Raw Stuffing

Courtesy of

Preparation time:

Yield: portions

Recipes with similar ingredients: , , , , , , , ,

More recipes in category

User rating*:

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.80 out of 5)
Loading ... Loading ...

* Hover the stars to rate this recipe

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.

  • 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.