Cauliflower, Sausage & Herb Summer Stuffing
(No Ratings Yet)
Loading...
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6-8 servings
Ingredients
- 1 12-ounce Jones Dairy Farm All Natural Pork Sausage Roll
- 2 stalks celery, diced
- 3 large carrots, diced
- 1 medium yellow onion, diced
- 1 cup mushrooms, diced (optional)
- 4 cups frozen riced cauliflower
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup dried cranberries
- 1/2 cup chicken stock or broth
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large sauté pan over medium-high heat, cook the sausage until browned and fully cooked, about 8–10 minutes. Remove sausage from pan and set aside.
- In the same pan, add the diced carrots, celery, and onion. Cook until softened, about 6–8 minutes.
- Stir in the mushrooms, riced cauliflower, sage, thyme, and rosemary. Cook for another 2–3 minutes, until the vegetables are fragrant and beginning to soften.
- Return the cooked sausage to the pan. Add dried cranberries and drizzle in the chicken broth. Stir to combine.
- Season with salt and pepper to taste.
- Transfer mixture to an oven-safe baking dish if needed. Bake for 15–20 minutes, or until heated through and lightly golden on top.