Gluten-Free Sage & Pecan Stuffing


By Sonnet Lauberth, author of In Sonnet’s Kitchen

We couldn’t wait to make something with Sonnet’s Cauliflower Rice recipe from her Seasonal Comfort Food eCookbook. to review of book With Thanksgiving around the corner, it seemed the perfect dish to try. The cauliflower rice was a cinch to make. It would be great on its own with some seasoning. The stuffing was also straightforward and delicious. For a richer flavor we might try caramelizing the onions next time.

Sage & Pecan Stuffing
Serves 4

Can I be real with you for a minute? I really love Thanksgiving. I mean, a holiday that basically revolves around cooking and eating delicious food? I’m totally there. In past years I’ve made my own gluten-free versions of stuffing with quinoa instead of breadcrumbs, but I have to say that this recipe really knocked my socks off. Whether you’re bringing this dish to your family festivities this year or simply enjoying it at home, you’ll get to indulge in all the classic Thanksgiving flavors while still eating your veggies. Making cauliflower rice is fast and easy! 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.

Prep Time: 10 min
Cook Time: 20 min

Ingredients

Sage & Pecan Stuffing
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
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ 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

Instructions

Sage & Pecan Stuffing
1.  Preheat oven to 250°F.
2.  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.)
3.  Remove pecans from the oven. Add the pecans to a food processor.
4.  Coarsely chop and set aside.
5.  Heat coconut oil in a large pan over medium heat.
6.  Add onions, garlic and celery and cook until onions are translucent, about 5 minutes.
7.  Add the pecans, cauliflower rice, sage, thyme, salt and pepper and cook for 7–10 minutes, until rice is tender.
8.  Toss with parsley and serve hot.
9.  Add additional salt and pepper, if desired.

Basic Cauliflower Rice
To make raw rice:
1.  Attach the shredding blade to your food processor and shred cauliflower.
2.  Or, use a cheese grater to shred the cauliflower by hand into a rice-like texture.

To cook rice:
1.  Add the coconut oil to a medium pan over medium heat.
2.  Add the garlic and cauliflower rice.
3.  Sauté for 7–10 minutes, until cauliflower rice is tender.
4.  Add salt and pepper to taste and serve hot.


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