Recipe: Raw Thanksgiving Stuffing
More than ever, the Thanksgiving spread needs to accommodate all sorts of dietary restrictions. Here's a side dish from Cafe Gratitude that will appeal to raw foodists, but will satisfy everyone, too. It's fresh, seasonal and flavorful.
November 19, 2015
Raw Thanksgiving Stuffing
Ingredients
- 1 7.5-ounce bag of fresh cranberries
- 2 cups walnut halves
- 4 cups diced apple (Fuji or heirloom varieties)
- 2 cups pecans, chopped or halved
- 2 cups celery, thinly sliced
- 1 fennel bulb, diced
- 3 green onions, thinly sliced
- 2 tablespoons mixed herbs or oregano, marjoram, and rosemary, finely chopped
- Zest of 1 lemon
- Zest of 1 lime
- 1 tablespoon Himalayan or sea salt
- ½ cup orange juice
- ½ cup maple syrup
- ½ cup olive oil
Directions
In a food processor, pulse together the fresh cranberries and walnuts. Do not over process -- the mixture should be slightly chunky.
Transfer mixture into a large bowl and add the rest of the ingredients. Mix well and allow to marinate in the refrigerator for at least two hours.
Note from the Chef
You can make the stuffing the night before -- Chef Dreux Ellis says the stuffing is even better once it sits overnight.
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