SPUD Stuffing
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 3/4 cup coconut oil
  • 2 cups onion, chopped
  • 2 cups celery, chopped
  • 1 teaspoon salt
  • pepper to taste
  • 3 teaspoons fresh sage
  • 3 teaspoons fresh thyme
  • 1 teaspoon fresh marjoram
  • 1 teaspoon fresh rosemary
  • 1/2 cup fresh parsley, chopped
  • 3 Tablespoons apple cider vinegar
  • 16 cup bread cubes (fresh or stale)
  • 4 cup green apples
  • 1 1/2 cup raisins
  • 1 1/2 cup walnuts, toasted, minced
  • 1/4 cup almond slivers
  • 2 cup vegetable stock

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1)Melt coconut oil over medium high heat and sauté onion and celery until soft and starting to turn golden. Add salt, pepper, herb, carrots and vinegar. Mix well and remove from heat.
2)Preheat oven to 350.
3)In the bowl, combine bread, apples, raisins, almond slivers and walnuts. Stir in onion mixture until well combined.
4)Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.
5)Grease the casserole dish, add stuffing, cover, and bake for 45 minutes.

*You can use fresh and/or stale bread, but the amount of liquid you need will vary.

Suitable for these diets:

Vegetarian Vegan

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