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This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions.

Whole Living, November 2010

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Servings:
8
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Ingredients

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Directions

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  • Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)

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  • Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.

  • Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.

  • Serve with Mushroom Gravy (optional).

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