Nobody can deny that stuffing is an essential part of any Thanksgiving meal. But does that mean that diners eating low carb or keto diets have to miss out? Certainly not because this recipe incorporates all the essential ingredients of any great stuffing minus the bread.
Yes, of course we love carb-filled tuffings, but there's room for a breadless version as well on our holiday tables. Remember that low carb does not mean low fat, which is important because butter is a critical flavor component of stuffing and this keto-friendly recipe has plenty of it to achieve that rich flavor.
Like any great stuffing, we begin by sauteing some aromatics like onion, carrots and celery. Adding mushrooms (whichever kind is your favorite) lends an earthy, savory flavor and then, of course, we add the all important herbs. Thanksgiving tastes like rosemary, sage, and thyme and the holidays are definitely the time to use fresh herbs for maximum flavor.
So far, we have a standard stuffing base, but instead of adding stale bread, we add cauliflower florets. The bread in a stuffing recipe absorbs all the flavors of the herbs and aromatics and cauliflower will do the same thing, plus add that textural element we might otherwise miss.
The final step in a classic stuffing recipe is to add stock. Traditionally, we'd use chicken stock, but you can certainly keep this dish vegetarian by using vegetable stock instead. Then, you let it all simmer for a little while, so that the vegetables cook and absorb the stock. Finish it with the brightness of fresh parsley and serve it alongside the holiday bird.
This recipe cooks fine on the stovetop however, if you need the burners but have room in the oven, go ahead and put it in there. It will work just as well.
- 1/2 stick/4 tablespoons unsalted butter
- 1 onion (peeled and diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 8 ounces mushrooms (sliced)
- 2 cups cauliflower florets
- 1/4 cup fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 teaspoon fresh thyme sprigs
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 cup low-sodium chicken stock
Gather the ingredients.
Melt the butter in a large skillet or cast iron pan. Add the diced onion, diced carrots, diced celery and sliced mushrooms and cook over medium heat for about 10 minutes.
Cut the cauliflower into small florets and add to the pan. Continue cooking, over medium heat, for an additional 10 minutes.
Stir in the chicken stock, chopped fresh rosemary, chopped fresh sage and fresh thyme.
Season with salt and ground black pepper and continue cooking for an additional 10 minutes or until the cauliflower florets are just tender.
Remove from the heat and stir in the chopped fresh parsley.
Serve and enjoy!
- Keep it keto, but add cooked sliced sausage to the final dish.
- Make it vegetarian by replacing the chicken stock with vegetable stock.
- Make it vegan by replacing the butter with olive oil and the chicken stock with vegetable stock.