ONE-POT STUFFING

6-7 servings, 1 hour total

INGREDIENTS

• 1 pound of sourdough, sprouted grain bread, or gluten-free bread

• 2 tbsp ghee (for bread) 

• 1 1/2 tbsp fennel seeds

• 2 tbsp ghee (for sauteing) 

• 1 tbsp dried rosemary 

• 1 leek, chopped and rinsed

• 1 fennel bulb, chopped, core removed 

• 2 tsp dried thyme leaves

• Salt & pepper

• Zest of 1 lemon

• 1 cup apple cider (or apple juice)

• 2 cups veggie stock

• 2 eggs, beaten (option to sub flax eggs)

• 1 tbsp ghee (for topping)

• Fresh parsley or cilantro for topping   
  

DIRECTIONS

1. Preheat the oven to 400 degrees. Break the bread into 1 inch peices using your hands. Toss with 2 tbsp ghee. Bake in the oven for 15 mins, tossing 1x halfway through.

2. While that is cooking, dry roast the fennel seeds over medium heat until aromatic (about 2-3 mins), then grind into a powder using a spice grinder. Set aside. 

3. Add 2 tbsp of ghee to a large pan over medium heat. Add the rosemary and thyme and heat until aromatic (about 2-3 mins). Add the ground fennel seeds, celery, fennel bulb, leeks, and salt and pepper, and sauté until caramelized (about 8 mins). 

4. Add the lemon zest and toasted bread once caramelized, mix together. 

5. Add the apple cider to deglaze any crispy bits at the bottom of the pan. Then add the veggie stock. Mix well, then turn off the heat and allow to cool completely. 

6. Once cool, mix in the eggs and bake covered with aluminum foil - if using a bake-safe pan you can bake it right in the pan, if not transfer it to a 9x13 baking dish. 

7. Bake for 30 mins. Then top with 1 tbsp of ghee, uncover, and bake for an additional 5-10 minutes or until golden brown on top. Top with fresh parsley or cilantro, serve warm and enjoy!

#holidays #vata #pitta #kapha #fall #winter #kidfriendly #onepotmeal

Notes

• This stuffing is all of the nostalgia of a proper Thanksgiving stuffing with none of the inflammation.

• Choosing the right bread: make sure you choose something whole grain and without anything that says "ENRICHED FLOUR" - when a flour on the ingredient list says "enriched" it is most likely refined. Refined flours are the culprit of gut issues, not gluten.

• If kapha - feel free to add some garlic, a dash of cayenne, and serve with a side of steamed kale :).