with fruit & seeds
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 below for a crowd-pleasing combination.
½ Cup Navitas Naturals Goji Berries
½ Cup dried Apricots, chopped
1⅓ Cups Vegetable Broth
8–10 slices sprouted Grain Bread*
2 Tbsp Coconut Oil (divided) (melted)
2 Cups Red Onion, diced
⅓ Cup Celery, diced
⅓ Cup Pumpkin Seeds
⅓ Cup Navitas Naturals Hemp Seeds
2 Tbsp Navitas Naturals Chia Seeds
1 tsp fresh Thyme, minced
Sea Salt and Black Pepper (to taste)
Preheat the oven to 350 degrees F.
In a medium bowl, combine the goji berries and apricots with the vegetable broth. Let soak for 30 minutes.
Meanwhile, 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 tablespoon of coconut oil inside of 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, then add all remaining ingredients – including the reserved tablespoon of coconut oil – adjusting 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 are good brands to look for that make sprouted grain bread. For an extra supefood boost, choose varieties that contain flax or hemp.