Holiday Stuffing Loaf

Ingredients

2 cloves Garlic, chopped fine

2 tbsp Rosemary

2 cups Walnuts, soaked 12 hours and drained

1 tbsp organic unpasteurized white Miso

1 cup Parsley sprig (as garnish)

2 tbsp fresh Sage

2 tbsp fresh Thyme

2 cups Almonds, soaked 12 hours and drained

1 large Onion, chopped very fine

6 stalks Celery, chopped fine

1 cup Cranberries (as garnish)

Directions

1Place garlic in a food processor and process

2Then add sage, rosemary, and thyme, processing well

3Next add walnuts, almonds, and miso, one at a time and continue to process

4Spoon mixture into a bowl

5Stir in onion and celery. Spoon mixture onto a Paraflexx® lined Excalibur® Dehydrator tray and form into an oval loaf shape

6Dehydrate at 105 degrees F for 6 hours

7Flip loaf and remove Paraflexx® sheet

8Dehydrate for an additional 4 to 6 hours. Garnish with parsley and cranberries