Primal Thanksgiving stuffing casserole (gluten-free)

I usually make vegetable soup once a week. But luckily for the hubby, I (mistakenly) thought I was out of chicken stock, so I had to come up with something else to do with the head of cauliflower sitting in my fridge. Since it’s getting close to Thanksgiving, and I conveniently–and entirely accidentally–had an appropriate selection of ingredients, I decided to try out something Thanksgiving-themed. I pulled this together on the fly, and I wasn’t sure how it was going to taste, but it came out awesome! The four food critics gobbled it down and went back for seconds, and there were tears from the 3-year-old when it was gone. So I guess it’s family-friendly, at least in this family! If you’re curious, here’s the recipe:

Primal Thanksgiving Stuffing Casserole

1 head cauliflower, cut into florets
1 large sweet potato, peeled and cubed
Drizzle of olive oil

1 onion, diced
1 clove garlic, minced
3 stalks celery, sliced
1 apple, diced (peeled or not)
Mushrooms, chopped or sliced (however many you like)

1/4 c melted butter
1/4 c GF flour (you could omit this, but the sauce won’t thicken without it)
1 1/2 c milk

1-2 lbs pork sausage (or use ground pork and add sausage seasonings–sage is especially nice)

1/4 c almond flour
1/2 c cheddar cheese

Combine first three ingredients in a large (9×13) casserole dish and start roasting in a 350 degree oven.

While those are roasting, cook onions, garlic, and celery in a skillet in a little of whatever oil you like best (we use bacon grease around here!) Add apple and mushrooms as the onions are getting soft, and saute a minute or two longer. Set aside.

While those are cooking, mix together butter and flour. You could add some salt and pepper, too, if your sausage is really mild. Add milk, and cook til thickened (which you can do in the microwave–stir every minute til it starts to thicken up). Set aside.

Brown sausage in the same skillet you used for veggies.

Layer sausage, sauteed veggies, and finally cream sauce over the cauliflower and sweet potato in the oven. Sprinkle with almond flour. Bake til cauliflower is fork-tender, about 45-60 minutes from when you first put it in the oven. Sprinkle some cheddar over the whole thing near the end if you like.

Serve with pomegranate seeds for a nice cranberry-sauce-like touch šŸ™‚

While not insanely low-carb, most of the carbs come from the veggies, and it is FAR lower in carbs than stuffing or a traditional noodle- or rice-based casserole!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: