Superfood Stuffing Recipe

Superfood Stuffing Recipe

Whether used as a side dish or as a true “stuffing” for cooked vegetables and squash‚ this superfood-rich recipe is very adaptable! Use your favorite seeds and dried fruits‚ add whatever savory spices suit your fancy‚ or follow the recipe as-is for a crowd-pleasing combination.

INGREDIENTS

½ cup Navitas Organics Goji Berries

½ cup dried apricots, chopped

1⅓ cups vegetable broth

8–10 slices sprouted grain bread*

2 Tbsp. coconut oil, divided and melted

2 cups red onion, diced

⅓ cup celery, diced

⅓ cup pumpkin seeds

⅓ cup Navitas Organics Hemp Seeds

2 Tbsp. Navitas Organics Chia Seeds

1 tsp. fresh thyme, minced

Sea salt, to taste

Black pepper, to taste

DIRECTIONS 

Preheat oven to 350°F.

In a medium bowl, combine goji berries and apricots with vegetable broth. Let soak for 30 minutes.

Tear the bread into large pieces. Using a food processor, pulse into large crumbs to yield 6 cups. Spread crumbs onto two baking sheets and place in the oven. Bake for 15-18 minutes, stirring halfway through or until crumbs are toasted, but not burnt. Remove from oven and transfer to a large mixing bowl.

Heat 1 Tbsp. coconut oil in a sauté pan over medium heat. Add the onion and cook for 2 minutes. Add the celery and cook for 2-3 minutes longer or until the onion has begun to turn translucent and has a hint of golden color. Add the cooked vegetables to the bowl of breadcrumbs. Mix well and add all remaining ingredientsincluding the reserved tablespoon of coconut oiladjusting seasoning as desired.

Transfer stuffing to a large, well-oiled baking dish and bake for 35-40 minutes, stirring once halfway through. Serve warm as a side dish or use as a stuffing for cooked vegetables and squash.

*Silver Hills or Ezekiel make good sprouted grain breads. For an extra supefood boost, choose varieties that contain flax or Hemp Seeds.

 Makes 8-10 servings

 

Submitted by Julie Morris | Luminberry

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Image of Superfood Stuffing Recipe

Servings

8-10

Whether used as a side dish or as a true “stuffing” for cooked vegetables and squash‚ this superfood-rich recipe is very adaptable! Use your favorite seeds and dried fruits‚ add whatever savory spices suit your fancy‚ or follow the recipe as-is for a crowd-pleasing combination.

Ingredients

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Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine goji berries and apricots with vegetable broth. Let soak for 30 minutes.
  3. Tear the bread into large pieces. Using a food processor, pulse into large crumbs to yield 6 cups. Spread crumbs onto two baking sheets and place in the oven. Bake for 15-18 minutes, stirring halfway through or until crumbs are toasted, but not burnt. Remove from oven and transfer to a large mixing bowl.
  4. Heat 1 Tbsp. coconut oil in a sauté pan over medium heat. Add the onion and cook for 2 minutes. Add the celery and cook for 2-3 minutes longer or until the onion has begun to turn translucent and has a hint of golden color. Add the cooked vegetables to the bowl of breadcrumbs. Mix well and add all remaining ingredients—including the reserved tablespoon of coconut oil—adjusting seasoning as desired.
  5. Transfer stuffing to a large, well-oiled baking dish and bake for 35-40 minutes, stirring once halfway through. Serve warm as a side dish or use as a stuffing for cooked vegetables and squash.

*Silver Hills or Ezekiel make good sprouted grain breads. For an extra supefood boost, choose varieties that contain flax or hemp seeds.