Savory Stuffing
Ready In: 50 mins
Serves: 4-6
Ingredients
- 2 tablespoons butter (30 mL)
- 1 cup onion, diced (250 mL)
- 1 cup celery, diced (250 mL)
- 1 cup white button mushrooms, chopped (250 mL)
- 3⁄4 cup quinoa (185 mL)
- 1 1⁄2 cups chicken broth (375 mL)
- 1 bay leaf
- 1 teaspoon poultry seasoning (5 mL)
- 1⁄4 teaspoon dried marjoram (1 mL)
- 1 tablespoon fresh parsley, chopped (15 mL)
- 1⁄4 cup cooked bacon, crumbled (60 mL) (optional)
- salt
- pepper
Directions
- In a medium saucepan, melt the butter and sauté the onion, celery and mushrooms until tender, about 7 minutes. Add the quinoa, broth, bay leaf, poultry seasoning and marjoram. Cover, reduce heat to a simmer and cook for 10 minutes. Turn off heat and leave on the burner for 7 more minutes without removing the cover. Toss in the parsley and bacon (if using). Season with salt and pepper.
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