Regular stuffing is very heavy and filled with many calories, carbs and fat. You can easily switch it up and make it healthy while keeping all the traditional flavors of Thanksgiving! This recipe cuts butter in half to keep that buttery taste, swaps in mushrooms for sausage, and uses diced cauliflower instead of bread to maintain the texture. And of course it still incorporates fresh herbs like parsley, thyme, rosemary and sage for that comforting Thanksgiving taste. Shared by Paula Montagna, MS, RD, CDN, Clinical Nutrition Manager at Stony Brook Southampton Hospital.
• 1 small head of cauliflower, chopped
• 2 celery stalks, diced
• 2 large carrots, chopped
• 1 cup button mushrooms, chopped
• 1 onion, diced
• ¼ cup fresh parsley
• 2 tbsp fresh thyme
• 2 tbsp fresh rosemary
• 1 tbsp fresh sage
• ½ cup vegetable broth
• Freshly ground black pepper, to taste
• Himalayan sea salt, to taste
• 4 tbsp butter
• Toasted pecans (optional)
1. Melt butter in a large skillet over medium heat. Add onion, carrot, and celery and sauté until soft, about 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about 8 to 10 minutes.
3. Add parsley, thyme, rosemary and sage and stir until combined. Pour in vegetable broth and cover with a lid.
4. Let simmer until vegetables are tender and liquid is absorbed, about 15 minutes.
5. Add some toasted pecans for crunch and enjoy!