Turkey Day stuffing with roasted garlic and cauliflower
Prep time
15 mins
Cook time
1 hour 10 mins
Total time
1 hour 25 mins
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Another Awesome recipe from your humble Zen Chef . . .
With roots in the South, I love my corn bread and corn bread stuffing. However, this fabulous dish presents a healthy bread-less twist on the ultimate Thanksgiving side, Turkey Day stuffing. This easy, versatile savory treat can be prepared with meat (organic turkey sausage) or as an equally tasty vegetarian version. And all in 8 easy steps (plus a little veggie chopping prep, all well worth the effort . . .)
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What you'll need:
1 small bulb garlic, unpeeled (or just use half of a larger bulb)
2-3 tsp oil
½ head of cauliflower, cut into chunks
4 tbsp fresh parsley, or sage, chopped
1 small red onion, diced
About 1/2 red bell pepper, chopped
1 cup chopped mushrooms
2 celery sticks
2 eggs, lightly beaten, or use egg substitutes.
1/2 cup gold raisins or dried cranberries
1/2 cup chicken broth
Optional: 2 tbsp ricotta cheese
Optional: 1/2 lb. organic turkey sausage
Optional: 1/4 cup chopped pecans
Salt. Try Himalayan pink.
Black pepper
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Instructions:
1. Cut the top of the garlic bulb so flesh of each bulb is exposed. Drizzle with high oleic sunflower oil or coconut oil and roast at 350 degrees for 20-30 minutes. (If you cook with olive oil at a high temp it turns into a trans-fatty acid.)
2. While garlic is roasting, remove stalk from cauliflower and break the head up into small, uniform florets so they cook evenly. Or give it a quick chop in the food processor. Place florets in a large bowl.
3. When the garlic is ready, separate the bulb into separate cloves, and squeeze each one to remove the flesh (if it doesn’t pop right out, put it back into the oven for a bit longer). Give the roasted garlic a quick chop.
4. Combine cauliflower and garlic, set aside.
5. In a cast iron skillet heat oil and add diced onions, mushrooms, peppers and celery. Saute until veggies are soft, about 3-5 minutes. Add veggie mix into bowl with cauliflower and garlic.
6. Optional: Cook sausage until browned.
7. If using sausage, add to bowl along with broth, chopped pecans, sage or parsley, eggs or egg subs, cheese and raisins or cranberries. Season with salt and pepper and toss well.
8. Pour the stuffing into a baking dish and cover with foil. Bake for 20 minutes at 350, then uncover and bake another 10. For a crispy topping, broil for 2-3 minutes. Serve with gravy, if desired.
Bon appetit and Happy Thanksgiving!
