I was born and raised in the South where we eat dressing on Thanksgiving. Mike grew up in Maryland eating stuffing.
So what’s the difference? Well, technically the difference is how they’re cooked. Stuffing is a mixture used to stuff the turkey before cooking. Whereas dressing, comprised of similar ingredients, is cooked in a pan outside of the turkey. These days the two terms are used interchangeably depending on where you live.
Regardless of which side you’re on, we can all agree that a Thanksgiving menu isn’t complete without it. Here’s my healthy spin on stuffing/dressing made with sausage, frozen riced cauliflower (hello easy!), apples and seasoned with fresh herbs.
Cauliflower and Sausage Stuffing/Dressing
-2 pounds sweet or spicy Italian sausage, casings removed OR breakfast sausage*
-8 cups of riced cauliflower (2 bags of frozen, riced cauliflower)*
-2 small yellow onions, chopped
-1 cup celery, chopped
-2 granny smith apples, unpeeled and chopped
-2 tablespoons chopped flat-leaf parsley
-1 tablespoon sea salt
-1 teaspoon freshly ground black pepper
-2 eggs, whisked
-1/2 cup dried cranberries
-1/2-1 cup chopped pecans (optional)
1. Preheat oven to 300.
2. Brown sausage in a pan.
3. Remove sausage from the pan and add onions, celery and apples. Cook until tender.
4. Add sausage back into pan with the apple mixture. Stir in cauliflower and allow to heat through.
5. Season with salt, pepper, and parsley.
6. Remove from heat and allow to cool slightly. Stir in cranberries. Next stir eggs in and mix well.
7. Pour mixture into casserole dish.
8. Top with chopped pecans if desired.
9. Bake at 300 for 30 minutes or until set. Keep an eye on the pecans on top to be sure they don’t burn.
*I tested the recipe using breakfast sausage from Whole Foods. This is not Whole 30 compliant. This recipe can be made W30 compliant by using ground pork in place of the sausage or making your own sausage.
*Fresh cauliflower can be used in place of frozen. Rice or chop into bite sized pieces.