2 cups cooked brown rice
1 cup Ground almonds and pepitas (can substitute this with LSA: ground Linseeds, Sunflower seeds and Almonds)
1 can of chestnuts, drained
1/2 cup pitted organic prunes, chopped
1/2 cup dried apricots, sulphur-free, chopped
1 Tbsp olive oil
1 onion, diced finely
1 cup chopped celery
2 medium Granny Smith Apples, peeled and diced
1/2 cup minced fresh parsley
1 tsp dried ground sage
1 tsp dried thyme
Zest of 1 lemon
2 eggs (to bind ingredients)
3/4 cup apple juice
Salt and pepper to taste
Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium high heat. Saute onion and celery in skillet, stirring until onion is translucent, about 8 minutes.
Add diced apples to skillet and cook another 5 minutes. Remove from heat and pour over cooked brown rice.
Add remaining ingredients to a large mixing bowl, tossing well.
Stuff mixture inside turkey and bake Turkey as usual. To serve stuffing on the side, spoon the above mixture into a medium baking dish coated with olive oil. Bake in dish, covered with foil, for 20 minutes.
Remove foil and bake 10 more minutes or until browned on top. Serves 10 people.
Tips:Use ground pistachios instead of ground almonds for a saltier taste