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SIDES AND SNACKS

Holiday Harvest Dressing

Holiday Harvest Dressing

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Here's an ayurvedic recipe for a delicious dressing to top off your holiday meal. Fresh, home-cooked foods are highly recommended by ayurveda to promote good health and longevity. 


Why We Love this Recipe 

This delicious dressing recipe offers a nutrient-rich alternative to traditional holiday stuffing, which is generally heavy on fat, but low on nutrition. Sweet and savory, it includes nuts and cheese for the protein vegetarians need (vegans you can leave out the cheese), along with flavorful apricots, apples, fresh sage, and other harvest favorites. Our signature Organic Pitta Churna (spice mix) makes this recipe especially balancing for Pitta mind-body types, too. 


Ingredients

  • 1 loaf cracked wheat bread 
  • ½ cup dried apricots, quartered 
  • 1 cup chopped walnuts 
  • 4-5 stalks celery, finely diced 
  • ½ cup ghee 
  • ¼ cup olive oil 
  • Fresh ground black pepper to taste 
  • Salt to taste 3 tablespoons Organic Pitta Churna 
  • 24 ounces of vegetable broth 
  • ¾ cup of water 
  • 3 apples, peeled, cored and diced into bite-sized pieces 
  • 2 tablespoons rubbed sage 
  • 2 onions, chopped (optional) 
  • Grated Romano cheese for garnish 

Directions

  1. Preheat the oven to 300 °F. 
  2. Spread bread on a large baking sheet and place in the oven to dry. After about 10 minutes, remove from the oven. Bread should be dry. If needed, bake a little longer until fully dry. When finished, tear the pieces by hand into a large rectangular casserole dish. Add the water, sprinkle the bread with the chopped walnuts and mix together. 
  3. In a large saucepan, add the ghee and olive oil. Bring to a medium-high heat and add the Organic Pitta Churna and rubbed sage. After the churna has been mixed into the oil, add the celery, onion (if desired), and apples. 
  4. Sauté ingredients for several minutes until all are well coated in the spices. Add the vegetable broth to the pan and bring to a boil. Lower the heat to medium and cook until vegetables are tender. 
  5. After cooking, pour mixture carefully over the dried bread-and-walnut mixture. Salt and pepper the top to taste and sprinkle on the Romano cheese. Raise the oven temperature to 400 °F and cover the casserole tightly with foil. 
  6. Bake for 30 minutes and then uncover and bake for 10 more minutes until the cheese is lightly browned. 

 





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