About the Recipe
Tis the season for Thanksgiving favorites - stuffing. The sweet, savory, and bready nature of stuffing fits right in with the vibe of Thanksgiving. Let's make it more digestible, shall we?
Wild rice is a well-known sattvic grain, meaning, it facilitates a calm and clear mind and is helpful during times of stress, anxiety, and periods of overworking - sounds like the holiday season to me! Its flavor goes well with fresh herbs, dried fruits, nuts, and other fruits such as apples and pears. Most stuffings are prepared with apples instead of pears, but I thought we would change it up this season as the demulcent nature of pears makes them less gas forming those with irregular metabolism (Vata). We are in Vata aggravation season (fall & early winter) after all. Pears are also supportive to the lungs, liver, and gallbladder and help to liquify toxins from the GI tract. If you prefer apples, feel free to substitute. Apples are helpful in cases of blood sugar and cholesterol issues and are better for Kaphas.
This recipe is pacifying for both Pitta and Vata. The fresh herbs in this recipe also help to give a boost to the slow and sluggish nature of Kapha digestion. But, if you are a Kapha, it is recommended to have this recipe in moderation as the heaviness of bread and grains tend to aggravate Kaphas long term. Option to substitute apples for the pears, leave out the bread (or decrease the amount), and increase the spice level with some freshly grated ginger in this recipe if you are a Kapha.
Regardless of your dosha, this recipe will bring much more balance to your Thanksgiving dinner than the standard bread and sausage recipe. Feel free to drizzle with a not-so-fatty gravy recipe ;). Enjoy!
Ingredients
6 small slices of sprouted or sourdough bread, cut into small 1/2 inch squares (I use Ezekiel bread)
1 cup wild rice, soaked for at least 2 hours with a dash of lemon juice (if unsoaked, just cook longer)
3 cups veggie broth or bone broth
1/4 cup ghee
1 cup fennel bulb, chopped
1/2 cup celery, chopped
1 cup pears, chopped (about 1 pear)
2 tsp fennel seeds
2 tbsp fresh rosemary leaves, chopped
2 tbsp fresh sage leaves, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp asafoetida powder
1/4 cup organic raisins
1/4 cup unsweetened applesauce
Salt & pepper to taste
1/2 cup walnuts (or pine nuts)
2 tbsp fresh basil leaves, chopped
Fresh lemon juice to taste for topping
Directions
Preheat the oven to 350 degrees Fahrenheit. Add the bread cubes to a baking sheet and bake the bread for about 15-20 minutes (until dry and crumbly).
After the bread is done toasting, turn the oven temperature to 400 degrees Fahrenheit.
In a medium pot over high heat, bring the veggie broth to a boil, add the wild rice, reduce to a simmer, and cook covered until rice is tender and starts to split (about 30 minutes).
In a separate large saucepan, heat 2 tbsp ghee over medium heat. Add the chopped fennel and celery and saute until translucent (about 5 mins).
Add the other 2 tbsp of ghee, salt, pepper, pears, fennel seeds, rosemary leaves, sage, asafoetida, and fresh thyme. Saute for about 2-3 minutes.
Stir in the applesauce and raisins and heat for another 2-3 minutes.
Stir in the cooked rice and toasted bread cubes. Transfer everything to a greased baking dish and cover with aluminum foil.
Bake for 20 minutes covered and then another 10 minutes uncovered.
While that is baking, heat 1 tsp ghee over medium heat, add the walnuts and toast until browned.
Turn off heat and add the fresh basil leaves. Top the baked stuffing with the nut basil topping and serve warm with a spritz of fresh lemon juice. Enjoy!