Cauliflower Stuffing - With or Without Turkey

Every holiday turkey (or chicken) needs a delicious stuffing. This one is sure to please. We've been making it for the past five years. So good you won't miss the bread. Also great as a stand alone side dish.

Cauliflower Stuffing

Ingredients

4 Tablespoons unsalted butter

1 onion, chopped

2 large carrots, peeled and chopped

½ bulb of fennel, chopped

1 small head cauliflower, chopped (or a 12 ounce bag of frozen cauliflower, partially thawed)

1 cup (8 oz.) baby bella mushrooms, chopped

Freshly ground black pepper

¼ cup freshly chopped parsley (or ½ teaspoon dried parsley)

2 Tablespoons freshly chopped rosemary (or 1 teaspoon dried rosemary)

1 Tablespoon freshly chopped sage (or 1 teaspoon dried sage)

½ unsalted vegetable or chicken broth OR ½ cup of your favorite white wine

Directions

1. In a large skillet over medium heat, melt butter.

2. Add onion, carrot, and fennel and sauté until soft, 7 to 8 minutes.

3. Add cauliflower and mushrooms, season with pepper. Cook until tender , 8 to10 minutes more.

4. Add parsley, rosemary, and sage and stir until combined.

5. Add the broth or wine and cook until totally tender and liquid is absorbed, 10 minutes.

6. Remove from heat and serve.