1 cup sunflower seeds, sprouted
1/2 cup buckwheat groats, sprouted
1 small sweet onion, quartered
1 large apple, cored and cut into 1 1/2” pieces
4 stalks celery, cut into 1 1/2” pieces
1 clove garlic, thinly sliced, removing core
1 Tablespoon chickpea miso or 1 teaspoon Himalayan salt
Place the above ingredients in the food processor with S-blade.
Process until mixture is coarsely chopped.
Transfer mixture to a large bowl.
1/2 cup raisins
1/3 cup walnuts, coarsely chopped
1/3 cup ground flax seed
2 teaspoons poultry seasoning
1 teaspoon thyme
1/4 teaspoon white pepper
1/2 teaspoon Himalayan salt
Add the above 7 ingredients to the mixture in the large bowl. Knead ingredients together by hand.
Spoon mixture onto two 16”x16” dehydrator trays lined with Paraflex sheets. Dehydrate at 105 degrees Fahrenheit for 2 hours and flip the stuffing over. Continue dehydrating for another 1-2 hours or until it’s as dry as you desire. If you use dehydrated seeds the dehydration time can be reduced. I prefer it crispy on the outside but moist on the inside, which only takes about 2 hours. Serve with any gravy or sauce of your choice.
From Transitioning to Living Cuisine, by Rene` Oswald