The best part about holiday meals, besides maybe the mashed potatoes, is stuffing.
Maybe it’s because you only get it a couple of times a year. Or maybe it’s because it picks up the flavoring of the turkey. But it’s probably because it’s full of addicting, forbidden carbs.
Yes, stuffing is typically made with cubes of bread, which is a no-go on most modern, better-for-you diets like paleo.
But not this one. You can have your favorite holiday dish without putting your blood sugars on a tailspin.
3 Reasons This Paleo Cauliflower Stuffing Recipe is the Bomb
If you're unsure of trying this out for size, you’ll be heading to the store with the grocery list in hand as soon as you see this.
As if you need convincing, right?
#1: Low-Carb & Paleo
This recipe skips the traditional bread cubes in favor of a host of low-carb, nutrient-packed vegetables and meats that deliver on texture.
While you may be tempted to press pause on your paleo diet this Thanksgiving and have a cheat day, just consider how you’ll feel in the days after the holiday and whether it’ll be worth it. This stuffing recipe is better than the bread-loaded stuffing you’re used to, and there are plenty of other paleo-friendly substitutions as well.
#2: Loaded with Nutrients
This recipe uses cauliflower and mushrooms in place of bread, and anywhere you can swap out wheat for a vegetable instantly makes the recipe healthier.
A key component is cauliflower, which comes with a host of vitamins and minerals, including over 75% of the recommended daily intake (RDI) of vitamin C, 20% of the RDI of vitamin K, and 14% of the RDI of folate.
Not only that, but the mushrooms in the recipe deliver 9% of the RDI of potassium and about 5% of Vitamin B6.
#3: Boosted with Healthy Fats
Fats are our favorite macronutrient. Not only quality fats full of fatty acids that promote a host of health benefits, but research suggests that dietary fat reduces overall caloric intake, but reducing the appetite in subjects[*].
That’s because of their satiating properties.
Another fatty boost this recipe gets is from olive oil. The olive oil in this recipe goes beyond just flavor.
Containing healthy polyunsaturated and monounsaturated fats, olive oil is made up of about 20% palmitic acid, which your body converts into palmitoleic acid which has been shown to promote heart health and support skin, hair, and nail health as well.
Made with organic chicken apple sausage, celery, onion, mushrooms, cauliflower, chicken broth and fresh herbs like rosemary and thyme and baked in the oven until crispy and warm… and the perfect side dish for your Thanksgiving turkey!
Stack Your Holiday Menu With These Paleo Dishes
It wouldn't make sense to paleo-up your stuffing recipe but keep the rest of your Thanksgiving menu the exact same!
Try it with these other Thanksgiving recipes that are paleo or keto-friendly.
Nutty Salted Caramel Paleo Martini: The perfect holiday cocktail recipe that isn’t loaded with sugar.
Loaded Keto Broccoli Cheese Casserole: Add to your Thanksgiving menu as a side dish to vary the flavors on the table… or just enjoy as a great make-ahead meal.
Thanksgiving Dijon Roasted Beet Paleo Salad: Nutritious and delicious, this Thanksgiving salad recipe is 100% paleo-friendly when you skip the feta.
Paleo Cauliflower Mashed Potatoes: Potatoes are filled with starchy carbs and most certainly not paleo-friendly. This is just as good as the real thing (if not better).
Paleo Thanksgiving Stuffing Recipe
- 4 tablespoons FBOMB olive oil, divided
- 4 chicken apple sausages, chopped (Aidell’s brand)
- 4 stalks of celery, diced
- 1/2 large onion, chopped
- 1 1/2 cup mushrooms, diced
- 1 cup cauliflower, chopped (10 oz riced)
- 2-3 cloves garlic, minced
- 1 tbsp fresh thyme and rosemary leaves, chopped (or 1/2 tsp each dried)
- 1 tsp dried ground sage
- 1/2 tsp dried oregano
- 1 tsp poultry seasoning
- 1 tsp sea salt, or more, to taste
- Freshly ground black pepper, to taste
- 2 cups unsalted chicken broth
- 1 cup raw pecans, chopped
- 2 tablespoons fresh parsley, for garnish
Preheat oven to 375 degrees.
Heat 2 tbsp olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
Add diced onion, celery, and garlic, and let cook for 5 minutes, stirring occasionally until soft and fragrant.
Add in the mushrooms, cauliflower and pork sausage. Drizzle additional 2 tablespoons of olive oil on top, stir and sauté for another 5 minutes.
Pour in the broth, herbs, sea salt, poultry seasoning, and combine.
Place into oven and bake for 15-20 minutes or until the top of the stuffing starts to get lightly browned. Stir in chopped pecans and bake for another 10 minutes until the top gets crispy.
Remove from oven and garnish with fresh parsley. Serve immediately with roasted turkey and gravy.
- Total time: 45 minutes
- Prep time: 15 minutes
- Cook time: 30 minutes
Yield: Serves 8
Serving Size: 1 cup
- Calories: 376 kcal
- Fat: 33.6g (43%)
- Protein: 11.6g
- Carbs: 10g (4%)
- Fiber: 5g (18%)
- Total Sugars: 4.4g
- Net Carbs: 5g