Sausage and Veggies “Stuffing”
I made this impromptu “stuffing” on the T-Day feast and it turned out super yummy! This recipe was totally inspired from Diane Sanfilippo from Balanced Bites Grain-Free Sausage and Apple Stuffing recipe.
Since I am still on my ketogenic carb-cycling program such as Carb Nite® Solution, I’d like to keep this “stuffing” to be low carb and still yummy!
You could totally use any vegetable combo as you like.
One modification that I’ll do if I’m making this again: I will add celery. I didn’t have any so I skipped it.
Sausage and Veggies “Stuffing”
Print recipe
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 40 minutes |
| Total time | 1 hour, 40 minutes |
| Allergy | Egg, Tree Nuts |
| Dietary | carb nite solution, Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb |
| Meal type | Main Dish, Side Dish |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Thanksgiving |
| Website | Balanced Bites |
Ingredients
- 7oz pork sausage (200 gram ground meat of choice)
- 1oz chopped onion (28 gram)
- 8oz raw cauliflower leaves and core (230 gram)
- 6oz raw cabbage (190 gram or about 1/4 of medium cabbage head)
- 2oz raw dark kale (70 gram)
- 1 Medium egg
- 1/4 cup almond flour (24 gram)
Directions
| Step 1 | |
|
Chop all the veggies and onion into bite size. Make sure they are in similar size so they will cook evenly |  |
| Step 2 | |
|
If you are using pork sausage, cut them into small chunk and try to break it apart. If you are using regular ground meat of choice see notes below. |  |
| Step 3 | |
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Heat the skillet in medium high heat. Saute the meat until it's no longer pink but don't burn it. Depending on how much fat the meat that you use, you should have some fat rendered. |  |
| Step 4 | |
| Remove the cooked meat from the pan. Then saute the chopped onions until translucent. | |
| Step 5 | |
| Turn the heat to high, sautee the chopped veggies until they are half cooked. | |
| Step 6 | |
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Lastly, mix in the cooked ground meat. Turn off the heat and let it cool for a bit. |  |
| Step 7 | |
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In a small bowl, crack 1 egg and mix in with the almond flour. Whisk until they are incorporated. |  |
| Step 8 | |
| Pour the almond flour egg mixture to the cooled veggie/meat mixture. Stir until everything incorporated | |
| Step 9 | |
|
Pre heat oven to 350-400F in broil setting. Transfer the meat/veggies mixture to a baking dish. Broil for about 20-30 minutes (depending on how hot your oven) until the veggie mixture looks dry up a bit. | |
Note
*In this recipe I used Pastured Pork Grass Fed Franks that I purchased from Tendergrass Farms.
You can totally use any ground meat of your choice.
This is what I'd do if I am using regular ground meat
7 oz raw ground meat (pork or beef)
1 tsp salt
1/2 tsp fish sauce
1/2 tsp ground coriander
1/2 tsp nutmeg
1 garlic cloves - mashed
1/2 tsp red pepper
Mix the ground meat with the seasonings prior cooking.
| Approximate Nutrition Facts | |
|---|---|
| Serving Size 1 Servings Per Recipe 4 |
|
| Amount Per Serving | |
|
Calories 244
Calories from Fat 159
|
|
| % Daily Value* | |
| Total Fat 18g | 27% |
| Saturated Fat 5g | 25% |
| Monounsaturated Fat 6.4g | |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 83mg | 28% |
| Sodium 363mg | 15% |
| Total Carbohydrate 10g | 3% |
| Dietary Fiber 4g | 17% |
| Sugars 4g | |
| Protein 13g | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
