Wild Rice and Quinoa Stuffing with Apples and Cranberries

Recipe

Side Dish
Wild Rice and Quinoa Stuffing with Apples and Cranberries

Primary Media

Wild rice and quinoa in a circular serving platter on orange napkin

User Rating

4 out of 5 stars
Rate it:
1 ratings

Recipe Data

10
Servings
15min
Prep
1hr
Total

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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.

 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
c.Hy-Vee butter
1large onion, finely chopped
2 stalk(s)celery, finely chopped
2apples, 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
3Hy-Vee large eggs, beaten
½ c.Hy-Vee walnut pieces or Hy-Vee pecan pieces

Directions

  1. Preheat oven to 350 degrees. Grease a 13-by-9-inch baking dish; set aside.
  2. 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.
  3. 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.
  4. Bake for 30 to 40 minutes or until heated through. Sprinkle walnuts over top in last 15 minutes of cooking time.
  5. 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.