Raw Thanksgiving Stuffing

Serves 12

Chef: Dreux Ellis of Café Gratitude in Venice, Calif. “Each year Cafe Gratitude offers a free Thanksgiving meal as a way of giving thanks to our community and supporters. A fantastic raw stuffing was essential, so we created this beautiful fresh stuffing that utilizes all of the best flavors of the season. As the Café Gratitude menu has evolved over the years to feature cooked plant-based food, the raw stuffing has remained a highlight of our Thanksgiving menu,” says Ellis. The sweeter notes of this stuffing are balanced by the addition of fresh savory herbs and the earthy textures of celery and fennel. The citrus adds a bright finish.

• 1 7.5-oz. pkg. fresh cranberries
• 2 cups walnut halves
• 4 Fuji apples, diced (4 cups)
• 6 celery ribs, thinly sliced (2 cups)
• 2 cups chopped pecans
• 1 fennel bulb, diced (1½ cups)
• 3 green onions, thinly sliced (½ cup)
• ½ cup olive oil
• ½ cup maple syrup
• ½ cup orange juice
• 2 Tbs. mixed fresh herbs, such as oregano, marjoram, rosemary, finely chopped
• 1 tsp. grated lemon zest
• 1 tsp. grated lime zest

1 | Pulse cranberries and walnut halves in food processor until chopped but still chunky.
2 | Transfer mixture to large bowl, and add remaining ingredients. Season with salt and pepper, if desired. Cover, and refrigerate 2 hours, or overnight.