This stuffing uses quinoa and rice instead of bread, but keeps it just traditional enough with delicious seasonal flavors. Everyone will be wanting seconds!
Ingredients
2 stalks celery, leaves chopped
2 carrots, peeled and chopped
1 medium onion, peeled and chopped
1 6 oz package baby Bella mushrooms, wiped clean, stems removed, and chopped
2 tbsp of olive oil
1 cup mixed dried fruit (recommend apricots and cranberries) chopped if needed
1 large apple, peeled, cored, and chopped
2 cups cooked rainbow quinoa
1 cup cooked mixed rice like Lundberg wild blend rice
1 tsp butter
1 1/2 cups broth, vegetable or chicken
Salt and pepper to taste
Instructions
Preheat oven to 350° F.
In a large sauté pan over medium high heat, add olive oil.
Cook the celery, carrots, onion, and mushrooms until the onions are starting to turn lightly golden, about 5 minutes.
To a large mixing bowl add the cooked vegetables, dried fruit, apple, cooked grains and mix to combine.
Season with salt and pepper to taste.
Butter a 9 x 13 baking dish and scrape the stuffing mixture into the dish.
Pour over the broth and cover with foil.
Cook for 20 minutes.
After 20 minutes remove the foil and cook 10 minutes more.