This low carb cauliflower rice and sausage stuffing, garnished with your favorite fall herbs, is sure to please your palate and your guests at your holiday table!
Cauliflower Rice And Sausage Stuffing - Low Carb Africa.pdf168.4KB
4 cups cauliflower rice
1 lb ground sausage
3 tbsp olive oil
2 cloves garlic minced
1 cup mushrooms
1 cup onions
½ cup fresh parsley chopped
¼ cup fresh sage chopped
½ tsp poultry seasoning
1 tsp black pepper
½ tsp salt to taste
Place ground sausage in a large dry pan on the stove and set to medium heat.
Break into smaller chunks with a wooden spoon and stir.
While waiting, chop the parsley, sage and onion and finely mince the garlic cloves.
Add the olive oil to another pan and add the onions and garlic.
After about a minute, add the mushrooms and stir on medium heat for about 5 minutes.
When the ground sausage is ready, drain out some of the liquid.
Place the ground sausage back to the pan and add the sautéed mushrooms with onion and garlic.
Add salt, pepper and poultry seasoning and stir.
Add cauliflower rice to the ground sausage and stir.
Taste for salt and adjust accordingly.
Add chopped parsley and sage and stir.
Leave for about 5 more minutes.
Garnish with more parsley, sage or red pepper flakes, if you wish.
Serve and enjoy!