Super Sue's Stuffing

This stuffing is gluten-free, low-carb, and absolutely INSANE. It tastes so good- it is so satisfying- I don't miss regular stuffing. AT ALL.

(Plus, my mom created it so you know it's gonna be good.)

Necessary Items:
Big skillet with cover
Flipper mover thinger that some people call a spatula
Knife
Cutting board
Baking dish with cover

Ingredients
Olive oil (extra virgin if you have it)
1 onion
2-3 cloves garlic
3-5 sticks celery 
1 head cauliflower (or two 16oz. bags of frozen cauliflower)
3 handfuls of kale
1 apple (my mom likes using Cortland... Omit apple if you're on the Candida Diet or if you want fewer carbs)
Poultry seasoning
Curry
Turmeric
Pepper
1/2 cup or so of water
2 eggs
Sea salt (optional)
Butter to taste (optional)

Instructions:
Put your skillet on medium-ish and add a few tablespoons of olive oil to coat the bottom of the pan. Chop up your onion and add it to the skillet.

Now, you're basically just gonna chop up each item on the ingredient list, in order, and add it to the pan as you go. For example, after the onion, you cut up the garlic and add it to the pan. Then you cut up the celery and add that to the pan, stirring as you go.

After you're done adding the apple (and all the other veggies), it's time to add your spices. Now, my mom is not really the kind of chef that measures anything, so I would suggest shaking your spices just enough so that they lightly cover the heap of vegetables you've got going on. I took a picture of what it looks like so you can kinda see what I mean:

After you are done adding your spices, pour in about 1/2 cup of water and cover the skillet so it'll all steam. Sometimes my mom adds a couple tablespoons of butter at this point, but you could add more olive oil if you prefer.

Once your veggies have cooked for a while, add your eggs and mix it all around. It should look something like deeeez:

After the eggs have cooked with your veggies a bit, you are ready. Ready for what? Ready to stuff your delicious turkey or chicken with this incredible stuffing.

Often, my mom just roasts veggies and chicken thighs in a big pan with a little bit of water and tops it all off with this stuffing before covering it and putting in the oven. And it's amazeballs.

Cooking the stuffing with the chicken/turkey helps it absorb some of that yummy birdy flavor. However, if you're a vegetarian or just want this stuffing straight up, you can put it in a covered baking dish in the oven and roast it at 350° for a while (you may want to add a little more water... also roasting some veggies like rutabaga and cabbage would be good with it). My guess is that it'll take 30-45minutes- maybe longer if you add veggies- but check every 10-15 minutes to make sure nothing's burning.

And there you have it! The most delicious, low-carb, gluten-free stuffing out there. Seriously, all of my friends and family who have tried this love it. My mom said she's gonna keep making stuffing this way, even if she doesn't have to, because it is 100% as satisfying and 100% tummy-friendly.

Now go try this STUFF (pun intended) for yourself! :)