Lori: I want socca at Thanksgiving.
Michelle: k, how do you want to make it?
Lori: Well we are making roasted veggies, I wonder if we could combine them with the socca.
Michelle: Ya,we could make socca a day early to dry it out some, and then make a vegetable socca stuffing with it.
And to be honest we did not write this socca stuffing recipe down, but it is a pretty forgiving recipe You can season and use any vegetables or sauce you like! This is just what we did.
Pure2raw Recipe: Gluten-free Vegetable Socca Stuffing
- 1 day old socca (we did a thin version so it would be crispy, a 1-1 ratio)
- 2-4 beets
- 1 bulb of fennel
- 1 winter squash (we did blue hubbard)
- Fresh rosemary, sage, thyme
- coconut oil
- cinnamon (we just sprinkled some in)
- 3/4 cup carrot cheez sauce (could do 1 cup, depends how coated you want stuffing to be)
Peel and chop veggies, toss in coconut oil with a handful of fresh spices. Roast in 350 degree oven, for about 20-30 minutes. *This can be done a day before.
© 2010 Pure2raw
Rip socca into pieces.
Add remaining ingredients into bowl.
Roasted blue hubbard squash.
Toss together with some cinnamon and carrot cheez sauce. Place into baking dish.
Place back in oven for about 20 minutes, basically to re-heat everything up.
Or you can make this the day before, and place in 350 oven for about 30 minutes to warm up before serving.
We are already thinking of another version of this vegetable socca stuffin to do for Christmas!! So easy, and a crowd pleaser : ) Even the omnivores enjoy this!!
For another easy no bread stuffing check out our friend Katie’s bread-free stuffing.
Till next time,