Carolina Kitchen: Mashed cauliflower, crock pot turkey breast and sausage stuffing

Photo: WLOS staff

Mashed cauliflower


  • 1 head cauliflower
  • 3 TBSP unsweetened almond milk
  • 1 TBSP unsalted butter or ghee
  • 2 TBSP Greek Yogurt
  • ¼ tsp garlic salt
  • freshly ground black pepper
  • snipped chives


  • Separate the cauliflower into florets and discard the core.
  • Bring about 2 cups of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
  • Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, Greek yogurt, salt and pepper and mash with a masher until it looks like mashed potatoes. Top with chives.

Crockpot Turkey Breast


  • 1 bone-in turkey breast
  • 5 stalks celery
  • 2 yellow onions
  • About a cup (12-15) baby carrots
  • 1-cup chicken broth
  • 6 tablespoons butter, separated


  • 1 tablespoon dried minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • Optional: 1/4 teaspoon dried thyme*


  • Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.
  • Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
  • Cut off the skin of the turkey breast or leave it on, making sure to get the rub under the skin.
  • Place the turkey breast, BREAST DOWN on top of the vegetables.
  • Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
  • Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
  • Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
  • Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and it is very tender.
  • Remove the turkey from the crockpot and turn so it is breast up.
  • Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.

Sausage Stuffing


  • 1 loaf sprouted sour dough bread, chopped into crouton size squares
  • 2 onions chopped
  • 8 stalks celery chopped in 1/2” slices – divided
  • 4 carrots shredded – divided
  • 1 cup chicken broth
  • Turkey parts, gizzard, neck etc from a turkey breast
  • Water as needed


  • To make the stock add turkey parts, chicken broth and half the onion, celery and carrots. Simmer and reduce for 1.5 hours, adding water as needed.
  • In a skillet brown sausage. Add half the onion, celery and carrots.
  • Stir skillet contents into pan with bread squares. Pour stock through a strainer into pan and stir.
  • Cover and bake at 350 degrees for 45 minutes.

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