Cranberry & Quinoa Turkey Stuffing

OK.. So.. The Christmas Dinner Stuffing – It’s one of the most important components of the Christmas Dinner and one of everyone’s favourite sides.
Families and hosts choose to do their stuffing in many different ways so you can interpret this recipe and serving suggestion to whatever method suits you and your meal. This is a quirky version of the staple side but trust me when I tell you it is actually so tasty and works incredibly well as a stuffing. This can be made in advance too as it freezes so well and can be taken out the night before for your prep.

Again, you can twist this recipe to make it your own by adding different types of nuts or extra seasoning of what you deem suitable. Other fruits such as pears can also be added.
Make sure to make plenty if the people you are cooking for are anything like my family – the stuffing is always one of the first dishes to be finished first and you always need to keep some for the sandwiches later that night and the next day – essential!

Ingredients

100 grams Quinoa, rinsed
400 ml Water (or stock)
1 Brown Onion, finely chopped
1 Red Apple, grated
¼ cup Pine Nuts
¼ cup Dried Cranberries
¼ cup Chopped Hazelnuts
1 clove Garlic, crushed
Salt & Pepper to taste
Dash of Olive Oil

Method

If you prefer Stuffing as a Side Dish:
In a pot on the hob, cook the quinoa as directed on the packet. I usually follow the instructions of bringing the quinoa to the boil, reducing the heat and simmering for 15 minutes. Remove from the heat, drain and let stand for about 10 minutes until all the excess water has been absorbed. Fluff with a fork.
Heat some olive oil on a hot pan and add the brown onion, garlic and pine nuts and cook lightly until browned.
Add the mix from the pan and all of the other ingredients to the cooked quinoa and mix thoroughly.
Serve with your main meal as desired.

If you prefer Stuffing your Turkey before cooking:
In a pot on the hob, cook the quinoa as directed on the packet. I usually follow the instructions of bringing the quinoa to the boil, reducing the heat and simmering for 15 minutes. Remove from the heat, drain and let stand for about 10 minutes until all the excess water has been absorbed. Fluff with a fork.
Add all remaining ingredients to the cooked quinoa and mix thoroughly.
Pack lightly into uncooked turkey.
Roast turkey as directed.

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