In preparation for Thanksgiving (November 25th), Denette S. in our Syracuse, NY office shared this healthy stuffing variation.

Cranberry Almond Cauliflower Stuffing

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish


  • 1 Propane Stove


  • 2 tbsp Butter
  • 2 stalks Celery finely chopped
  • 1 small Onion finely chopped
  • 16 oz Riced Cauliflower fresh or frozen
  • 1/2 cup Dried Cranberries chopped
  • 1/2 cup Chicken Broth
  • 2 tsp Fresh Thyme (or 1/2 tsp dried)
  • 2 tsp Fresh Sage (or 1/2 tsp dried)
  • 1/2 cup Sliced Almonds toasted


  • In a skillet on medium heat, melt butter, and sauté onions and celery until tender, about 8 minutes.
  • Add riced cauliflower, cranberries, and chicken broth, bring to a boil over high heat. 
  • Reduce heat to medium, and simmer for about 5 minutes or until liquid is absorbed. Stir in herbs and almonds.