Healthy Thanksgiving Stuffing

READY IN: 2hrs 30mins




  • Prepare all of your veggies and herbs so there ready, reserving scraps. Put scraps (onion and celery ends, apple peels and core, herbs stems etc.) into a pot and cover with 1 quart of water to make stock. Simmer while you are preparing the rest of the stuffing.
  • Preheat the oven to 400.
  • Make an X in each chestnut with a sharp knife (if you are using fresh), sprinkle with oil and salt and mix. Place in an oven safe dish and roast at 400 for 20 minutes. Let cool.
  • Melt butter or oil in a large dutch oven or pot over med-high heat. Add onions and garlic and cook for 5 minutes.
  • Add celery, fennel, apple, prunes and salsify. Add dried herbs if you are using them. If fresh don't and them yet. Salt and pepper lightly, mix well and cook for another 5 minutes.
  • Strain broth.
  • Add wild rice to veggie mixture and 1 1/2 Celsius broth. Lightly salt and pepper again. Stir and cover, cooking over low heat for about 30 minutes, mixing occasionally. Add mushrooms, fresh herbs and a last salt and peppering, mix and cook another 10-15 minutes (or until wild rice is cooked). During this process you may add more broth if needed to cook the rice.
  • Remove from heat and let sit 10 minutes uncovered.
  • Separately, beat egg(s) if using and mix into the bread cubes. Add veggie/wild rice mixture and chestnuts to the bread/egg mixture and combine thoroughly. At this point you may pour into a casserole dish, cover and chill until using.
  • Before serving, bake uncovered in a 350°F oven for about 20 minutes or until slightly golden and crispy on top. Serve.