Gluten-Free Sage & Pecan Stuffing

Indulge in all the classic Thanksgiving flavors while still eating your veggies. This knock-out recipe is from Sonnet Lauberth, author of In Sonnet's Kitchen. 

The cauliflower rice is a cinch to make. You’ll need either a food processor or a cheese grater to get started. Be sure to use fresh cauliflower, and look for cauliflower that is bright white, without any wet or brown spots. One medium head of cauliflower will generally yield 6 cups of cauliflower rice.

For a richer flavor, try caramelizing the onions.

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

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Ingredients

• 1 cup pecans
• 1 tablespoon coconut oil
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 3 stalks celery diced
• 4 cups raw cauliflower rice see below
• 1 tablespoon fresh sage chopped
• 2 teaspoons fresh thyme chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley
• BASIC CAULIFLOWER RICE
• 1 medium head of cauliflower
• 1 tablespoon coconut oil
• 2 garlic cloves minced
• Sea salt and freshly ground black pepper to taste

Ingredients 1 cup pecans 1 tablespoon coconut oil 1 medium yellow onion chopped 2 cloves garlic minced 3 stalks celery diced 4 cups raw cauliflower rice see below 1 tablespoon fresh sage chopped 2 teaspoons fresh thyme chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup freshly ground black pepper 1/4 cup chopped fresh Italian parsley BASIC CAULIFLOWER RICE 1 medium head of cauliflower 1 tablespoon coconut oil 2 garlic cloves minced Sea salt and freshly ground black pepper to taste

Prep Time 10 minutes Cook Time 20 minutes Servings people Print Recipe

Instructions

1. Preheat oven to 250°F. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.)
2. Remove pecans from the oven and add them to a food processor. Coarsely chop and set aside.
3. Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.
4. Add the pecans, cooked cauliflower rice (see below), sage, thyme, salt and pepper and cook for 7-10 minutes, until rice is tender. Toss with parsley and serve hot. (Add additional salt and pepper if desired.)

Recipe Notes

Basic Cauliflower Rice: 

1. Attach the shredding blade to your food processor and shred cauliflower. Or, use a cheese grater to shred the cauliflower by hand into a rice-like texture. 
2. Add the coconut oil to a medium pan over medium heat. Add the garlic and cauliflower rice. 
3. Sauté for 7–10 minutes, until cauliflower rice is tender.
4. Add salt and pepper to taste.