Page 27 - My Indigo Sun November - December 2025

Low-Carb Sausage Stuffing

Ingredients Remove the sausage from the casing, if
2 sausage links necessary, and brown it in a skillet with a
3 cups riced cauliflower touch of cooking oil if your sausage isn’t fatty.
1/2 cup onion Add the diced onion and celery and cook until

1 cup celery the sausage is no longer pink, about 8
1 tsp garlic powder minutes.
1 tsp dried sage Add the riced cauliflower, along with the dried

1/2 tsp salt sage and garlic powder. Mix well and cook an
1/8 tsp pepper additional 2-3 minutes or until the cauliflower
is tender crisp.
Add salt and pepper if necessary, and serve,
or stuff into your holiday bird before baking.

Low-Carb Cranberry Sauce

Ingredients Add the fresh cranberries, powdered monk
12 oz fresh cranberries fruit sweetener, water, and grated orange peel
1 cup powdered monk fruit to a medium saucepan.

sweetener Place over medium-high heat and bring the
3/4 cup water mixture to a boil.
1 tsp grated orange peel (optional; Once boiling, reduce the heat to maintain a
use extra for stronger citrus flavor) gentle simmer.
Stir occasionally and let it cook for 10-15

minutes, or until the cranberries have popped
and the sauce has thickened to your desired
consistency.

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