Jones Dairy Farm

Loaded with fresh herbs, this lighter, low carb cauliflower rice sausage stuffing is a grain-free, gluten-free version of the holiday classic.

Cauliflower, Sausage & Herb Summer Stuffing

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Cauliflower, Sausage & Herb Summer Stuffing

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  • 1 12 oz 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 tsp fresh sage minced
  • 1 tsp Fresh Thyme minced
  • 1/2 tsp fresh rosemary minced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Dried Cranberries
  • 1/2 cup chicken stock or broth


  1. Preheat oven to 350° F.
  2. In a heavy sauté pan, cook sausage on medium-high heat until browned and cooked through, about 8-10 minutes. Remove sausage from pan, set aside. In same pan, cook carrots, celery, and onion until soft, about 6-8 minutes.
  3. Add mushrooms, cauliflower rice, and herbs. Mix to combine, cook for 2-3 minutes.
  4. Add sausage back to pan. Sprinkle in cranberries, drizzle with broth, mix thoroughly. Bake for 15-20 minutes or until completely heated through.
Cauliflower, Sausage & Herb Summer Stuffing
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