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!
Low Carb & Gluten Free Turkey Stuffing/Dressing
- Yield: 8 1x
Ingredients
- 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
Instructions
- 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!
- Category: Side dish
- Cuisine: Stuffing/dressing
Nutrition
- Calories: 203
- Fat: 16g
- Carbohydrates: 4g net
- Protein: 8g
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Carol Head says
Is it possible to make this ahead and freeze it? If not, how many days ahead could I make it?
Sarah E says
This was incredibly delicious! The best thing I ate on Thanksgiving Day! Cannot wait to devour the leftovers!
★★★★★
SR says
This recipe looks great but could you substitute chicken broth or something else for the wine? I’m allergic…..
Phil Walmsley says
added a tsp of chicken stock before adding the wine. This was really great!
Julia Kruz says
I was looking for this gluten-free turkey recipe for a long time! Btw, I will try to add some tomatoes for this unique recipe! Thx for sharing, Mellissa!
Kris Bylan says
Wow this was delist! Thanks!
Sarah says
Just made this tonight and it was fantastic! One of my guests is on a low-carb diet and I found this recipe, but I am sure I will make it again. I added mushrooms and omitted the walnuts, just as a personal preference.
★★★★★
Erica says
This looks fabulous! Have you tried it using frozen cauliflower? I have that but not the fresh, and not going to the store before the 1st of the year. I’m wondering if you can caramelize it from frozen.
Mellissa Sevigny says
I haven’t done it with the frozen but I’m sure it will work fine, just get as much water out of it as possible when you thaw it!
Kate says
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 :)
Rebekah says
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 says
Would it be OK to use this dressing to stuff the bird? Or do you only recommend having as a side dish? Thanks.
Rebekah says
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.
Jenny says
This totally made my day. Hands down the best addition to my Thanksgiving menu. Even the “carbers” loved it. Thank you, Mellissa!
stefanie says
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 says
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!
Jennifer says
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 says
This made me laugh Jennifer! :) Enjoy the wine…er…I mean the stuffing! ha ha!
Denise@DigiHaven says
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 says
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! :)
Casey Beale says
This is definitely a last minute add on to my menu. Thank You!!
Mellissa Sevigny says
Casey you won’t be sorry! Let me know how you liked it!
jennifer says
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/
Mellissa Sevigny says
Thanks Jennifer, I’ll check it out!