Recipe
Author
Hy-Vee Test Kitchen
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Description
This stuffing is nearly a meal in itself! Serve it like a pilaf with shredded turkey mixed in for a delicious meal of leftovers.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee butter | ||
| 1 large onion, finely chopped | ||
| 2 stalk(s) celery, finely chopped | ||
| 2 apples, such as Granny Smith, cored, peeled and chopped (about 2 c.) | ||
| 2 clove(s) garlic, minced | ||
| 2 tbsp. chopped fresh thyme | ||
| 4 c. cooled cooked quinoa | ||
| 2 c. cooled cooked wild rice | ||
| ¾ c. Hy-Vee dried cranberries | ||
| ¼ c. chopped fresh parsley | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. freshly ground Hy-Vee black pepper | ||
| 3 Hy-Vee large eggs, beaten | ||
| ½ c. Hy-Vee walnut pieces or Hy-Vee pecan pieces |
Directions
- Preheat oven to 350 degrees. Grease a 13-by-9-inch baking dish; set aside.
- In skillet, heat butter over medium heat; cook onion, celery, apples, garlic and thyme for 6 to 8 minutes or until onion and celery are tender. Transfer to large bowl; let cool completely.
- Add quinoa, wild rice, cranberries, parsley, salt and pepper to onion mixture; add eggs, stirring until combined. Transfer to prepared baking dish; cover with foil.
- Bake for 30 to 40 minutes or until heated through. Sprinkle walnuts over top in last 15 minutes of cooking time.
- Tip: Garnish with extra chopped parsley or top with a little crumbled goat cheese. Substitute sage or rosemary for thyme if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 270mg
- Total Carbohydrates: 36g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee.