Raw Stuffing

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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


  • 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