Sourdough Stuffing

Using fresh ingredients, Vata pacifying spices, and unprocessed sourdough bread, this stuffing helps to make a heavy meal, grounding and soothing to sensitive Vata season digestion without sacrificing a holiday classic.

INGREDIENTS:

1 loaf stale sourdough bread, or bread crumbs
24 oz vegetable broth
1 onion, chopped
3-4 stalks celery, chopped
1-2 large apples, diced
1 cup of pecans or walnuts, broken into smaller pieces
2 tablespoons equal parts fresh sage and thyme, finely chopped
1 tablespoon Vata Churna (may also use Pitta or Kapha churna)
1 tablespoon fennel seeds
3 tablespoons ghee or coconut oil
Salt to taste

INSTRUCTIONS:

Slice or tear stale bread and add to a large baking dish.

Prepare nuts by rolling them in a dish towel and crushing them with a mallet or rolling pin to break into smaller pieces. Add to baking dish.

Add ghee to a medium hot pan and add chopped onion. Cook, stirring often until translucent and add apples, celery and spices, and vegetable broth. Stir and reduce heat to medium low and cook until soft and tender. Approximately 5 minutes.

Preheat oven to 375 degrees Fahrenheit.

Pour mixture over bread crumbs and bake for approximately 45 minutes until golden browned.

Serve with our holiday nut loaf and gravy.

Follow this recipe, step by step, over on our Youtube Channel