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.
Servings: 6 People*
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.