Stuffing with Rose Hips and Juniper


Stuffing. My answer to ‘what is the one thanksgiving dinner meal item you would wanted to eat over and over again’. Our family love stuffing so much, that my mom will often make two different types. The traditional version of celery and onions, seasoned with sage, thyme and parsley and usually another that she’ll experiment with and which will change year-to-year. Sometimes it was cornbread stuffing to satisfy the cravings my sister would have for my grandma’s southern cornbread stuffing. I haven’t had my grandmother’s stuffing in many years now, but I feel like I can taste it even just at the thought of it.

This stuffing recipe was inspired by my foraging adventures. Hand picked junipers and rose hips. The rose hips provide a sweet citrus note that pairs perfectly with the herbs and juniper.

Stuffing with Rose Hips and Juniper

  • 1 ½ cups diced celery (3 stalks)

  • 1 onion, diced

  • ½ teaspoon juniper, crushed (5-6 berries)

  • ½ cup rose hips, seeds removed

  • ¼ cup chopped herbs (1 tablespoon each of fresh sage, parsley, thyme)

  • 3 cups day old bread cut into 1-inch pieces

  • 1 ½ cup chicken broth

  • 1 tablespoon butter

  • ½ - 1 teaspoon salt

  • ½ teaspoon pepper

Prepare rose hips. Remove the seeds of the rose hips by twisting the tops off and pulling gently. Cut or tear in half and scoop out the seeds with a spoon (grapefruit spoon is ideal). Set aside.

Preheat over to 350 degrees.

Melt butter in a large saucepan. Sauté celery and onions until translucent. Transfer mixture to a large bowl. Add rose hips, herbs, juniper, salt and pepper. Add cubes of bread and pour chicken broth over the mixture. Mix to combine. Place in a covered casserole dish. Cook for 30 minutes, or until liquid is absorbed. Remove lid and bake for an additional 10 minutes to crisp the top.


Orange Rose Butter

Orange Rose

Making homemade orange rose butter has become one of my favourite spring baking traditions. These fragrant first signs spring definitely recharges my foraging winter blues. The delegate petals of the wild rose pair oh so beautifully with citrus notes of orange. The perfect way to welcome a change of season. 

This butter is best paired over a freshly toasted piece of bread, drizzled with just the perfect amount of honey. 

Orange Rose Butter

  • 500 ml whipping cream

  • petals from ~ 15 wild roses

  • zest of one orange

  • pinch of salt

Place the whipping cream in a food processor and blend until the butter solids separate from the milk (forming buttermilk). Strain the butter out using a fine mesh sieve and rinse under cold water under it runs clear. Using a spatula or cheese cloth, squeeze as much of the liquid from the butter as possible. 

Mix in salt, orange zest and rose petals. Store in the fridge.

Don't throw out the buttermilk! You can use this in other recipes.  

Rose Butter
Orange rose butter
Orange rose butter
Orange rose butter