Faith Middleton's Food Schmooze

Paleo Turkey Sausage-Vegetable Stuffing

Servings

Ingredients

2½tablespoons olive oil
7ounces turkey sausagecut into ½-inch pieces (I use 2 links of Shady Brook Farm turkey sausage)
1/2head cauliflower(about 1 lb.), cut into 1-inch florets, stems discarded
2stalks celerymedium, thinly sliced (about ½ cup)
2 shallotsmedium, thinly sliced crosswise (about ½ cup)
2cloves garlicmedium, minced (about 1 Tbs.)
kosher salt
black pepperfreshly ground
18-ounce package mushroomssliced
1 pearsuch as Bosc, stemmed and ¾-inch diced (about 1 cup)
1/4cup cranberriesdried
1tablespoon sagefinely chopped, fresh
1tablespoon Italian parsleyfinely chopped, fresh
1teaspoon thymefinely chopped, fresh
2tablespoons chicken brothlow sodium
2tablespoons white winedry
2tablespoons apple cideror juice (preferably cider)

Instructions

Position rack in the center of the oven and heat to 350 degrees. In a 12-inch skillet (either stainless steel or cast iron, please not non-stick), heat ½ Tbs. of olive oil over medium heat. Brown the sausage on all sides, about 3 minutes. Set sausage aside.
Add 2 Tbs. of olive oil to already hot pan and add the cauliflower, celery, shallots, garlic, and a pinch of salt and pepper. Stir with a wooden spoon to prevent the garlic from burning while scraping brown bits from the bottom of the pan, about 3 minutes or until cauliflower is lightly golden in spots.
Transfer to a large baking dish (9” x 13” works well) and add the mushrooms, pear, cranberries, sausage, and herbs. Toss to fully combine.
In a small bowl, whisk together the broth, wine and cider. Add broth mixture to the baking dish and toss to coat. Bake uncovered until pear is tender, about 45 minutes. Let sit for 5 minutes before serving.