Holiday Harvest Dressing


  • 1 loaf cracked wheat bread
  • ½ cup dried apricots, quartered
  • 1 cup chopped walnuts
  • 4-5 stalks celery, finely diced
  • ½ cup of ghee
  • ¼ cup olive oil
  • Fresh ground black pepper to taste
  • Salt to taste
  • 3 Tbsp. Maharishi Ayurveda Organic Kapha Churna
  • 24 oz. of vegetable broth
  • ¾ cup of water
  • 3 apples, peeled, cored and diced into bite-sized pieces
  • 2 Tbsp. rubbed sage
  • 2 onions, chopped (optional)
  • Grated Romano for garnish


  1. Preheat oven to 300 °F.
  2. Spread bread on a large baking sheet and place in the oven to dry.
  3. After about 10 minutes, remove from oven. Bread should be dry.
  4. If needed, bake a little longer until fully dry.
  5. When finished, tear the pieces by hand into a large rectangular casserole dish.
  6. Add the water, sprinkle the bread with the chopped walnuts and mix together.
  7. In a large saucepan, add the ghee and olive oil.
  8. Bring to a medium-high heat and add the Organic Kapha Churna and rubbed sage.
  9. After the churna has been integrated into the oil, add the celery, onion (if desired), and apples.
  10. Sauté ingredients for several minutes until all are well coated in the spices.
  11. Add the vegetable broth to the pan and bring to a boil.
  12. Lower the heat to medium and cook until vegetables are tender.
  13. After cooking, pour mixture carefully over the dried bread-and-walnut mixture.
  14. Salt and pepper the top to taste and sprinkle the Romano.
  15. Raise the oven temperature to 400 °F and cover the casserole tightly with foil.
  16. Bake for 30 minutes and then uncover and bake for 10 more minutes until the cheese is lightly browned.


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