Sausage and Herb
Stuffing
Stuffing gets a low-carb makeover. Cauliflower and yellow squash step in for the bread, while turkey sausage, fresh sage, thyme, and parsley deliver every bit of that cozy, traditional flavor you love — without the starch.
- 1 lb turkey sausage, casings removed
- 2 cups cauliflower, finely chopped
- ½ cup yellow squash, chopped
- ¼ cup celery, chopped
- ¼ cup red onion, chopped
- 1 tbsp garlic, minced
- 2 eggs
- ½ cup Parmesan cheese, grated
- 3 tbsp fresh sage, chopped
- 3 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- — salt & black pepper, to taste
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1
Preheat the oven
Preheat oven to 350°F. Lightly grease a 9x9 or similar baking dish with cooking spray and set aside.
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2
Brown the sausage
Cook turkey sausage in a large skillet over medium heat, breaking it up as it cooks. Once mostly browned, add celery, red onion, and garlic. Continue cooking, stirring occasionally, until the vegetables have softened and the sausage is fully cooked through, about 5 minutes more.
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3
Combine the filling
In a large bowl, whisk the eggs. Add the cooked sausage mixture, cauliflower, yellow squash, Parmesan, sage, thyme, parsley, salt, and pepper. Stir until everything is well combined.
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4
Bake
Pour the mixture into the prepared baking dish and spread evenly. Bake for 30 minutes, until the top is golden brown and the center is set.
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5
Rest & serve
Let the stuffing rest for 5 minutes before scooping and serving hot. It holds its shape best when given a moment to settle.
- Fresh herbs make a difference: The combination of sage, thyme, and parsley is what gives this that classic stuffing aroma — don't skip them if you can help it.
- Chop the cauliflower small: Finely chopped cauliflower mimics the texture of bread better than large pieces. Aim for roughly pea-sized pieces.
- Make it ahead: Assemble the unbaked mixture the night before, cover, and refrigerate. Bake straight from the fridge — just add 5 extra minutes.
- Swap the sausage: Mild or sweet Italian turkey sausage works beautifully if you prefer less heat.
- Great for Thanksgiving: This scales up easily — double the recipe and use a 9x13 dish for a crowd.