sausage apple stuffing
Everybody loves stuffing. It's the glue that holds the Thanksgiving meal together. Nutrition and healthy lifestyle expert Joy Bauer has her own spin on this Thanksgiving classic. It's low carb, savory, and delicious.
Serving size: 1/2 cup // Makes 12 servings
INGREDIENTS
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1 yellow onion, finely chopped
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1 red bell pepper, finely chopped
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2 celery stalks, chopped
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1 package (10 ounces) mushrooms, roughly chopped
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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
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1 apple, finely chopped (skin on)
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2 tablespoons minced fresh thyme (or 2 teaspoons dried thyme)
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2 tablespoons minced fresh sage (or 2 teaspoons dried sage)
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1 teaspoon kosher salt
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3/4 pound chicken apple sausage, pre-cooked and chopped or sliced
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1 to 2 tablespoons butter
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1 egg, beaten
KITCHEN GADGETS NEEDED
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Knife
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Cutting board
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Grater or food processor
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Measuring spoons
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Large pot
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Oil spray
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Baking/casserole pan
INSTRUCTIONS
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Preheat oven to 350˚.
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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.
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Add whipped butter and mix through. Add egg and mix through.
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Transfer to baking pan that has been misted with oil spray and bake in oven for 40 minutes until top is browned.
