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”
|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|
- 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)
*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 from Fat 159
|% Daily Value*|
|Total Fat 18g||27%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 6.4g|
|Polyunsaturated Fat 2.2g|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 4g||17%|
|* 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.|