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Christmas stuffing

Prep Time:

30 mins

Total Time:

14 hours





About the Recipe

Savoury, and substantial stuffing, with the herbs, flavours and texture of a traditional English stuffing.



150g of washed cauliflower heads

200g of peeled zucchini

1 cup of ground almonds (preferably with skins)

2 small red onions

4 cloves of garlic

2 tsp of dried sage

2 tsp of dried thyme

1/2 cup of fresh parsley

1/2 cup of chopped spring onion

3/4 cup of water

1 tsp of salt (optional)


Step 1 Put the cauliflower heads, 100g of the zucchini, 1/2 a cup of the water and the ground almonds in the food processor and blend until mixed together well.

Step 2 Spread mixture evenly onto a dehydrator sheet and dehydrate for 10 hours.

Step 3 Remove from dehydrator and break into small pieces about the size of a penny.

Step 4 Put the other 100g of zucchini into the food processor along with all remaining ingredients and blend.

Step 5 Add the already dehydrated ingredients to the mixture and pulse until combined.

Step 6 Separate combined mixture with your hands and put on to dehydrator sheets evenly and dehydrate for 4 hours.

Step 7 Serve and enjoy.

Chef's Tips

  • You will need a dehydrator for this dish. I use a Lecon dehydrator. You can alternatively try using your oven at it's lowest heat with the door ajar. You would have to watch the food closely as it dehydrated in the oven.

  • Enjoy this dish with my Christmas cranberry sauce and my Christmas dressing with a big salad of your choice.

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