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Superfood Stuffing

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.

Submitted By

Julie Morris