Chef Tre Wilcox from Tre Wilcox Concept Cooking stops by Good Day to make a Thanksgiving staple -- stuffing.
Cauliflower White Cheddar Stuffing
2 each bacon, sliced and diced
2 tablespoons unsalted butter
1/2 head cauliflower , sliced thin
1/2 each yellow onion, small diced
1 tablespoon chopped garlic
2 tablespoons white wine
2 cups heavy cream
1 1/2 cups chicken stock
3 each egg
1 quart stale bread, cubed
1/3 cup scallions, chopped fine
2 teaspoons sage, chopped fine
In a large stock pot, cook bacon in a little oil till crispy.
Add butter, cauliflower, onions and garlic. Sauté quickly over high heat for two minutes, season with salt and pepper.
Deglaze with white wine, reduce slightly then remove all ingredients from pot and place into cooler to chill.
In a large mixing bowl whisk together cream, chicken broth and eggs. Add stale bread, white cheddar, scallions, sage and chilled cauliflower mixture.
Season again with salt and pepper and place mixture into stuffing or baking pan.
Cook at 350 for 25 minutes covered with foil. Remove foil and cook for 5 more minutes. Serve right out the oven.