Pumpkin Seed Stuffing with Mushroom & Kale using Gerbs Pumpkin Seeds
Tasty vegetarian alternative to traditional turkey stuffing.
Please note that this recipe is not free from the top 12 allergens.
This recipe contains the following allergens: gluten and eggs. If you are living with an allergy to gluten, consider substituting the bread with a gluten free variety. If you are allergic to eggs, please refer to this resource on egg substitutions. As always, please consult with your allergist and or registered dietitian about how to manage your specific allergy.
This Pumpkin Seed Stuffing with Kale & Mushroom and Seeded Rye bread (you can use any bread you wish but it should be bread with character! Seeded multigrains, crusty Sourdough French etc) can either stuff your turkey, tofu turkey or be used as a side dish. This Recipe uses GERBS RAW PUMPKIN SEED PEPITAS (there are seasoned varieties too) & GERBS HIMALAYAN SALT.
Make it your own. Try different variations like spinach and cornbread. We also recommend that you try sprinkling any of our new Seasoning Mixes on this dish.
DO AHEAD: Stuffing can be assembled a day ahead. Cover and chill.
| Servings |
- 1/4 cup Gerbs Pumpkin Seeds pepitas (use more if you wish!)
- to taste Gerbs Himalayan Salt and freshly ground black pepper
- 3/4 cup olive oil add 4 more Tablespoons if dry. If butter is preferred then use.
- 10 cups seeded rye coarsely torn, dry it out overnight
- 2 large eggs
- 1 lb mixed mushrooms Maitake, Oyster, Crimini etc, cut into large pieces
- 3 cups vegetable stock
- 4 celery stalks chopped
- 6 medium shallots chopped
- 1 torn leaves organic kale ribs and stems removed
- 2 Tbls fresh sage finely chopped
- 1 Tbls fresh rosemary chopped
- 1/2 cup dry white wine
Ingredients
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