Ayurvedic Thanksgiving Stuffing Recipe
by Neena McIlwaine
Ingredients
1 small sourdough loaf
1 cup wild rice
4 cups plus 1/2 cup vegetable/chicken broth
½ cup dried cranberries
4 stalks of celery, diced
2 red apples, diced
¼ cup ghee
1 tbsp dried rosemary
1/2 tbsp dried thyme
1 tsp fennel seeds
Preparation
Bring the broth to a boil and cook the rice in the broth for 45 minutes.
Preheat the oven to 350ºF. Cut the sourdough loaf into small cubes. Place them on a baking sheet and bake for about 15 minutes.
In a large saucepan, Warm the ghee over medium heat. Add the diced celery and apples and sauté until tender, about 5 minutes. Add in the rosemary, thyme and fennel seeds and cook until fragrant, about 3 minutes.
In a large bowl, take the sourdough cubes, rice, sauté mixture, and dried cranberries and mix them all together.
Coat a glass baking dish in ghee and add the stuffing mixture to the dish. Add in the remaining 1/2 cup of broth. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cook for another 10 minutes until browned on top.
Let set for about 15 minutes before serving.
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