Fresh vegetables, thyme, and sage make this the Best Paleo Thanksgiving Stuffing! Full of robust flavor, it’s ready to go in 45 minutes!
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
1 cup celery, sliced
1 cup carrots (I used baby carrots), sliced
1/4 cup red onion, diced
4 cloves garlic, pressed
1/2 cup coconut oil, divided (2 tbsp, 6 tbsp)
1 head cauliflower, chopped into rice-like pieces
1/4 cup green onion, sliced
1 tsp sage
1 tsp thyme
1/4 tsp sea salt
2 bay leaves
Pepper for garnishing
Sauté celery, carrots, red onion, and garlic in 2 tbsp coconut oil for approximately 15 minutes on medium heat.
While the vegetables are sautéing, chop the cauliflower into rice-like granules. For me, this usually means pressing down on my chopper about 5 or 6 quick times. I remove any stubborn pieces that refuse to chop and add them to the next round of cauliflower waiting to be chopped.
Once the vegetables have been sautéed for 15 minutes, then stir in the remaining coconut oil and green onions.
Fold in the chopped cauliflower and then add the sage, thyme, sea salt, and bay leaves.
Simmer covered on a low heat for 15 minutes, stirring periodically.
Remove bay leaves and garnish with pepper and additional sea salt as desired.
Helpful equipment: food chopper for the cauliflower
Time management tip: Chop the rice the day before you plan to make your stuffing. Store in a bowl or lass jars in the fridge for up to 24 hours before preparing the stuffing.
Use fresh vegetables for this recipe, especially fresh cauliflower. You’ll end up with a far superior taste that way.
You can save the bay leaves and store them in the leftovers for extra flavor. When enjoying the leftovers, please make sure to separate them from the stuffing before serving as they may be a choking hazard.
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