Ask anyone what their favorite holiday dish is and they will say “the stuffing”.
Stuffing is delicious and satisfying but often laden with carbs and fat. Using quinoa reduces the carbs and increases the protein. It could balance a meal that is typically carb heavy.
Sage - Quinoa dressing
I am making this recipe early in the season to test it out. I would normally use Arrowhead mills corn meal stuffing mix but it is unavailable. I decided to try quinoa and some sourdough cubes instead. I am not 100 % gluten free but I do limit gluten.
Print Recipe
Ingredients
- 3 Cups Quinoa Yeild when cooked
- 1 Pkg Pacific mushroom broth (separated) Sub any broth
- 1 Cup Chopped celery 1/3" chop
- 1 Cup Diced onion 1/3" dice
- 3 Tbsp Poultry Seasoning
- 1 Tbsp Sage
- 1 Cup Sourdough or other bread
- 1 Tsp Salt
- 1 Tsp Pepper
- 1/2 Cup Pecan pieces
Instructions
- Cut your bread into cubes and toast it until lightly browned. Set aside.
- Wash and cook your quinoa in your broth per package instructions and replacing the required amount of water with your broth.
- Chop your onions then your celery.
- In a non-stick skillet, saute your onions in a little broth until the onions are slightly translucent. Add your celery and continue cooking until the onions are slightly caramelized and your celery is slightly translucent and still a little crisp.
- Add your seasoning, pecans, toasted bread cubes and one cup of broth to the celery and onions. Use a spatula to mix the ingredients together. Add more broth if necessary. You want just enough to moisten the bread.
- Add in the pecans
- It is ready to eat but you can arrange in a baking dish and bake for up to 15 minutes of just keep it in the oven to stay warm.
Notes
This recipe brought to you by Snap Pea Sheep
* Please note you will need to double this recipe if you are serving it as a side and using it in your wellington!
I am using this particular recipe two ways. I will be using two cups of the recipe for my mushroom wellington and the rest in a stack of vegetables.
The stack of vegetables will have the dressing on the bottom, then a layer of butternut squash and topped with mashed potatoes sprinkled with fresh parsley and served with mushroom gravy.
You could totally make these layers in a lasagna pan. If doing so I would recommend baking the dressing for about 15 minutes first then add the squash. Put back into the oven to caramelize the sage-maple glaze. Then finish with the mashed potatoes.
Cut squares, drizzle with gravy and sprinkle with parsley.
