Pre-prepped produce, to the rescue again! Cauliflower rice—now available in the prepared produce section of many groceries— comes out to shine in this super delish spin on standard stuffing. You won't miss those stale bread cubes, we promise:)
Makes 8 servings
What you need
3/4 pound sweet Italian sausage, casings removed
2 tablespoons ghee or grass-fed butter
2 tablespoons Tessemae’s Lemon Garlic
4 celery stalks, finely diced
2 onions, finely diced
8 cups cauliflower rice
coarse salt and freshly ground black pepper
1 cup dried cherries
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh sage
What you do
- Heat a large nonstick skillet over medium high heat. Crumble sausage into pan and cook, breaking up with a spoon and stirring, until no longer pink, about 8 minutes. Remove to a paper-towel-lined plate.
- Melt ghee or butter in empty skillet, then stir in Lemon Garlic, celery and onion. Cook until softened, about 6 minutes.
- Stir in cauliflower rice and sprinkle generously with salt and pepper. Cover and cook, stirring often, until tender, about 5 minutes.
- Stir in reserved sausage, cherries, parsley and sage and cook another 2 minutes. Spoon into a serving dish and serve.