Raw Stuffing

Gone are the days when the only place you would find the stuffing was inside a roasted bird. Now it gets a bowl of its own on the holiday table and we avoid the bird entirely. Here’s one way to prepare your stuffing to fit your raw lifestyle.

Recipe Author:

Preparation Time: 25

Serves:

Ingredients:

1 cup celery, sliced
1/8 cup leek, thinly sliced
1 cup yellow squash or zucchini, cubed
½ cup broccoli florets, divided into tiniest florets possible
½ cup sunflower seeds, pre-soaked
½ cup pumpkin seeds, pre-soaked
1 Tbs. olive oil (optional)
1 tsp. Celtic sea salt
1-2 Tbs. minced fresh herbs, such as thyme, sage, oregano, rosemary
1 Tbsp. fresh lemon or lime juice
1/3 cup raisins

Mix all the ingredients together in a bowl very thoroughly to make sure they are covered with oil, juice and herbs. Spread the mixture onto a dehydrator sheet and dehydrate for 1-2 hours at 115 F, stirring occasionally: this will allow the stuffing to achieve the “cooked” look. Double or triple the recipe if you expect company. Serve with the raw mashed “potatoes” and cranberry sauce. Note: Preparation time is 25 minutes plus soaking and dehydrating time.

Ingredients: broccoli, celery, leek, lemon, pumpkin seeds, raisins, squash, sunflower seeds, zucchini

Recipe Type: Main Course