Description
Add some extra veggies to your plate with this cauliflower rice stuffing! It’s seasoned to perfect, loaded with veggies and hearty sausage, and it’s the perfect fall side dish!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 2 (10 oz) bags of cauliflower florets, riced in a food processor
- 1 cup mushrooms, diced
- 1 lb lean turkey sausage
- 1/2 cup vegetable broth
- 1/2 cup fresh parsley, chopped
- 1 tbsp crushed rosemary
- 1 tbsp ground sage
- 1 tbsp poultry seasoning
- 1/2 tbsp garlic salt
- 2 dashes cayenne pepper
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat and sauté the celery, carrots, and onion for 8-10 minutes until tender. Season with salt and pepper to taste. Transfer to a plate.
- Add the riced cauliflower and diced mushrooms. Cook over medium heat until they soften and release moisture.
- Add the sautéed celery, carrots, and onion back to the pan, reduce the heat to low.
- Stir in the rosemary, sage, poultry seasoning, parsley, garlic salt, cayenne, and a pinch of salt and pepper. Let the mixture cook on low, 3-4 minutes allowing the flavors to meld.
- In a separate pan, cook the turkey sausage over medium heat until fully cooked. Crumble or slice it as desired.
- Once the sausage is cooked, add it to the vegetable mixture in the large pan.
- Pour in the vegetable broth, cover the pan, and let everything simmer over low heat for about 15 minutes, or until the broth is fully absorbed. The longer you let it cook on low, the more the flavors will blend, enhancing the taste.