Skip the bread this Thanksgiving and bring a healthier stuffing recipe to the table. Riced Cauliflower Cranberry Almond Stuffing is low carb, gluten-free and delicious. So easy to make, this veggie-loaded stuffing recipe, that I developed for Green Giant, has all of the flavors of traditional bread stuffing.
Use your favorite chicken sausage to give the stuffing that irresistible sausage flavor. Sauteed onions and celery, fresh thyme and sage give this recipe authentic stuffing flavor. Cranberries and almonds add both flavor and texture. This stuffing recipe takes less than 30 minutes from start to finish and doesn’t need a bit of oven space.
Riced Cauliflower Cranberry Almond Stuffing
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course:
Side Dish
Cuisine:
American
Servings: 6 servings
Ingredients
- 2 chicken and apple sausage links, diced (about 1 cup)
- 2 tablespoons butter
- 1 stalk celery, chopped
- 1 small onion, chopped
- 1 (12 oz.) package Green Giant® Riced Cauliflower
- ½ cup coarsely chopped dried cranberries
- ½ cup chicken broth
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 2 teaspoons fresh chopped sage or ½ teaspoon dried sage
- ½ cup toasted sliced almonds
Instructions
-
Cook sausage in large nonstick skillet 5 minutes or until browned; remove and set aside.
-
Melt butter in same skillet and add celery and onion. Season with salt and cook over medium heat 8 minutes or until tender.
-
Return sausage to skillet and add Green Giant® Riced Cauliflower, cranberries and chicken broth and bring to a boil over high heat. Reduce heat and simmer 5 minutes or until liquid is absorbed. Stir in thyme, sage and almonds.
Recipe Notes
To make this Keto friendly, omit the dried cranberries.
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