I don't know about you, but I've always felt that eating the usual overly-dry roast turkey was the price one paid to enjoy dressing (that's what you call stuffing when it's baked outside the bird). Lowcarbing hasn't changed my opinion. So, if I could bring only one lowcarb dish with me to someone else's house, this is it.

It's also a nice dish to share since it's a delightful way to eat vegetables, even for most vegetable-haters.

I stopped stuffing turkeys, for several reasons, even before I discovered my favorite way to make turkey (see recipe). One reason is that there are health risks (if the bird and the stuffing both don't reach the proper temperature, the bacteria naturally present in all raw poultry can make you sick). In addition, a stuffed turkey takes longer to cook -- and I always have better uses for precious oven time on Thanksgiving Day. But most of all, it would take an enormous bird to hold as much stuffing as I like to make -- and then I'd have to figure out what to do with so much leftover white meat.

Recipe By     : Barbara Pollack
Serving Size  : 14   Preparation Time :variable
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        cauliflower, frozen -- thawed
   2      tablespoons   fat or oil
     1/2  pound         onions, frozen
   4      stalks        celery
     1/2  pound         mushrooms
   1      cup           bamboo shoots, canned
   6      ounces        pecan halves
   2      tablespoons   fat or oil
   3                    eggs
   3      tablespoons   corn bran -- optional
   2      teaspoons     not/Starch
                        salt and pepper -- to taste
                        poultry seasoning -- to taste

This recipe is a lot like a cornbread stuffing even though it's made from vegetables, eggs, and nuts. The cornbread character will be further enhanced if you use corn bran (it adds a corn-y aroma but all its carbs are from fiber so it's good for you) but it is very hard to find. Don't worry, the recipe is delicious without it.

Other than the cauliflower, onions, and celery, the vegetables listed here are just suggestions. Use whatever your family's tradition. If you like giblets or oysters--feel free to add them too. This is just a starting point. BTW, you can use fresh cauliflower -- just cook it longer. I use frozen because it saves time and makes no difference in this dish.

Also, feel free to select the cooking fat for flavor--for example, I use schmaltz (rendered chicken fat). You can also use a different nut or a mixture (but watch the carbs).

Cooking times depend on the amount of moisture in the vegetables. So allow plenty of time. I like to make it a day ahead to give the flavors time to "marry" (in the refrigerator, of course) and then pop it in the oven with the turkey.

Here goes: Cook the cauliflower by your favorite method. My favorite is to microwave, covered tightly with plastic wrap in a flat dish like a pie plate. Boiling or steaming would be fine, too. It's done when it is soft enough to mash.

Saute the remaining vegetables in the fat or oil.

Puree the cauliflower with the eggs, bran, not/Starch and a handful of the sauteed vegetables. Season to taste. Bake (or microwave) until firm (crusty in spots is okay).

Gently add the "bread" to the sauteed vegetables, stirring to break into appropriate chunks. Season according to your family's tradition--or just use poultry seasoning and/or sage plus salt and pepper to taste. Place in a greased casserole.

If you are making it ahead and everything you added was cooked first, this is the point to refrigerate it to hold it until just before serving time. Otherwise, it safest to bake it until heated thoroughly, cool it quickly and refrigerate.

Bake (or microwave), basting it with meat drippings or broth, if possible. Bake it just a short time to heat it through or as long as you please, as long as you add liquid if needed to keep it from getting too dry.

Nutrition per serving (calculated by Mastercook without the corn bran): 117 calories; 9.4g fat; 6.9g carb (of which 2.9g are fiber); 3.3g protein--also provides 40% of Vit C and 5% of Iron Daily Values

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