Recipe: Raw Thanksgiving Stuffing

Photo courtesy of Cafe Gratitude

More than ever, the Thanksgiving spread needs to accommodate all sorts of dietary restrictions. Here's a side dish from Cafe Gratitude that will appeal to raw foodists, but will satisfy everyone, too. It's fresh, seasonal, and flavorful. You can make the stuffing the night before -- Chef Dreux Ellis says the stuffing is even better once it sits overnight. Enjoy!

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Raw Thanksgiving Stuffing
Makes 10 cups

1 7.5-ounce bag of fresh cranberries
2 cups walnut halves
4 cups diced apple (Fuji or heirloom varieties)
2 cups pecans, chopped or halved
2 cups celery, thinly sliced
1 fennel bulb, diced
3 green onions, thinly sliced
2 tablespoons mixed herbs or oregano, marjoram, and rosemary, finely chopped
Zest of 1 lemon
Zest of 1 lime
1 tablespoon Himalayan or sea salt
½ cup orange juice
½ cup maple syrup
½ cup olive oil

In a food processor, pulse together the fresh cranberries and walnuts. Do not over process -- the mixture should be slightly chunky.

Transfer mixture into a large bowl and add the rest of the ingredients. Mix well and allow to marinate in the refrigerator for at least two hours.

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