Non-traditional, traditional stuffing.
Getting to the other side of the holiday season with your health intact can be a challenge.
Whether it’s diet, exercise, stress maintenance, or getting enough quality sleep, most people find it difficult to balance the change in routine with established habits that put health first.
Having delicious, plant-based recipes that nourish and support your wellbeing is a foundational way to get through the season, especially if they can replace traditional foods that take your health in the wrong direction.
Such is the case with my non-traditional, traditional stuffing recipe!
I’ll begin with what this recipe doesn’t have:
- No trans or saturated fat that increases the risk of heart disease and stroke.
- No dairy that can cause gas and bloating.
- No sugar that inflames the body.
- No gluten that can trigger an autoimmune response.
What it does have is exceptional richness and flavor along with the following benefits:
- Vitamin K in parsley that promotes bone health.
- Plants from the allium family shown to protect against cancer (garlic, onion, scallions).
- Minerals from celery that reduce inflammation and help neutralize acidic foods.
- Carrots which lower cholesterol levels and support eye health.
- Mushrooms that provide fiber, protein and antioxidants which support the immune system.
- Healing herbs from the mint family (thyme, rosemary, sage) that contain flavonoids known for their antiviral and antibacterial qualities along with micronutrients that support cell wall membranes, brain function, and strengthen the respiratory and digestive systems.
Give this savory dressing a try and keep your health moving in the right direction through the holiday season. You won’t be disappointed!
Savory Stuffing
Equipment
- 1 food processor
- 1 dehydrator
Ingredients
- 1/2-1 cup yellow onions
- 6 stalks celery
- 4 pcs carrots
- 6 pcs scallions
- 2 cups mushroom
- 1 cup pecans preferably soaked, rinsed and dehydrated
- 1 cup parsley
- 1/2 lemon juice of
- 1 tsp salt
- 1 tbsp poultry seasoning or 1/2 tablespoon each of rosemary, thyme, sage and marjoram
- 1-2 cloves fresh pressed garlic or to taste, if desired
- black pepper to taste, if desired
- 4 cups cups nuts and seeds soaked and drained
Suggestions:
- 1 cup almonds
- 1 cup walnuts
- ½ cup pumpkin seeds,
- ½ cup sunflower seeds
- ½ cup hempseeds
- ½ cup hazelnuts
Additional seasonings to taste:
- 1 tsp dried herbs: rosemary, thyme, sage, marjoram
- 1-2 tbsp fresh herbs: rosemary, thyme, sage, marjoram adjust to preference
Instructions
- Place soaked nuts and seeds in food processor with onions, carrots, and mushrooms and process with “S blade” until finely chopped and somewhat sticky. It should resemble traditional bread stuffing after the bread has been moistened.
- Remove from processor and set aside in a large bowl.
- Pulse chop parsley, celery and scallions in food processor with S blade until finely minced. Add to nut vegetable mixture.
- Pulse-chop pecans in food processor to about 1/8 inch pieces.
- Add pecans, herbs, salt and lemon juice to bowl.
- Mix well with wooden spoon or hands. The mixture should hold together.
- Adjust seasonings to taste: rosemary, thyme, sage, parsley, salt, pepper, garlic.
- Arrange on a serving platter and serve as is, or put in dehydrator overnight to warm through and create a crusty exterior with a moist interior. You’ll need to remove some of the dehydrator trays to fit the platter of stuffing.
- If you prefer a crispier stuffing, dehydrate the stuffing as a 1-inch thick patty and crumble in a bowl before serving.
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