Breadless Stuffing Recipe

Breadless stuffing seems like an oxymoron, I know. Stuffing was always one of my favorite parts of the Thanksgiving meal and I definitely didn’t think breadless stuffing was anything anyone could enjoy, especially me. That was until I found this recipe - curtesy of Mark’s Daily Apple.

Traditional Stuffing is really just a big dish of chopped up bread. Thanksgiving can definitely be indulgent enough without the addition of this dense, nutrient-lacking side dish. Plus, the comforting flavors and rich texture of stuffing can easily be duplicated with all different types of ingredients.

You’ll be shocked at the unique texture these fresh vegetables, herbs & nuts come together to create.

I have prepared this stuffing for the past 5 years and I haven’t missed traditional stuffing one bit. If you’ve been looking for an alternative to traditional stuffing, this recipe is for you!

Ingredients:

• 3/4 cup grass-fed butter
• 1 pound crimini mushrooms, cut in half
• 1 leek, chopped
• 2 stalks celery, chopped
• 1 head cauliflower, cut into florets
• 1 cup hazelnuts
• 2 lemons
• 1 teaspoon lemon zest
• 2 garlic cloves, roughly chopped
• 1 tablespoon fresh thyme
• 1/3 cup parsely, roughly chopped
• 1/2 teaspoon salt

Instructions:

Preheat oven to 350 degrees.

In a large sauté pan, melt 1/4 cup butter over medium heat. When melted, sauté mushrooms, leek and celery for about 7 minutes, until the mushrooms soften. Mix in cauliflower florets, remove from heat and pour into a 13x9 inch rimmed baking pan, or similar.

Meanwhile, in a food processor, combine hazelnuts, juice of one lemon, lemon zest (from that same lemon), garlic, thyme, parsley, salt and 1/4 cup melted butter. Pulse until the nuts are in tiny pieces, but not so much that the mixture becomes a paste. Spoon mixture on top of cauliflower and mushrooms and mix well.

Bake for 45 minutes at 350 degrees, stirring every 15 minutes. Raise the heat to 375 degrees and bake for another 35-45 minutes, stirring every 10 or so minutes so that the stuffing doesn’t burn or stick to the pan. These last 35-45 minutes are crucial - the veggies will crisp up and the hazelnuts will brown and lose moisture, become caramelized and crunchy.

The best part about this stuff is that it can be baked a day ahead and reheated the next day!

Right before serving, squeeze the juice of the remaining lemon on top & more salt, if needed.