Who says you need bread to make stuffing? This hearty gluten-free stuffing is made with cauliflower, turkey, herbs, and pecans for a fun twist on a classic holiday side.
While traditional stuffing is made with pro-inflammatory grains and lots of sodium, this salt-free recipe will have the opposite effect. Cauliflower is a great anti-inflammatory veggie that can help protect your body against disease. Plus, pasture-raised turkey contains higher levels of anti-inflammatory omega-3s, so be sure to buy organic and local whenever possible!
Start by seasoning the cauliflower a bit with black pepper, and roast until golden brown. Meanwhile, sauté the ground turkey until browned. Tip: You can also use ground pork here if you wish.
Next, remove the turkey with a slotted spoon and use the same skillet to cook the onions, celery, and garlic until caramelized and fragrant. Add the herbs and pecans and cook another minute, then add the turkey and cauliflower back to the skillet and mix well to combine.
You can serve your gluten-free stuffing immediately, or if you’re just prepping in advance, set it in a casserole dish and refrigerate it. When you’re ready to warm it up, cover it with foil and warm it in a 400°F oven until heated through.
Tips:
- Don’t have cranberries? Try pomegranate seeds!
- You can swap the cauliflower out for butternut squash. Cut into small cubes, then roast for 25 minutes.
Breadless Cauliflower Stuffing with Turkey
- Recipe by: Jess Case
- Serves: 8
- Meal: Anytime
- Serves: 8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
1 cauliflower head, cut into florets
3 tbsp olive oil, divided
1/4 tsp black pepper
1 lb ground turkey
1 yellow onion, chopped
2 garlic cloves, minced
1 tbsp fresh sage, minced
2 tbsp fresh thyme, minced
1/2 cups pecans
1/4 cups dried cranberries, unsweetened
Directions
Preheat the oven to 425°F and grease a large baking sheet with a bit of olive oil.
Place the cauliflower florets on the baking sheet, drizzle with 1 tablespoon of the olive oil and sprinkle with black pepper. Roast for 15 minutes, or until golden brown. Set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the ground turkey and cook for about 7 minutes, breaking it into crumbles, until fully browned. Use a slotted spoon to remove the turkey and transfer it to a plate.
Reduce the heat to medium-low and add a tablespoon of olive oil to the pan. Add the onions and cook, stirring occasionally, for 5-10 minutes. Add the celery and cook for another minute until softened, then add the garlic and cook for about 30 seconds.
Add the fresh herbs, pecans and dried cranberries to pan and cook for one minute to lightly toast the pecans. Add the cooked turkey and roasted cauliflower to the skillet and mix well to combine. Season with more black pepper if desired, and serve immediately.
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