Raw Thanksgiving Stuffing

• 1 7.5-oz. pkg. fresh cranberries
• 2 cups walnut halves
• 4 Fuji apples, diced (4 cups)
• 6 celery ribs, thinly sliced (2 cups)
• 2 cups chopped pecans
• 1 fennel bulb, diced (1 1/2 cups)
• 3 green onions, thinly sliced ( 1/2 cup)
• 1/2 cup olive oil
• 1/2 cup maple syrup
• 1/2 cup orange juice
• 2 Tbs. mixed fresh herbs, such as oregano, marjoram, rosemary, finely chopped
• 1 tsp. grated lemon zest
• 1 tsp. grated lime zest

1. Pulse cranberries and walnut halves in food processor until chopped but still chunky.
2. Transfer mixture to large bowl, and add remaining ingredients.
3. Season with salt and pepper, if desired.
4. Cover, and refrigerate 2 hours, or overnight.

fresh cranberries, walnut halves, apples, celery, pecans, fennel bulb, green onions, olive oil, maple syrup, orange juice, herbs, lemon zest, lime zest

Taken from www.vegetariantimes.com/recipe/raw-thanksgiving-stuffing/ (may not work)