Breadless Cauliflower and Sausage Stuffing

Ingredients

• 1 pound pork or turkey sausage
• ¼ cup chopped celery
• ¼ cup chopped onion
• 2 eggs, beaten
• 2 cups coarsely chopped cauliflower, measured after chopping
• 1 teaspoon dried parsley
• 1½ teaspoons dried sage
• 1½ teaspoons dried thyme
• 1 tablespoon minced garlic
• ⅛ teaspoon each salt and pepper, or to taste

Use the measured two cups of cauliflower; whole heads vary substantially in size. Yield: divide the baked dish into ten equal portions. The volume of a portion is not assumed to be exactly half a cup.

Directions

1. Heat the oven to 350°F and lightly grease an 8-inch-square baking dish.
2. Cook sausage in a skillet, breaking it apart. Add onion and celery and cook until softened; drain excess fat.
3. Let the mixture cool briefly so it does not immediately scramble the beaten eggs. Stir in the eggs, cauliflower, herbs, garlic, and seasoning.
4. Transfer to the baking dish. Bake about 30 minutes, continuing as necessary until the center reaches 165°F and the cauliflower is tender.

Choosing sausage and a serving

Compare actual sausage labels for fat and sodium. Turkey sausage is not automatically leaner than every pork sausage. This is a mixed solid-food dish and must fit your current diet phase.

Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.

Frequently asked questions

Sources and further reading

• FoodSafety.gov: casseroles and safe temperatures
• FDA: Nutrition Facts label