by Cat, Nov 2015 (Photo, right from Wikimedia Commons, originally by Sage Ross)
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)
- Bowls for soaking nuts/seeds
- Large bowl for mixing stuffing
- Food processor with S-shaped blade
- Serving platter
- Nuts and Seeds: Two days (or more) ahead: soak pecans overnight. Next day, rinse and drain, then dehydrate.
- Soak remaining nuts and seeds overnight; next day, drain and set aside.
- 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.
- Wash and trim parsley, celery and scallions and set aside separately.
- 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.
- Remove from processor and set aside in a large bowl.
- Pulse-chop parsley mixture in food processor with “S” blade until finely minced. Add to nut/vegetable mixture.
- Pulse-chop pecans in food processor to about ⅛-inch pieces. Add to bowl with ¼ tsp salt, poultry seasoning mix and lemon juice.
- Mix well with wooden spoon or your hands until mixed and holds together.
- 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.
- 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.
- If you prefer a crispier stuffing, dehydrate the stuffing as a 1-inch thick patty and crumble in a bowl before serving.
- Dr. Ritamarie Loscalzo recipe: drritamarie.com/blog/recipe-savory-stuffing