This low carb cauliflower rice and sausage stuffing, garnished with your favorite fall herbs, is sure to please your palate and your guests at your holiday table! This excellent side dish is made on the stove-top and is ready in just 30 minutes!
The beauty of this recipe is that it’s so quick and easy to make and you can eat as much as you want since you will get really stuffed (pun intended!) before you go over your total carbs for the day. Say goodbye to over-eating during your thanksgiving or Christmas meal!
This cauliflower rice and sausage stuffing is packed with amazing and irresistible flavors, you’ll just want to eat it all the time. And who says you can’t? It doesn’t have to be only during a holiday, eat it anytime you feel like!
What do I need to make cauliflower rice and sausage stuffing?
Cauliflower rice. This recipe is made with cauliflower rice and I have an excellent post on how to make this from scratch. Alternatively, you can buy it frozen from grocery stores like HEB, Trader Joe’s or Whole Foods. If you will be making it from scratch, you will need to add 20 minutes to the total cooking time.
Ground sausage. This gives such an amazing flavor and texture to this recipe. It also adds bulk to it so you get full rather quickly. You can substitute with ground pork if that’s what you have on hand.
Mushrooms. This, in combination with the sausage, lends a traditional flavor to this low carb stuffing recipe.
Olive oil, onions, and garlic to sauté the mushrooms.
Spices: Parsley, sage, poultry seasoning, black pepper, and salt. I like to use poultry seasoning in this recipe because it has all these fall flavors blended together – thyme, rosemary, sage, and pepper (depending on the brand you buy). If you don’t have poultry seasoning, you can always add small amounts of rosemary, pepper, and thyme since sage will be added to the recipe in ample quantity.
How to make cauliflower rice and sausage stuffing
We’ll start by cooking the ground sausage first before we start prepping the other items as this takes about 10 minutes. Place the ground sausage in a large dry pan on the stove and break into smaller pieces with a wooden spoon. You don’t need to add any liquid or oil as the ground sausage contains a lot of moisture. Set it to medium heat to prevent burning.
As the ground sausage is being cooked, it’s time to prepare the rest of the ingredients. Chop the parsley, sage, onions and finely mince the garlic.
Next, sauté the mushrooms. Pour olive oil into another pan, add the onions and garlic and after a minute, add the mushrooms and stir for about 5 minutes. Set aside.
By now, the ground sausage should be ready. It will have quite a bit of moisture in it, so drain out most of it, but not all. Add in the sautéed mushroom and stir together. Then, add the salt, pepper and poultry seasoning. I start with ½ tsp of salt but you will have a chance to check for salt again before the dish is finalized.
After about a minute, add the cauliflower rice to the ground sausage and stir, making sure it is well mixed together.
Lastly, add the chopped parsley and sage and stir. Check the flavor and adjust salt or other seasoning if desired. The herbs have a strong flavor so add spices in small quantities and check again or it can quickly become overpowering. Leave on medium heat for about 5 minutes, stirring intermittently.
You can garnish with more parsley, sage or red pepper flakes if you wish. Your delicious cauliflower rice stuffing is ready to eat!
This recipe serves 6 and each serving contains 7g net carbs.
What can I eat this stuffing with?
You can eat as a side dish anytime or for a holiday recipe, it goes great with:
Tips on making cauliflower rice and sausage stuffing perfect every time!
If you’re making your cauliflower rice from scratch, add 20 minutes to the total cooking time. Also, be careful not to add too much salt so the dish does not end up too salty. Put minimal salt in the beginning and adjust for salt at the end.
For the mushrooms, wash and pat dry or drain completely to prevent introducing excess liquid when sautéing the mushrooms.
If using frozen cauliflower rice, watch out for excess moisture as it thaws. It might be helpful to stir fry dry in a separate pan to get rid of as much water as possible before adding to the stuffing.
Looking for holiday desserts? Check out this list of scrumptious low carb desserts you can make this holiday or well, any day you like! Also, check out our holiday gift guide for your keto pals that they will truly love!
Cauliflower Rice And Sausage Stuffing
- Place ground sausage in a large dry pan on the stove and set to medium heat.
- Break into smaller chunks with a wooden spoon and stir.
- While waiting, chop the parsley, sage and onion and finely mince the garlic cloves.
- Add the olive oil to another pan and add the onions and garlic.
- After about a minute, add the mushrooms and stir on medium heat for about 5 minutes.
- When the ground sausage is ready, drain out some of the liquid.
- Place the ground sausage back to the pan and add the sautéed mushrooms with onion and garlic.
- Add salt, pepper and poultry seasoning and stir.
- Add cauliflower rice to the ground sausage and stir.
- Taste for salt and adjust accordingly.
- Add chopped parsley and sage and stir.
- Leave for about 5 more minutes.
- Garnish with more parsley, sage or red pepper flakes, if you wish.
- Serve and enjoy!
- Add 20 minutes to the total cooking time if you’re making the cauliflower rice from scratch.
- Also be careful not to add too much salt when making the cauliflower rice so the dish does not end up too salty. Put minimal salt in the beginning and adjust for salt at the end.
- For the mushrooms, wash and pat dry or drain completely to prevent introducing excess liquid when sautéing the mushrooms.
- If using frozen cauliflower rice, watch out for excess moisture as it thaws. It might be helpful to stir fry dry in a separate pan to get rid of as much water as possible before adding to the stuffing.