Thanksgiving Stuffing

This is my second try at making stuffing this season and boy am I glad I gave it another shot!  My first attempt was not good, but I learned a lot.  This time I added mushrooms and chopped everything into small, equal-sized pieces, which helped the texture of the dish a ton!  I have to say it is the best stuffing I’ve ever tasted (sorry, Dad). Let me know what you think!


  • ½ onion, chopped
  • 3-5 cloves garlic, minced
  • 3-5 mushrooms, cubed
  • 2 carrots, chopped
  • 3-5 stalks celery, chopped
  • 1 parsnip, chopped
  • 1 cup green lentils, dry
  • 3-5 slices of bread, stale and cubed (I use Ezekiel sprouted grain bread-#holybread)
  • ¼ cup raisins
  • 1L veggie broth
  • 2 Tbsp. tamari
  • ½ tsp. each of thyme, rosemary, oregano, and pepper
  • Salt to taste


  1. Preheat oven to 400°F
  2. In an Instant Pot or other pressure cooker, add all ingredients except for bread and raisins
  3. Pressure cook vegetables and lentils on high for 15 minutes (if you do not have a pressure cooker, cook mixture on the stove until lentils are tender)
  4. In a bowl, combine stale bread cubes and raisins
  5. Once cooked, add lentil mixture to bread bowl (season to taste)
  6. Once thoroughly mixed, transfer mixture to oven-safe baking dish
  7. Bake in oven for 10 minutes
  8. Take dish out of oven and let cool for 5-10 minutes
  9. Enjoy!

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