Grain Free Kabocha Squash Stuffing Ingredients 2 cups cooked kabocha squash (how to cook kabocha squash) 1 medium onion 10 ounces mushrooms 1/2 cup crispy pecans, crushed (how to soak and dehydrate nuts) 1/2 cup soaked almonds, crushed (where to buy soaked nuts) 1 cup fresh cranberries (if frozen, thaw first) 1 large apple, peeled, cored and chopped 1/4 cup raisins 1/2 cup chicken stock 1 teaspoon fresh parsley (1/2 if dried) (where to buy organic high quality salt and spices) 1 teaspoon sea salt 1/2 tsp ginger (optional) 1/2 tsp cinnamon (optional) Equipment large mixing bowl Large fry pan 8 x 10 dish for baking Instructions Saute the onions in olive oil, butter or ghee until soft then put into a large mixing bowl Add more fat and saute the mushrooms until all the water is evaporated and they are slightly browned — put into the bowl Mix in the crushed pecans and almonds (to crush the nuts put them into a ziplock and pound with the back of a plastic cup) Crumble the pieces of kabocha squash and add to the mixture Add the salt, spices and raisins and mix together Add the cup of chicken stock and mix Bake at 325 degrees F for 30 minutes uncovered and mix once or twice so the crispy top gets turned in Continue baking uncovered until it is somewhat dried Variations Use different nuts like crispy walnuts Use dried cranberries or currents Use different spices Some people like sausage in their stuffing Prep Time: 25 minutes Cook Time: 45 minutes
Posted on: Mon, 17 Nov 2014 22:11:46 +0000