Serving information: This recipe makes 3-4 servings (depending on size of veggies used). One serving is 1 cup and covers your vegetable and fat for one meal.
INGREDIENTS
4 Tbsp. Kerry Gold butter
1 onion, small diced/chopped
2 carrots, peeled and small diced/chopped (can use butternut squash to keep it weight loss friendly)
2 celery stalks, small diced/chopped
1 small-medium head cauliflower, small diced/chopped
1 cup chopped mushrooms, small diced/chopped
Pink Himalayan salt and freshly-ground black pepper, to taste
1/4 cup chopped fresh organic parsley
1-1/4 tsp. poultry seasoning
1/2 cup organic chicken broth
toasted chopped pecans (optional)
INSTRUCTIONS
In a large skillet over medium heat, melt butter. Add onion,
carrot and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and
pepper. Cook until tender, 8 to 10 minutes more.
Add parsley and poultry seasoning and stir until combined. Then
add chicken broth and cover, stirring occasionally. Cook until
tender and liquid is absorbed, 10-15 minutes.
If you like a little bit of texture or crunch on your stuffing, top with
