This is going to be WAY better than you think – I promise! If you love stuffing you won’t want to miss this recipe. It’s pretty simple and tastes exactly like regular stuffing (minus the bread!).
I got the basic recipe from my treasured 1955 Good Housekeeping Cookbook. I exchanged the butter for olive oil, and the rice for cauliflower.
We doubled the recipe- based on what items we had available. We probably could have had more cauliflower and celery in it, but it was still great!
CAULIFLOWER AND MUSHROOM STUFFING
1/4 cup olive oil – add more if you need to
2 heads of cauliflower
1 chopped onion
3 chopped carrots
1 package of mushrooms – chopped
2 cups diced celery
1/2 cup snipped celery leaves
1 Tablespoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
2/3 cup chopped / toasted pecans
*water – if necessary. The original recipe calls for it, but the vegetables should contain enough to not use any.
In a stock pot or dutch oven warm up the olive oil; add all ingredients except pecans and water. Saute, stirring, until onions are golden. Bring to boil over high heat; simmer 2 minutes, remove from heat. Add pecans. Lightly stuffs body cavity of 6-7lb turkey. We left ours covered on the stove overnight (was still warm in the morning!) then we reheated it before serving.
We didn’t actually ‘stuff’ our turkey with this, we just put it in a bowl to eat with the turkey. It was really, REALLY tasty. You can adjust the vegetables to match your preferred taste, i.e. add more celery, add some carrots (we did!), use more mushrooms, etc. Would love to hear your thoughts, suggestions!