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Ma McCarthy's Legendary Stuffing

My mom has been making her legendary stuffing at every holiday and family gathering for as long as I can remember. It is full of wholesome, delicious and nutrient-dense ingredients.
Dec 17, 2018 | Joy McCarthy

My mom has been making her legendary stuffing at every holiday and family gathering for as long as I can remember. When I asked her to share her recipe with me, she said it was in her head (uh-oh) and had never written it down (double uh-oh) but she’d be happy to tell me over the phone (yay!).

She shared her go-to ingredients along with her favourite bread to make it with - Silver Hills Ancient Grains or Squirelly bread. Side note: This is also my favourite bread to make almond butter banana toast.

I’m very happy to report, I made it and it was just as delicious as my Mom’s! Hurray! Especially because now I can share it with you. I only made a few modifications to my mom’s original recipe (can’t mess with a legendary recipe) by adding more dried herbs.


This stuffing is totally plant-based so that everyone can enjoy it. The key to good stuffing however, is good quality bread. I love Silver Hills Bakery because all of their breads are sprouted. This makes the wheat much easier to digest and less inflammatory in our system. The anti-nutrients are also eliminated so that you can easily digest all the nutrients in this bread.

No one will have a clue how healthy this stuffing is because I’ve also packed it with some hearty ingredients.

This stuffing has it all – apple, celery, onion, pumpkin seeds and walnuts. It’s fulfilling and full of gut-loving fibre! You’ll definitely want to leave room on your plate for this stuffing. It’s so incredibly flavourful, you don’t even need any gravy. I know this is a bold statement and I stand behind it!

Get the recipe:

Mains & Sides
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  • 12 pieces Silver Hills Sprouted Bread*
  • 3 cups veggie stock
  • 2 apples, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup celery, finely chopped
  • 1/2 cup chopped walnuts
  • 1/4 cup pumpkin seeds
  • 4 tbsp extra-virgin olive oil (2 tbsp for sautéing and 2 for stuffing)
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried rosemary
  • 1 tbsp dried sage
  • 1/2 tsp sea salt
  1. Preheat oven to 350F (180C) Once the bread is stale (but not hard as a rock), slice into cubes and place in a large mixing bowl.
  2. Meanwhile, heat 2 tbsp of olive oil at medium heat on a large fry pan and sauté onions and celery for 5 to 7 minutes until tender.
  3. Add the sautéed mixture to the cubed bread and mix together. Next, add the chopped apple, fresh parsley, dried herbs, chopped walnuts and pumpkin seeds. Mix together.
  4. Next, pour the stock over top of the stuffing mixture, as well as the remaining 2 tbsp olive oil. Add sea salt to taste.
  5. Transfer stuffing to a large baking dish. I used an oval baking dish that’s about 11”x8”. It’s kind of an odd size because it’s oval, but you could use any baking dish and just adjust the baking time if the stuffing is thinner and bake it a little less.
  6. Bake uncovered for 40-50 minutes. If the top is getting too brown, cover with tin foil but remove 10 minutes before finishing to get the top nice and crispy. Feel free to drizzle a little more olive oil on top to help it get crispy.
  7. Enjoy right away!


Serves 8
*Let it sit out of the package overnight to go stale

There you have it, my mom’s Legendary Stuffing.

I hope I make you proud Ma McCarthy!

Joy xo

This post was created in partnership with Silver Hills Bakery, however all opinions are always my own. Read more about partnership ethos here.

Mom   •   December 17, 2018

Yes, ALWAYS make me proud! xoxo

Joy McCarthy   •   December 18, 2018

Nadine Allaham   •   December 18, 2018

Aww so sweet to feature your mom. Very similar to my momma's stuffing. She uses almonds and chestnuts rather than pumpkin seeds and walnuts and adds carrots too

Joy McCarthy   •   December 18, 2018

Sue   •   January 14, 2019

Loved this recipe so much it will be a family tradition from now on! Thank-you so much for sharing. ❤️❤️

Joy McCarthy   •   January 14, 2019

Leigh   •   October 11, 2019

Happy a thanksgiving Joy to you and your family! May I ask what type of apples you use?

Joy McCarthy   •   October 11, 2019

Allyson   •   October 11, 2019

Yum! I am definitely going to make this recipe for this weekend !

Joy McCarthy   •   October 11, 2019

Sandra Pereira   •   October 11, 2019

Would this be ok for a gluten-free person to eat?

Joy McCarthy   •   October 11, 2019

Gina   •   October 14, 2019

Made this in a GF version yesterday for today's turkey feast! So simple and delish! Unfortunately, there's almost none left for today's actual turkey feast... LOL (Thank you, Ma McCarthy!)

Joy McCarthy   •   October 14, 2019
Sandra Pereira   •   November 21, 2019

Julie R.   •   November 23, 2019

I wonder if this would work in a slow cooker. I’m the designated stuffing maker this year for Christmas and my parents will surely have their oven full of ham and chicken. This recipe sounds wonderful!

Joy McCarthy   •   November 25, 2019

krishbnendu   •   December 3, 2019

Thanks for your delicious recipe with . I will put this to my ayurvedic resorts in kerala.

Joy McCarthy   •   December 3, 2019

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