with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!

Serves 6

Preheat oven to 350 degrees

Make Raw Cilantro Cranberry Relish:

A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal!

Makes 2-1/2 cups

1 lb. fresh cranberries

1 sm. fresh orange, peeled and seeded, cut into chunks

1/2 c. moderately packed fresh cilantro leaves (no stems)

2/3-3/4 c. sugar

Place all ingredients in food processor. Process till finely chopped and sugar has melted from the heat of the blades.

Transfer to serving bowl and serve.

Notes: Be sure to remove all the white part (pith) of the orange when peeling it.

Make Stuffing:

1/2 c. margarine

1 c. diced celery

1 c. diced onion

1 t. salt

1-1/2 c. water

2 T. mild curry powder

1 t. salt

8 oz. can sliced pineapple including liquid, cut pineapple into tiny wedges

1/2 c. flaked coconut

1 t. powdered ginger

1/3 c. light brown sugar

8 c. semi-dry breadcrumbs, I used leftover bread pieces from the freezer, thawed and processed in food processor (or blender) into crumbs; let set out in the air to dry them a bit

In extra-large skillet, over medium heat, melt margarine. Add celery, onion, salt, then saute till translucent.

Add water, curry powder, pineapple including liquid, coconut, ginger and brown sugar. Stir well.

Now add breadcrumbs all at once.  Stir till all crumbs are moistened.

Transfer to 8 x 8 inch baking dish. Don’t cover with foil, since stuffing will be wet.

Bake in preheated 350 degree oven, uncovered, for 1/2 hour. Remove from oven, stir to evenly redistribute, then return to oven and bake 1/2 hour longer.

Remove from oven again, stir to redistribute, then return to oven and bake a final 1/2 hour. The stuffing should be crisped on top.

Serve with Raw Cranberry Cilantro Relish.

Notes: This stuffing has different flavors and textures – a departure from the traditional, but it’s still stuffing and it tastes great.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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