I know I’m throwing out a lot of holiday recipes that are low carb or healthier options. No, it’s not a coincidence. My hubby and I are losing weight right now and I’m on the hunt for different recipes so we enjoy our holiday dinners as much as ever.
This recipe is going to be a perfect addition to my Thanksgiving dinner. All the flavors of stuffing without all the carbs I’m trying to stay away from. Then I can have a roll instead. Diet changes are about compromise when it comes to the holidays. lol
- 1 lb. turkey sausage (or any sausage you like)
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion
- 2 eggs
- 2 cups chopped cauliflower (bite size)
- ½ cup chopped yellow squash (bite size)
- ½ cup freshly grated Parmesan
- 1 Tbsp chopped fresh parsley
- 3 Tbsp chopped fresh sage
- 3 Tbsp chopped fresh thyme
- 1 garlic clove, grated
- ¼ tsp salt
- ⅛ tsp black pepper
- Preheat oven to 350 degrees.
- If using cased sausage, cut off the casings and break sausage up into a skillet.
- Put skillet over medium heat, add the celery and cook, stirring often, until the celery starts to get a little soft, then add onion and cook, stirring often, until the onion gets soft.
- Continue cooking, stirring often, until the sausage is totally cooked through.
- In a large bowl, beat the eggs, then add the cooked sausage mixture to the bowl, mix eggs into meat, then add remaining ingredients and mix together until blended.
- Turn into a casserole dish, cover, and put in preheated oven and bake at 350 degrees for 30 to 35 minutes. Check and if it's too moist, uncover and continue cooking for 5 to 10 minutes more, or until edges start to brown.
Original image credited to: 4ndrewScott via Flickr
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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