Cauliflower Stuffing with Ground Turkey
You love to eat the stuffing at meals, especially around the holidays but you know it's got a ton of carbs and can be high in sodium. Not this cauliflower stuffing. You get a generous portion and you can eat a lot of it. Try this out with your next meal and see if you don't love it. This recipe might have a lot of cauliflower, but it's delicious and tasty and easy to make. You can eat a big portion and still have lots of room left for other food and drink.
When my dad was diagnosed with Stage 3 kidney disease in his 80s, I helped him improve his diet, which slowed the disease's progression. With over 20 years of experience, I’ve developed flavorful, evidence-based recipes that meet the specific nutritional needs of CKD patients. All the information I provide follows established guidelines, with reliable sources referenced when applicable.
This ground turkey and vegetable casserole is a popular dish around the holidays, offering a lighter alternative to some traditional meals without sacrificing flavor. With lean ground turkey, fresh veggies like cauliflower and squash, and a savory blend of herbs, it delivers a comforting, hearty experience while keeping calories in check. The parmesan cheese adds richness, making this dish feel indulgent, but the mix of wholesome ingredients makes it a healthier choice—perfect for those looking to enjoy festive flavors without overindulging.
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We have lots of other cauliflower recipes that you might also love - cauliflower pumpkin soup, cauliflower broccoli soup and beef shepherds pie.
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Ingredients in Cauliflower Stuffing with Turkey
This casserole features lean ground turkey, fresh vegetables like cauliflower, summer squash, and celery, combined with a savory mix of parmesan cheese, garlic, and herbs such as thyme and marjoram. It's a flavorful and nutritious dish that brings together wholesome ingredients for a satisfying, lighter meal option.
- Ground turkey – Provides lean protein and a hearty base for the casserole.
- Celery – Adds a crunchy texture and fresh flavor to the dish.
- Onion – Enhances the savory taste with a mild, sweet flavor when cooked.
- Cauliflower – Offers a low-calorie vegetable option that adds volume and nutrition.
- Summer squash – Brings a light, slightly sweet taste and extra nutrients.
- Parmesan cheese – Adds a rich, salty flavor and a hint of creaminess to the casserole.
- Parsley – Provides a fresh, herbaceous note to brighten the dish.
- Marjoram – Adds a subtle, sweet, and earthy flavor to complement the other herbs.
- Thyme – Lends a warm, slightly peppery taste for added depth of flavor.
- Garlic – Infuses the casserole with a robust, savory flavor.
- Black pepper – Enhances the overall seasoning with a touch of spice.
See recipe card for quantities.
Instructions for Cauliflower Casserole
This cauliflower stuffing casserole is easy to prepare by first cooking the ground turkey with celery and onion, then combining it with the vegetables, cheese, and seasonings. Once mixed, it’s baked in the oven until everything is tender and golden, making a delicious, hearty dish with minimal effort.
- Add turkey to skillet cooking over medium heat. Break apart to allow it to cook thoroughly. Add the celery and cook, stirring often, until the celery starts to get a little soft then add onion and cook, stirring often, until the onion gets soft. Continue cooking, stirring often, until the turkey is totally cooked through.
2. In a large bowl add the cooked sausage mixture to the bowl. Mix the meat and then add remaining ingredients and mix together until blended.
3. Pour into a casserole dish, cover and put into the preheated oven. Bake at 350'F for 30-35 minutes. Check and if it's too moist, uncover and continue cooking for 5-10 minutes more, or until edges start to brown.
Hint: You can prepare the turkey and vegetable mixture ahead of time and refrigerate it, making assembly quicker when you're ready to bake.
Substitutions
This recipe is a perfect kidney friendly cauliflower turkey stuffing recipe but here are a couple other things you could substitute if you want to make it a little differently.
- Ground turkey – Use ground chicken or lean beef as an alternative, as both provide good protein with low potassium.
- Cauliflower – Swap it with zucchini or green beans, which are lower in potassium and still add bulk to the dish.
- Parmesan cheese – Opt for a reduced-sodium cheese to help keep sodium levels in check, or use nutritional yeast for a cheesy flavor without the added salt.
- Summer squash – Use bell peppers or eggplant as a lower-potassium vegetable substitute.
Storage
To store this casserole, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. When reheating, thaw the frozen casserole in the fridge overnight, and reheat in the oven at 350°F until warmed through.
Top tip
Chop the vegetables uniformly so they cook evenly, ensuring that each bite is well-balanced in texture and flavor. I like to make the veggies smaller pieces so they blend together and look more like stuffing.
FAQs for Turkey Cauliflower Stuffing
Yes, you can assemble the casserole a day in advance and store it in the refrigerator until you're ready to bake it.
Yes, you can use lower-potassium vegetables like zucchini, green beans, or bell peppers if you need CKD-friendly substitutions.
This casserole pairs well with a simple pineapple salad or a serving of skillet corn for a balanced, kidney-friendly meal.
Related Side Dishes For CKD
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Looking for a Dessert?
These are my favorite desserts to serve with cauliflower stuffing:
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PrintCauliflower Stuffing with Turkey
This is a great low salt stuffing recipe for a gathering of eight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Entree
- Method: Bake
- Diet: Low Salt
Ingredients
4 oz GROUND TURKEY, FRESH, RAW
¼ cup CELERY, RAW, CHOPPED
½ cup ONION, RAW, CHOPPED
3 cup CAULIFLOWER, RAW, CHOPPED
½ cup SUMMER SQUASH, RAW, all varieties, sliced
½ cup PARMESAN CHEESE, SHREDDED
1 tbsp PARSLEY, RAW
2 tbsp MARJORAM, DRIED
2 tbsp THYME, DRIED, GROUND
1 clove GARLIC, RAW
¼ tsp PEPPER, BLACK, GROUND
Instructions
Preheat oven to 350'F.
Add turkey to skillet cooking over medium heat. Break apart to allow it to cook thoroughly. Add the celery and cook, stirring often, until the celery starts to get a little soft then add onion and cook, stirring often, until the onion gets soft. Continue cooking, stirring often, until the turkey is totally cooked through.
In a large bowl add the cooked sausage mixture to the bowl. Mix the meat and then add remaining ingredients and mix together until blended.
Pour into a casserole dish, cover and put into the preheated oven. Bake at 350'F for 30-35 minutes. Check and if it's too moist, uncover and continue cooking for 5-10 minutes more, or until edges start to brown.
Notes
E X C H A N G E S : 0.05 Starch, 1.18 Lean Meat, 0.24 Med Fat Meat, 0.64 Vegetable 0.05 Other Carbs
Learn more about Cabbage Sausage and Potato Soup
Learn more about Kidney Friendly Soups
This recipe is outstanding. I love that it's easy to make and it has a little bit of protein and a lot of flavor. Great stuffing substitute for Thanksgiving