Grain-Free Sage and Pecan Stuffing
Try this Grain-Free Sage and Pecan Stuffing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 1 cup pecans
- 1 tablespoon coconut oil
- 1 tablespoon fresh sage chopped
- 1 medium yellow onion chopped
- 3 stalks celery diced
- 1/4 teaspoon freshly-ground black pepper
- 2 teaspoons fresh thyme chopped
- 1/4 cup chopped fresh italian parsley
- 4 cups raw cauliflower rice (see tutorial here!)
- Carbohydrate 8.23344646192847 g
- Cholesterol 0 mg
- Fat 23.131672933369 g
- Fiber 3.56156470227001 g
- Protein 3.0889368771843 g
- Saturated Fat 4.68134441816146 g
- Serving Size 1 1 Serving (71g)
- Sodium 1.89216666661785 mg
- Sugar 4.67188175965846 g
- Trans Fat 1.14542041746585 g
- Calories 237 calories
Preheat oven to 250 degrees. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.)Remove pecans from the oven. Add the pecans to a food processor. Coarsely chop and set aside.Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.Add the pecans, cauliflower rice, sage, thyme, salt, and pepper and cook for 7 - 10 minutes, until rice is tender.Toss with parsley and serve hot. Add additional salt and pepper, if desired.
