Low Carb & Gluten Free Turkey Stuffing/Dressing

23





I posted this turkey recipe yesterday, and let’s face it, you just can’t eat turkey without stuffing.  Am I right???  It’s just inconceivable.  (I totally just read that in the Princess Bride guy lispy voice.  You know you did too.)

Anyhoo, before I go any further, let’s make sure we’re using the right terms.  In my family it was always called stuffing – others call it dressing.  Which is it?  It’s stuffing when you actually stuff your bird with it, dressing if you make it on the side.  I serve this on the side, so I usually refer to it as dressing.  Whatever you want to call it, it’s delicious!

Granted, there is no bread, so the texture isn’t exactly like the real thing, but the flavors are all there.  So if you don’t want to go off your low carb and/or gluten free plan, then this low carb stuffing (or dressing) recipe is going to save the day.

The cauliflower soaks up all of the other flavors and has a nice soft texture, the sausage makes it hearty, and the nuts give it a nice crunch – it’s pretty awesome if I do say so!  I served it to non-low carbers the other night, and they all liked it.  Even my cauliflower hating husband ate some, and that is major!

Oh, it’s also wicked easy to make, and reheats well, so I hope you guys try it out and report back!

Makes 8 servings

12 oz roll of mild sausage
1/2 cup onion, chopped
1 cup celery, chopped
1 head cauliflower, chopped
1/2 cup white wine
1/4 cup walnuts, chopped
1/4 cup parsley, chopped
1 tsp fresh sage, minced
salt and pepper to taste

Cook the sausage in a large saute pan, breaking it up into small pieces.  Add the onions and celery to the pan and cook for about 5 minutes or until softened.

Add the cauliflower and cook for about 8 minutes.  You want it to brown and caramelize a bit, so don’t stir too often.  Add the white wine and cook on medium heat until no liquid remains in the bottom of the pan.

Add the walnuts and cook for about 2 minutes.  Remove from the heat and stir in the parsley and sage.  Season with salt and pepper to taste.

Try not to eat it all before your guests arrive!

Approximate nutrition information per serving:  203 calories, 16g fat, 4g net carbs, 8g protein

 

For more great side dish recipes, download The Gluten Free Low Carber today!

 

 

For a limited time, I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my Summer and Fall issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!

You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so!

Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!

Get more details on the 3 books offered here, or just order now and start cooking!

All three for just $9.99!

Add to Cart View Cart






  1. jennifer
    jennifer11-20-2012

    Looks yummy!! I’d love if you visit my site and link this post up at the bottom as a paleo thanksgiving idea! http://www.winetoweightlifting.com/2012/11/20/guest-post-a-non-traditional-thanksgiving-stuffing/

  2. Casey Beale
    Casey Beale11-20-2012

    This is definitely a last minute add on to my menu. Thank You!!

  3. Denise@DigiHaven
    Denise@DigiHaven11-20-2012

    Thanks Melissa. I had a rough start to my day but you’ve made it better. I hit a deer on the way to work and neither my car nor the deer fared well. You’ve brightened my day though with this recipe. I have everything but the walnuts on hand but I’ll use some of the pecans I have from the pumpkin crepe cake. We’re going to my SIL’s for Thanksgiving but I always bring along fresh veggies and a side (that I can eat) to share ……….. I had a slice of the pumpkin crepe cake with some tea and it really hit the spot. A little comfort food always makes me feel better.

    • Mellissa Sevigny
      Mellissa Sevigny11-20-2012

      Awwww, sorry Denise! That is such a bummer – I would totally be crying my eyes out! I pull over and sob if I hit a squirrel, let alone a deer. I hope it didn’t suffer and that your insurance will cover it. By all means, eat more cake – you deserve it! You’ll like this stuffing and I bet the pecans will be amazing in it. Can’t wait to hear back! :)

  4. Jennifer
    Jennifer11-21-2012

    Oh, thank you. Stuffing has always been my favorite (and therefore, my downfall) on Thanksgiving.

    This.looks.delectable.

    And – it requires I buy more wine. 1/2 cup for the recipe, 1 full cup for me…

    • Mellissa Sevigny
      Mellissa Sevigny11-22-2012

      This made me laugh Jennifer! :) Enjoy the wine…er…I mean the stuffing! ha ha!

  5. stefanie
    stefanie11-21-2012

    I made this tonight and it was INCREDIBLE. The sausage started to get a little too brown toward the end of the cauliflower’s cooking time (I think I waited too long to start adding the other ingredients) so I had to put the lid on to speed up the cooking time, but even despite that it got brown and lovely and caramelized. This is a new classic for me. Thanks, Mellissa! Next: the lemon brussels sprouts. :)

    • Mellissa Sevigny
      Mellissa Sevigny11-22-2012

      Thanks so much for the feedback Stefanie! I loved it but it’s always awesome to know that the recipe is working out just as well for you guys! Hope you like the brussels sprouts too – I love the crispy lemon zest in them!

  6. Jenny
    Jenny11-22-2012

    This totally made my day. Hands down the best addition to my Thanksgiving menu. Even the “carbers” loved it. Thank you, Mellissa!

  7. Rebekah
    Rebekah03-01-2013

    I finally got around to trying an idea I had with this recipe and a slightly modified version of the faux-lafel recipe and it was DELICIOUS. I basically took this recipe as is (plus some mushrooms I had around, and minus the walnuts because of allergies), made a batch of the faux-lafel recipe without the almonds and seasoned like stuffing (parsley, sage, a little butter, salt, pepper,etc.), and mixed the two together. I put it all in a baking dish and baked it until it firmed up and got a little brown on top. It was SO GOOD. The texture and flavor were pretty close to the real thing, and I wanted to eat the whole dish. Thanks for coming up with two awesome recipes! I may have to make another batch this weekend!

    • Carol
      Carol05-24-2014

      Would it be OK to use this dressing to stuff the bird? Or do you only recommend having as a side dish? Thanks.

      • Rebekah
        Rebekah05-27-2014

        with the modification, I’d still leave it just as a side because it seems to need to evaporate some, and I’m not sure if that would work out if it were in the turkey.

  8. Kate
    Kate11-09-2014

    Thanks for all your hard work and sharing these delicious recipes! Like Rebekeh, I have a similar recipe I (used to) make for holidays that I truly love. I called it sausage dressing…hot breakfast sausage, lots of mushrooms, onion, chicken stock and (eeek) long grain and wild rice. I think I’ll try using your recipe and add the mushrooms..see if I can get a blast from the oh-so unhealthy but GOOD past! Thanks :)

Leave a Reply