• Cornbread Stuffing

    by  • November 27, 2013 • entrees, Holidays, recipes, side dish • 0 Comments

    Corn Bread Stuffing

    Makes 8 servings

    Marinated veggies:

    1/2 cup mushrooms, diced

    2 Tbs yellow onion, minced

    ½ red pepper, diced

    2-3 Tbs coconut aminos (soy sauce)

    Stuffing Mix:

    3/4 cup of sunflower seeds, chopped

    3/4 cup of pumpkin seeds, chopped

    2 cups corn (I use thawed organic frozen corn)

    1 celery stalk, minced

    1/2 cup of fresh cranberries cut in half

    ½ apple, diced

    2 Tbs of maple syrup, agave or honey

    1/4 tsp sea salt or to taste

    2 Tbs cilantro, chopped

    2 Tsp parsley, chopped

    Marinate your mushrooms, onion & red pepper for 10-15 minutes in coconut aminos & set aside.  Chop nuts in food processor until a chunky flour forms then pulse chop in the 2 cups of corn.  Place mixture in large bowl & add in remaining ingredients & toss.  Serve as is or warm in dehydrator for 2 hours at 110.  YUMMMM!

    Here are a few more Thanksgiving recipes:

    Nut Loaf / Neat Loaf  •  Un-roasted veggies  •  Holiday Stuffing •  Cranberry Orange Relish  •  Pumpkin Pie

    HAPPY THANKSGIVING, RAWK STARS!  

    I am so grateful for YOU!

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