Todays blog post is dedicated entirely to a low carb Thanksgiving Feast! Watch the video above too! I hope this gives everyone some low carb holiday inspiration but more importantly I hope everyone has a joyous Thanksgiving. I know that I have tons to be grateful for! Thank you so much for reading and watching - XO- Kat Hart
Just in time for Thanksgiving! Let me just say- I worked hard on this recipe because I wanted it to be perfect and I am beyond proud to say I think this is just about one of the best ever on my blog. Not only is it an amazing side dish BUT it can also be a great make ahead lunch or dinner for any time of the year. The ingredients are reminiscent of a comfort food classic that you can enjoy with your family and friends for the holidays or as a meal prep lunch at your desk. No matter how you decide to enjoy this one- make it. You will literally be in love... like I am right now... eating this as I am typing. *Bliss*
lil carb Sausage & Cauliflower Stuffing- Serves 8 as a side dish 3 Tbsp butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
5 cups cauliflower (about one medium head), chopped
2 Tbsp fresh parsley, chopped - Plus extra for garnishing
1/2 Tbsp fresh sage leaves, chopped
1 Tbsp fresh rosemary, chopped
1/2 lb ground Italian sausage, mild/sweet or hot (I used a combo of both!)
1 cup frozen peas and carrots
3/4 cup chicken or vegetable stock
1/2 cup chopped, toasted walnuts
In a skillet with high sides melt the butter over medium high heat.
Saute the onions and celery for 3 minutes.
Add in the ground sausage and cook for another 4 minutes breaking up the sausage as it cooks.
Next, add the chopped garlic and stir for 30 seconds until the garlic becomes fragrant.
Add in the cauliflower with a pinch of salt and pepper.
Turn the heat down to medium heat.
Cook, stirring occasionally for 8 minutes.
Then add in the rosemary, sage, and parsley along with the frozen peas and carrots.
Stir until mixed well.
Then, add the chicken stock to the pan and scrap the flavorful bits off the bottom of the pan.
Cover with a lid and allow to cook for 15 minutes or until all of your liquid has absorbed, stirring every couple minutes.
Then transfer to a serving bowl and top with toasted walnuts and some more chopped parsley. Enjoy!
*Recipe makes 8 - 1/2 cup servings as a side dish for the holidays*
