Low-Carb, Thanksgiving Stuffing


  • 12 oz of turkey or pork sausage, crumbled.
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1 head cauliflower, chopped
  • 1/2 cup white wine
  • 1/4 cup walnuts, chopped
  • 1/4 cup parsley, chopped
  • 1 tsp fresh sage, minced
  • salt and pepper to taste


Step 1

Cook the sausage in a large saute pan, breaking it up into small pieces.  Add the onions and celery to the pan and cook for about 5 minutes or until softened.

Step 2

Add the cauliflower and cook for about 8 minutes.  You want it to brown and caramelize a bit, so don’t stir too often.  Add the white wine and cook on medium heat until no liquid remains in the bottom of the pan.

Step 3

Add the walnuts and cook for about 2 minutes.  Remove from the heat and stir in the parsley and sage.  Season with salt and pepper to taste.

Recipe borrowed from ibreatheimhungry.co

Note: Ask your therapist if you are not sure if an ingredient is permitted or not in your customized food guide.