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Full GAPS sausage stuffing with cauliflower, pecans, and dried pears

Sausage Stuffing with Cauliflower and Pecans for Full GAPS

A savory Full GAPS stuffing with cauliflower, homemade beef sausage, almond-flour herb bread, prepared pecans, dried pears, chicken meat stock, sage, and thyme.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Stuffing
  • 1 complete 9-by-9-inch bread almond-flour herb bread for stuffing fully cooled and cut into 3/4-inch cubes
  • 1 head cauliflower cut into small florets
  • 2 large yellow onions chopped
  • 8 stalks celery thinly sliced
  • 1 pound homemade sage-and-thyme beef sausage bulk sausage
  • 1 cup homemade chicken meat stock not long-cooked bone broth
  • 1/2 cup lard melted for assembly
  • 4 tablespoons lard divided for sauteing
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 3 teaspoons natural sea salt divided
  • 1 teaspoon white pepper
  • 1 cup properly prepared pecans rough-chopped
  • 1 cup additive-free dried pears unsorbated, starch-free, diced

Equipment

  • Le Creuset Signature 9-inch skillet in Artichaut
  • Le Creuset Heritage 4-quart rectangular dish in Artichaut
  • Large glass or ceramic mixing bowl
  • Heat-safe spatula
  • chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 375°F. Grease one Le Creuset Heritage 4-quart Artichaut rectangular dish. Put a large glass or ceramic mixing bowl beside the stove.
  2. Melt 2 tablespoons lard in the Le Creuset Signature 9-inch Artichaut skillet over medium-low heat. Add the small cauliflower florets and 1 teaspoon sea salt. Cook for about 20 minutes, stirring at intervals, until the stems are tender, the florets remain intact, and a few edges are pale gold. Transfer to the mixing bowl.
    Small cauliflower florets softened in lard in a Le Creuset Artichaut skillet
  3. Melt the remaining 2 tablespoons sauteing lard in the skillet. Add the onions, celery, and 1 teaspoon sea salt. Cook over medium-low heat for about 20 minutes, stirring at intervals, until the onion is translucent and the celery bends without dissolving. Cover briefly if the skillet dries before the vegetables soften. Transfer to the bowl.
  4. Brown the homemade beef sausage in the same skillet, breaking it into small crumbles with a heat-safe spatula. Cook until no pink remains and the crumbles have browned edges. Add the sausage to the mixing bowl.
  5. Add the melted 1/2 cup lard, chicken meat stock, thyme, sage, remaining 1 teaspoon sea salt, white pepper, bread cubes, chopped prepared pecans, and diced dried pears. Fold gently from the bottom until the liquid and seasonings are even. Stop while the bread cubes remain separate and no liquid puddles below the mixture.
  6. Spread the stuffing loosely and evenly in the greased rectangular dish without pressing it down. Bake for about 30 minutes, until the top is golden, exposed bread corners are lightly crisp, and the center is steaming hot. Rest 5 to 10 minutes before serving.
    Moistened sausage stuffing spread in an Artichaut rectangular dish before baking

Notes

Full GAPS after the linked bread, homemade sausage, prepared pecans, dried fruit, cauliflower, onion, and celery are tolerated; not an Introduction Diet stuffing.
This recipe uses homemade sage-and-thyme beef sausage, chicken meat stock, lard, properly prepared pecans, and additive-free dried pears. Fresh cranberries and apples are omitted so the measurements match the photographs and instructions.
Use two 4-quart rectangular dishes at 2x and three dishes at 3x so each batch keeps the tested depth. Begin checking each dish at 30 minutes.

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