In this recipe, our Quinoa and Ancient Grain Blend puts a modern twist on traditional holiday stuffing. Although flavored with familiar seasonings such as Rubbed Sage and Whole Leaf Savory, this stuffing forgoes the bread in favor of gluten-free ancient grains including Quinoa, Millet, Kaniwa, Amaranth and Teff.
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Ingredients
Makes 8 servings
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5 Cups Chicken Stock
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2 Cups Quinoa & Ancient Grain Blend
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2 Tablespoons Olive Oil
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1 Medium Red Onion, diced
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2 Stalks Celery, diced
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1/2 Cup Bulk Sage Sausage
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2 Tart Apples (Such As Braeburn Or Granny Smith), diced
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1/2 Cup Dried Zante Currants
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1 1/2 Teaspoons Whole Leaf Savory, rubbed
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1 Teaspoon Rubbed Sage
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
Directions
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Preheat oven to 350°F. Grease inside of 9-inch by 13-inch baking dish; set aside.
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Combine Quinoa and Ancient Grain Blend with stock in large saucepan. Bring to a boil, reduce heat to simmer, cover and cook 15 to 20 minutes, until grains are cooked through. Let stand for 5 minutes off of heat, and fluff with fork.
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While grains cook, heat olive oil in large skillet over medium heat. Add onion and celery, and cook, stirring occasionally, for 3 minutes. Add sausage, breaking up with spoon, and cook 5 minutes, stirring occasionally, until brown.
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Add apples, currants, savory, rubbed sage, salt, black pepper and 1/4 cup water. Cook, stirring, until apples soften, about 10 minutes. Stir in cooked grains, tossing to evenly incorporate all ingredients.
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Transfer stuffing to prepared baking dish. Cover with foil, transfer to oven and bake for 20 minutes. Remove foil, and bake additional 10 minutes, until lightly browned on top.