Nuts n Seeds Poultry Stuffing

Trader Joe's mixed nuts (cashews, almonds, filberts, Brazil nuts, and pecans)

Trader Joe’s mixed nuts (cashews, almonds, filberts, Brazil nuts, and pecans)

by Cat, Nov 2015 (Photo, right from Wikimedia Commons, originally by Sage Ross)

See also: 1. Sides Menu; 2. Holiday Recipes Menu; 3. Soaking, Sprouting Nuts & Seeds

Thanksgiving is just around the corner, and many gluten-sensitive people are looking for a delicious stuffing for the holiday bird. While I’m not gluten-sensitive, I am avoiding high-carb foods, so this recipe appeals to me. However, it is not put inside the bird; in fact, it is not cooked but rather served raw.

Nuts n Seeds Poultry Stuffing

This recipe is adapted from Dr. Ritamari Loscalzo (1). The original recipe makes a  LOT; I’ve reduced it by half, which is still a lot. The selection and amount of seasonings (herbs, spices) can be adjusted to your taste, and to what your family would use in a standard stuffing.

Note that the nuts and seeds need to be presoaked overnight; the pecans need to be dehydrated after soaking. See Soaking, Sprouting Nuts & Seeds for details. I would also like to add a few chopped, smoked oysters for a change of pace…. (but I’ve not yet tested the recipe with or without them)

Her instructions require a food processor; if you don’t have one, you could chop everything by hand with knife or food chopper.

Ingredients & Equipment


  • Nuts & Seeds: 
  • 2 or more days ahead: ½ cup pecans, preferably soaked, rinsed and dehydrated
  • 1 – 2 days ahead: 2 cups nuts and seeds, soaked and drained (suggestion: ½ cup almonds, ½ cup walnuts, ¼ cup pumpkin seeds, ¼ cup sunflower seeds, ½ cup hazelnuts)
  • Fruit/Veggie Mix:
  • 1 green apple (such as Granny Smith)
  • ¼ – ½ cup yellow onions
  • 3 stalks celery
  • 2 carrots
  • 3 scallions
  • 1 cups mushrooms
  • Herbs and seasonings:
  • ½ cup parsley
  • juice of ¼ large or ½ small  lemon
  • ½ tsp unrefined sea salt, divided
  • 1½ tsp poultry seasoning, or ¾ Tbsp each of rosemary, thyme, sage, and marjoram
  • additional fresh or dried herbs familiar to your family in stuffings, such as rosemary, sage, thyme, marjoram (start with½ tsp dried or ½ – 1 Tbsp fresh, then and adjust to your taste)
  • black pepper to taste (optional)
  • ½ – 1 cloves garlic or to taste, fresh-pressed (optional)
  • Equipment:
  • Bowls for soaking nuts/seeds
  • Large bowl for mixing stuffing
  • Food processor with S-shaped blade
  • Serving platter


  1. Nuts and Seeds: Two days (or more) ahead: soak pecans overnight. Next day, rinse and drain, then dehydrate.
  2. Soak remaining nuts and seeds overnight; next day, drain and set aside.
  3. Prep fruits and Veggies: Wash and core apple; remove dry peel from onion. Scrub carrots and peel if desired. Wash and trim mushrooms. Set all aside together.
  4. Wash and trim parsley, celery and scallions and set aside separately.
  5. Mix stuffing: Place apple and veggies in food processor with the nut/seed mix; process with “S” blade until finely chopped and somewhat sticky. It should resemble traditional bread stuffing after the bread has been moistened.
  6. Remove from processor and set aside in a large bowl.
  7. Pulse-chop parsley mixture in food processor with “S” blade until finely minced. Add to nut/vegetable mixture.
  8. Pulse-chop pecans in food processor to about ⅛-inch pieces. Add to bowl with ¼ tsp salt, poultry seasoning mix and lemon juice.
  9. Mix well with wooden spoon or your hands until mixed and holds together.
  10. Mince garlic, add ¼ tsp salt and press with side of knife blade until juicy. Add to mixture with additional fresh or dried herbs parsley and black pepper to taste.
  11. Serve: 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.
  12. If you prefer a crispier stuffing, dehydrate the stuffing as a 1-inch thick patty and crumble in a bowl before serving.


  1. Dr. Ritamarie Loscalzo recipe:

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