Holiday Stuffing (makes 6-8 servings)
1 cup (240 ml) sunflower seeds, from staple stash
1/2 cup (120 ml) buckwheat groats (dehydrated from staple stash)
1 small sweet onion, quartered
1 large apple, cored and cut into 1 1/2” pieces
4 stalks celery, cut into 1 1/2” pieces
1 clove garlic, thinly sliced, removing core
1 Tablespoon (15 ml) chickpea miso or 1 teaspoon (5 ml) Himalayan salt
Place the above ingredients in the food processor with S-blade.
Process until mixture is coarsely chopped.
Transfer mixture to a large bowl.
1/2 cup (120 ml) raisins
1/3 cup (75 ml) walnuts (soaked & dehydrated from staple stash), coarsely chopped
1/3 cup (75 ml) ground flax seed
2 teaspoons (10 ml) poultry seasoning
1 teaspoon (5 ml) thyme
1/4 teaspoon (1.25 ml) white pepper
1/2 teaspoon (2.5 ml) Himalayan salt
Add the above 7 ingredients to the mixture in the large bowl. Knead ingredients together by hand. Spoon mixture onto two 16”x16” dehydrator trays lined with Paraflex sheets. Dehydrate at 105 degrees Fahrenheit for 2 hours and flip the stuffing over. Continue dehydrating for another 1-2 hours or until it’s as dry as you desire. If you use dehydrated seeds the dehydration time can be reduced. I prefer it crispy on the outside but moist on the inside, which only takes about 2 hours. Serve with any gravy or sauce of your choice.
1/2 cup (120 ml) buckwheat groats (dehydrated from staple stash)
1 small sweet onion, quartered
1 large apple, cored and cut into 1 1/2” pieces
4 stalks celery, cut into 1 1/2” pieces
1 clove garlic, thinly sliced, removing core
1 Tablespoon (15 ml) chickpea miso or 1 teaspoon (5 ml) Himalayan salt
Place the above ingredients in the food processor with S-blade.
Process until mixture is coarsely chopped.
Transfer mixture to a large bowl.
1/2 cup (120 ml) raisins
1/3 cup (75 ml) walnuts (soaked & dehydrated from staple stash), coarsely chopped
1/3 cup (75 ml) ground flax seed
2 teaspoons (10 ml) poultry seasoning
1 teaspoon (5 ml) thyme
1/4 teaspoon (1.25 ml) white pepper
1/2 teaspoon (2.5 ml) Himalayan salt
Add the above 7 ingredients to the mixture in the large bowl. Knead ingredients together by hand. Spoon mixture onto two 16”x16” dehydrator trays lined with Paraflex sheets. Dehydrate at 105 degrees Fahrenheit for 2 hours and flip the stuffing over. Continue dehydrating for another 1-2 hours or until it’s as dry as you desire. If you use dehydrated seeds the dehydration time can be reduced. I prefer it crispy on the outside but moist on the inside, which only takes about 2 hours. Serve with any gravy or sauce of your choice.
This recipe is from the "Living Cuisine for Happy Holidays" eBook, which contains 32 recipes for holiday beverages, salads, entrées, side dishes, sauces, gravies and desserts.
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!