I had decided that I would not share holiday recipes this year. After all, I am trying to figure out this new way of life, and I do not have tried and true keto holiday recipes. Also, I had pretty much decided that one Thanksgiving meal and one Christmas meal would be cheat meals, carb ups, or whatever you choose to call them.
Recently my mom told me about a Dr. Oz show where they were going to discuss the keto diet. I was a bit skeptical about this because even though mama is encouraging about my weight loss, she is still a little worried about the “high fat” part of my keto diet.
I watched the show anyway and was thrilled that he actually was promoting the diet. In fact, one of his guests happened to be the author of the first book I purchased about the subject. I must say, that mama feels much better about my health now too!
This recipe for Keto Stuffing was shared on Dr. Oz, and I have already made it twice. Even if I were not watching carbs, this amazing stuffing would be on my plate! It is spectacular! The recipe was not given with exact ingredient measurements. I am going to provide you with the measures I used but by all means, use your judgment when making this dish.
For years, the only way I had ever tried sage was in holiday dressing. It usually had way more than I had a taste for so I thought I did not like sage. That is until I tried fresh sage! I love the crunchy fresh sage added to dishes! If you have never tried it, please give it a chance. Also, I was tempted to leave the pecans out of this stuffing, but I’m so glad I decided to use them. They add a pleasant crunch and flavor that I think the dish needs.
Keto Stuffing
Ingredients
- 1 large head cauliflower cleaned, dried, and cut into florets
- 2 stalks celery chopped
- 1 large onion sliced and separated into rings
- fresh rosemary
- fresh sage
- fresh thyme leaves
- 3-5 cloves garlic optional
- 3-4 ounces Jimmy Dean breakfast sausage
- drizzle extra-virgin olive oil
- salt to taste
- ground black pepper to taste
- chopped fresh parsley and toasted pecans for garnish
Instructions
- Preheat oven to 425℉.
- On a large sheet pan spread the cauliflower florets. Sprinkle with celery and onion rings. Evenly sprinkle with the fresh herbs. Drop small pieces of sausage evenly over the mixture (about the size of a Brussel sprout). Drizzle with olive oil and sprinkle with salt and pepper.
- Roast mixture for abut 15 minutes then stir, flipping some of the pieces over as you stir. Return to the oven and continue to roast for 10 - 15 minutes or until the mixture starts to brown.
- Remove immediately from the pan onto a serving platter. Sprinkle with fresh chopped parsley and toasted pecans. Serve immediately.
Notes
