- 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
- 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
- 3/4 pound poultry apple sausage, cooked and chopped or sliced
- 1 to 2 tablespoons whipped butter
- 1 egg, beaten
Preheat oven to 350˚.
Liberally coat a large pot with oil spray. 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 whipped 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 minutes until top is browned.
Serving size: 1/2 cup