I adapted this recipe from Matt Amsden’s Cookbook “Rawvolution – Gourmet Living Cuisine”. I thought I wouldn’t be able to match cooked stuffing, which is my holiday favorite. I’ll never need that old stuff again with this recipe!

Recipe Directions

Mix all the ingredients and enjoy!

Lovingraw's Thoughts

By lovingraw

I adapted this recipe from Matt Amsden’s Cookbook “Rawvolution – Gourmet Living Cuisine”. I thought I wouldn’t be able to match cooked stuffing, which is my holiday favorite. I’ll never need that old stuff again with this recipe!

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Comments

Top voted

9 votes
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That looks absolutely amazing! I'm so happy not to have to give up stuffing for Thanksgiving.

8 votes
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I just made this - I forgot the celery though! I also added rosemary and fresh sage, and some almond butter which made it hold together better, then formed it into stuffing balls. It was really good but I think I might marinate the mushrooms in less nama shoyu than I did this time.

7 votes
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i am surly would like to try this one, i have a matt's book ~THANKS!

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8 votes
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I just made this - I forgot the celery though! I also added rosemary and fresh sage, and some almond butter which made it hold together better, then formed it into stuffing balls. It was really good but I think I might marinate the mushrooms in less nama shoyu than I did this time.

Top Voted
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i just made it. its good but is missing something

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i tried it out this weekend! i did crimini, shiitake and chantrelle. it was delish!

i paired it with applesauce, it was oh so good. i'm definately making this for thanksgiving and with more onions next time. YUM!

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Great idea! If I have to make any raw stuff for Thanksgiving, this will great!

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Just made this recipe and it turned out really good. I added a bunch of sage and a bit of fresh rosemary to mine. Thank you so much for posting the recipe!

7 votes
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i am surly would like to try this one, i have a matt's book ~THANKS!

Top Voted
9 votes
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That looks absolutely amazing! I'm so happy not to have to give up stuffing for Thanksgiving.

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