Try a Gluten-Free Alternative to Classic Stuffing
Mashed potatoes. Cranberry sauce. Homemade bread rolls. Giblet gravy. Creamy macaroni and cheese. Herb and pancetta stuffing. A turkey with all the trimmings. These simple dishes can conjure up memories of childhood. While we all would like to live inside of a Norman Rockwell painting, unfortunately those of us with a gluten allergy can be left on the outside.
There are few things that have the power to bring friends and family together like sharing a good meal. Stuffing is a classic at the harvest table, but typically contains many common allergens like wheat, nut, egg, and soy. It’s time to take your stuffing to the next level. Trust us, with this drool-worthy recipe from our friends at Paleo Running Momma, everyone—regardless of dietary restrictions—will have something to be thankful for this year.
Why Do We Only Eat Stuffing At Thanksgiving?
Stuffing is delicious!
There, we said it. So, why do we only have it once or twice a year?
Not so long ago, stuffing (or dressing) was a much more common dish than the once a year treat we enjoy on Thanksgiving. Bread stuffing has its roots in England, where it was served up every week for Sunday dinner. It was a thrifty way to maximize the ingredients already in your house. However, “at some point in the 1970s, around the time low-carb diets and Mediterranean cooking came into vogue, a rich side dish of bread that had spent hours absorbing meat and juices and fat was no longer so appealing,” writes Julia Moskin for the New York Times. It was also at this time the US Agriculture Department became concerned about the spread of salmonella and other bacteria in undercooked foods. (Always use a meat thermometer to make sure your poultry is at least 145 degrees.)
Healthier Stuffing with Cauliflower
If you’re concerned about extra carbs or common allergens in bread stuffing, boy do we have a treat for you! This Cauliflower Stuffing with Sausage recipe is not only gluten-free, but keto-friendly and paleo-friendly. Try it once and you’re sure to start working this into your family’s meals on a regular basis.
Although it can be difficult to deviate from classic holiday staples, it can be just as exciting to discover new dishes!
1 head of Smith’s Farm cauliflower, cut into small florets
2 tbsp olive oil
1 tbsp ghee
1 lb Italian sausage, homemade or store-bought
1 yellow onion, cut in half and sliced thin
4 stalks celery, chopped
4 cloves garlic, minced
1 tbsp fresh rosemary, minced
2 tsp fresh sage, minced
2 tsp fresh thyme
1 tbsp fresh parsley, minced (plus more for garnish)
½ cup pecans, chopped
- Preheat the oven to 425ºF. Lightly grease a large metal baking sheet. Place cauliflower florets on the baking sheet and drizzle evenly with olive oil, then sprinkle with salt and pepper.
- Roast in the oven for 15-20 minutes. Meanwhile, heat a large skillet over medium heat and add the ghee. Crumble sausage into skillet and cook. Break up lumps with a spoon until browned, about 5-7 minutes. Remove with a slotted spoon to a paper towel-lined plate. Turn heat down to medium-low.
- Add onions to the skillet, sprinkle with salt and stir to coat with cooking fat. Cook over medium-low heat, stirring occasionally for 5-10 minutes to lightly caramelize. Raise heat to medium. Add celery and cook for about a minute to soften. Add garlic and cook another minute, stirring to avoid burning.
- Add fresh herbs and pecans to the mixture and cook, stirring for another minute to toast the pecans. Add the sausage and roasted cauliflower. Toss together to heat through. Season with salt and pepper to taste and remove from heat.
- Transfer to a bowl and serve immediately. Enjoy!
Keep your family well-fed and your Thanksgiving table looking beautiful with fresh, sustainably grown cauliflower. From summers in Maine to fall in Georgia and winters in Florida, it’s always growing season for Smith’s Farm. Get in touch with us to find out how we can deliver produce straight to your door.
Thank you to Paleo Running Momma for this awesome recipe!