Cauliflower Sausage Stuffing
- 3 Links Italian Chicken Sausage, Removed From Casing
- 1/2 Cup Onion, Diced
- 1/2 Cup Celery, Diced
- 1/2 Cup Carrot, Diced
- 5 Cups Cauliflower, Cut In Small Florets
- 1 Teaspoon Poultry Seasoning
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Chicken Stock
- 1/4 Cup Candied Pecans (From Trader Joes) or Pecan Pieces, Roughly Chopped
In a large dutch oven pot or cast iron skillet brown the sausage over medium heat.
When the sausage is cooked and brown add the onion, celery and carrot. Saute for 5 minutes.
Add cauliflower, poultry seasoning, salt and stir to combine.
Add the chicken stock and cover the pan with a lid. Cook for 7 minutes or until cauliflower is soft.
Remove from the heat and add candied pecans.