Low Carb Stuffing Your Family Will Love [Watch]
Let me preface this by saying I fed this to two manly construction workers and they LOVED it! This "fake-out" stuffing will have your whole family fooled this Thanksgiving! If you eat it fresh it actually kinda tastes like a really good tater tot hot dish! The second day is when the stuffing texture really comes out, so if you are making it for Thanksgiving, make it Wednesday night and warm it in the oven on Thursday while you watch the Macy's parade!
Download and check out the full recipe below!
12 Green Giant Cauliflower tots
1 c frozen pepper/onion mix
1 c frozen veggie mix (corn, carrots and green beans) - optional. I didn't use these in mine.
2 stalks celery, chopped in half moons
1/4 onion, diced
1 c riced cauliflower
1 c low-sodium chicken broth OR equivalent made with instant bouillon
3/4 c quick oats
1 c turkey sausage crumbles OR 1 c chicken breast, diced OR 1 c pork sausage crumbles
Pinch of salt
Pinch of pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning (parsley, sage, rosemary, thyme OR whatever blend)
OPTIONAL -- 1/2 c shredded cheese of choice, craisins, chopped walnuts or pecans
1. Pre-heat oven to 325.
2. Spray a bowl with cooking spray, throw in the tots, pepper/onion mix and mixed veggie mix and nuke for 3 minutes.
3. When they're done, the tots should be gummy. This is good. They're going to help bind everything together and give it that stuffing texture. So stir everything up into a gooey mess.
4. Cut up the celery into half moons. Dice the onions.
5. Spray a big skillet or wok with Pam and toss in the turkey sausage or chicken breast. Throw in the celery and onions and start stir-frying. Add half the broth and let the veggies soften and the broth cook down a bit. Add the riced cauliflower. Season with salt, pepper, garlic powder onion powder and poultry seasoning to taste.
6. Stir in the tot and pepper/onion hot mess.
7. Stir the remaining broth into the skillet mixture. Add the oatmeal.
8. Stir and cook for a few minutes.
9. Crack the two eggs into the skillet and toss that bad boy to get that eggy goodness everywhere. Use a third egg if you want it creamier or to up the protein. (Keep stirring or you'll have stickage!)
10. Stir in the optional items -- cheese, craisins, nuts, whatever floats your boat.
11. Spray a casserole dish with Pam. Dump skillet fixin's in it. Put a cover on it. Throw it in the oven and bake until the top of your stuffing is looking GBD -- golden brown delicious (about 25-30 mins). Remove the cover for the last 15 minutes for a crunchy top
12. Your stuffing should have a similar texture to the fully-leaded bread stuffing mom made. Especially reheated the next day!
Special thanks to Tim Lyon for sharing this recipe with me!