage before I got more strict about stripping gluten from my diet and only indulging on limited occasions.
I tried the gluten free bread, but I was not able to capture the true flavor or texture of stuffing. I decided to give riced cauliflower a go, to step away from attempting to recreate bread, and that did it for me. I instead focused on recreating the flavor of stuffing rather than the texture, and that is when I found I really got something right. The flavor profile of this stuffing spot on, you have to try it to understand.
Ingredients
For Sausage-
1 tbsp ghee
1 lb ground pork
1/2 tsp salt
1/2 tsp pepper
1 tsp sage
1/4 tsp ground cloves
1 tsp fennel seeds
For stuffing-
2 tbsp ghee
1/2 cup diced celery
1/2 cup diced carrots
1 small diced apple
1 small diced onion
1/4 cup dried cranberries
1 lb bag riced cauliflower
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 tsp sage
1 tsp rosemary
3 tbsp chicken broth
Instruction
In a small bowl, mix ground pork and spices until combined.
Over medium heat, brown ground pork.
Once cooked, removed from bowl and set aside.
Using the same pan that was used to brown the pork, add ghee, diced celery, onion, carrot, apple and cranberries.
Cook until tender, about 5-6 minutes.
Add riced cauliflower to the vegetables.
Once cauliflower is cooked, add in salt, pepper, thyme, sage, rosemary and chicken broth.
Add back in the pork sausage to the vegetables. Cook on low until the broth is absorbed.
Remove from heat and enjoy!