RecipeSausage-Apple Stuffing

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 6g
  • Total Fat: 3g
    • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 2g
    • Natural Sugar: 4g
  • Sodium: 350mg

Whether you scoop on the stuffing or dole out the dressing, this classic holiday side dish can easily get out of hand, especially if you go overboard on caloric ingredients. My scrumptious spin allows you to cut back on bread by using cauliflower instead. The result is incredibly delicious and will be a welcome addition at your Thanksgiving table.

  • Prep time
  • Total Time
This recipe makes 12 Servings
  • ¾ pound poultry apple sausage, cooked and chopped or sliced
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 celery stalks, chopped
  • 1 package (10 ounces) mushrooms, roughly chopped
  • 1 head cauliflower, roughly grated on largest hole or pulsed in food processor to make “rice-like pellets;” if buying in store, use 4 cups cauliflower rice/crumbles
  • 1 apple, finely chopped
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh sage
  • 1 teaspoon kosher salt
  • 1 to 2 tablespoons butter
  • 1 egg, beaten

Preheat oven to 350˚.

Liberally coat a large pot with oil spray. Add sausage pieces and cook until nicely seared and caramelized. Set aside.

Reapply oil spray to pot. Add onion, pepper, and celery and sauté for 6 minutes. Add mushrooms and sauté another 3 minutes. Add cauliflower rice, apple, thyme, sage, salt, and sausage. Mix well to combine everything and cook for 3 more minutes. Turn off the heat.

Add butter and mix through. Add egg and mix through.

Transfer to baking pan that has been misted with oil spray and bake in oven for 40 to 50 minutes until top is browned.

Serving size: ½ cup