Okay, I know that title sounds like an oxymoron.
Stuffing is bread, and so how can one possibly have bread-free stuffing??
But this low-carb, roasted vegetable stuffing might just convince you that bread is not a necessary part of the equation.
This 4-ingredient stuffing is so simple, easy, and full of cozy flavor.
Caramelized roasted cauliflower comes together with earthy roasted mushrooms and a variety of finely chopped fragrant herbs.
We’ll mix those savory roasted vegetables with some sausage (because what is stuffing without sausage??) and we have a delicious, low-carb stuffing that rivals any traditional bread-based stuffing!
I’ve actually never really been a fan of traditional bread-based stuffing… I didn’t like that it felt like a savory, randomly crispy, loose, vegetable-y attempt at bread pudding!
This roasted vegetable stuffing is much more to my liking, and makes me kind of happy that I can’t eat “normal” glutenous stuffing!
I can’t wait to serve this savory, fragrant stuffing at my holiday dinners this year.
I hope it earns a spot at your table too!
- 1 small head cauliflower, broken into small, 1-inch sized florets
- 8 ounces baby bella mushrooms, cubed
- 1 tablespoon fresh oregano, diced
- 1 tablespoon fresh thyme leaves
- 1/2 cup olive oil
- 2 teaspoons sea salt
- 1 pound sausage meat (I used a nightshade-free sweet Italian sausage)
- Preheat the oven to 400 degrees F.
- Combine the cauliflower florets, cubed mushrooms, fresh oregano, fresh thyme, olive oil and sea salt in a large bowl. Toss with a large wooden spoon to evenly combine and coat all ingredients. Spread the mixture in a thin, even layer on a baking sheet. Roast for 25 minutes or until fragrant and cauliflower is beginning to brown.
- In the meantime, cook the sausage in a large skillet until no pink remains. As the sausage cooks, break it apart into small pieces.
- When the vegetables have finished cooking, remove the baking sheet from the oven. Carefully add the cooked sausage to the vegetables, tossing gently to evenly distribute. (I found that a metal spatula worked best to lift and turn the vegetables without smashing them.)
- Sprinkle the stuffing with additional fresh thyme leaves if desired and serve!
I’m sharing this cozy, savory stuffing at the paleo AIP recipe roundtable!