Cauliflower Stuffing

Yummy at Thanksgiving 2024

Shannon's Cauliflower Stuffing

5 cups Cooked Corn Bread (Pamela's Cornbread Mixture)

2 T. Avocado Oil 

Head of Cauliflower

1 T. Poultry Seasoning 

3 cloves Garlic

One Yellow Onion

8 Chopped White Button Mushrooms

4-5 Stalks Celery 

2 T. Ground Sage 

2 T. Parsley

1/2 t. Sea Salt 

1/2 t. Black Pepper

1cup Vegetable Broth 

2 Egg

45 minutes

Preheat oven to 350 degrees Farenheight. Butter 9/13 inch baking dish and set aside.

Spread cornbread evenly onto a baking sheet and bake, tossing occasionally, until dry butnot hard, about10-15 minutes. Cool. Set aside in a large mixing bowl.

Warm avocado oil in a large skillet over medium head. Add garlic, onion, celery and cook until lightly golden brown, about 10 minutes.

Stir in cauliflower, mushrooms, poultry seasoning, sage and parsley. Cook for another 3-5 minutes. season with salt and pepper. Add mixture to the bowl with cornbread. (Make cornbread a head of time, cover and refrigerate overnight)

In another bowl, whisk together stock, and eggs. Pour over the dressing mixture and combine well.

Pour into a prepared baking dish and bake for 30-35 minutes