Lentil Stuffing

This stuffing is one of my most favorites! It tastes like Thanksgiving and all things fall. The poultry seasoning gives it this festive flavor. It makes a great meal stuffed in a half of a squash (precook the squash first, then add the lentil stuffing and cook again!). You can also adapt the recipe to accommodate different food allergies. In the past I have substituted home-made almond milk for the milk and used corn flakes or rice cake pieces in place of the bread – experiment!

Ingredients
2 cups bread cubes
3/4 cup dry lentils
1/2 cup olive oil
1/2 cup walnuts, chopped
1 egg
1 cup milk
1 large onion, chopped
1 tsp. salt
1 Tbs. poultry seasoning (a mixture of some combination of dried/powdered sage, rosemary, thyme, marjoram, onion powder and celery seed)
black pepper

Soak the lentils overnight or for at least 4 hours. Cook until tender, cool and strain.

Combine all ingredients in a mixing bowl and mix well. Let sit for 15 to 20 minutes so the bread cubes can soak up the juice. Pour into a greased casserole dish, like a bread pan (approximately 8″ x 8″ or about 2 1/2 quarts) or into a pre cooked winter squash. Bake uncovered at 350 degrees for about 45 minutes.