Just in time for Thanksgiving I tried this new stuffing recipe and it is a keeper!
As most of you know, we don't have any family with us, here in the US, so we spend this holiday season by ourselves. We enjoy the four day weekend and always try to do something fun with the kids, like go roller skating, going to the movies and, of course, having a Thanksgiving dinner as a family. We always go out for dinner and last year we found the perfect place: good food, great service and a family friendly place to have an amazing dinner together.
I always buy a turkey but I save it for when we have visits coming by and I always try to give the recipe a twist!
This year I decided to try a whole30 friendly stuffing with a cauliflower base, some more vegetables and a whole lot of pecans! I love the contrast between savory and sweet and this stuffing really does the trick - salty cauliflower and veggie mix and sweet dried cranberries are the perfect combo! Add some crunchy pecans to the mix and you have a winner, just right there!
This recipe must be made in a pan that can be transferred from the stove top t the oven: I used my cast iron pan which I love to use in this kind of recipes. I always get the impression that food gets even more flavor for being cooked in a cast iron!
I served this as a side dish not really as stuffing inside the turkey. The texture is perfect and the secret is not to overcook the cauliflower rice - if the mix seems a bit dry just add some chicken broth to make it a bit more loose, but not too much! There's nothing worse than mushy cauliflower rice!
I hope this recipe comes in handy and that you'll be able to give it a try for your Thanksgiving dinner. It's a healthy recipe with whole ingredients that, I hope, will please everyone.
1 small sweet onion
1 Tbsp olive oil
2 celery stalks
salt and pepper
1/2 Tbsp garlic powder
1 Tbsp fresh thyme
3 cups of cauliflower rice (I just used a whole cauliflower, cut it in medium size chunks and riced it on the food processor by using the "pulse" function a few times, until the texture was perfect to use)
1/3 cup dried crnaberries
2 Tbsp chopped pecans + extra to use as a topping for the stuffing
1 cup pomegranate seeds
1 - Preheat the oven to 450 F.
2 - Peel and finely dice the onion and the carrot. Dice the celery too and get the olive oil in the pan.
3 - Heat the olive oil for a minute and add the onions first. Cook them for a couple of minutes and add the carrot and celery. Season with salt, pepper, the thyme and half of the garlic powder. Cook in medium heat for about 6-8 minutes.
4 - Add the riced cauliflower, the chopped pecans and the dried cranberries and mix everything together. Cook for about 8 minutes and, if you see that the mixture is getting to dry, just add a bit of chicken stock (maybe 1 or 2 Tbsp) to help cook the vegetables without burning them.
5 - Turn off the heat and add the pecans as topping for the stuffing. Place the pan in the oven to roast for about 20 minutes. This will give the pecans, and the whole dish really, a deeper and stronger flavor.
6 - Add the pomegranate seeds to the top of the stuffing and serve as a side dish together with the other Thanksgiving fixings!
Doesn't that look good?
Who said cauliflower is boring never tried it like this! That's for sure!