March - In Like a Lion & Cauliflower Stuffing

Last weekend we had a record warm day, this weekend a record cold. I was all about a salad and thinking spring until 
the temperature dropped shifting quickly back into soup mode. Craving a good turkey gumbo and a warm kitchen finds me cooking the turkey that will eventually become gumbo. I really can't see cooking a turkey without all the accessories, stuffing, squash, and potatoes, then soup to keep us fed for a week. I love stuffing but I don't want to be stuffed into my "I can't wait"  for summer clothes. I like the idea of adding cauliflower into my stuffing but the true test will be passing it by my mister who takes his job as the food police quite seriously.

 

Cauliflower Stuffing

 

1 medium cauliflower washed and cut into small 1/2" florets.

1 medium onion cut into a 1/4" dice

2 stalks of Celery cut into a 1/4" dice

1/4 c. butter

1 c. reserved cauliflower cooking water

1 t. poultry seasoning

1/2 t. salt

4-5 slices toasted bread cut into 1/2" cubes or 2c.of your favorite herb stuffing.

 

1. Cook prepared cauliflower in 4 cups water over medium heat for 8-10 minutes until tender. Reserve 1c. of the cooking water for the stuffing mix.
 
2. In a small saucepan on medium heat melt the butter and add the prepared onion, celery, poultry seasoning, salt and pepper. Saute for 8-10 minutes until soft.

3. In a large bowl combine the stuffing, reserved cooking water, sauteed vegetables and cauliflower. Stir until the breadcrumbs soften and everything is evenly mixed.  

4. Stuff your Turkey.* Note: this recipe stuffed a 15lb. turkey. Roast your turkey at 350 oven for 25 minutes per pound or 31/2 - 4 hours.

Extra stuffing can be cooked along with the chicken or turkey in a buttered casserole dish for 35 -45 minutes.

I loved this stuffing its a keeper!