Quinoa and mixed fruit stuffing
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Fennel pork sausage, removed from casings and crumbled |
| 1 | large | Onion(s), finely chopped |
| 1 | large | Garlic clove(s), minced |
| 1 | large | Tart green apple peeled and diced |
| 1 | medium | Ripe pear peeled and diced |
| 1 | large | Navel orange |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 145 | ||
| ⅔ | cup | Dried currants |
| ⅔ | cup | Toasted walnuts coarsely broken |
| 1 | tablespoon | Thyme leaves or |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground coriander seeds |
| 3 | cups | Cooked quinoa (use Method 2) |
| 2 | tablespoons | Flat leaf parsley, minced |
| Salt and pepper to taste | ||
Directions
In a large skillet, saut the crumbled sausage over medium heat until it loses its color. Lift out with slotted spoon and set aside. To the same skillet, add onions and garlic and cook, stirring occasionally, for about 5 minutes or until the onions are translucent. Lower the heat, stir in the apples and pears and continue cooking, stirring occasionally.
Remove the peel from the orange with a vegetable peeler and mince it finely. Then peel and discard the white pith from the orange. Cut the orange into pieces and add to the skillet with the remaining ingredients, including the reserved sausage. Stir to combine, then cook for 2 minutes more. Set aside to cool. Can be prepared in advance and refrigerator. Leftover stuffing can be frozen. makes enough for 2 chickens or 1 small turkey.
Submitted By DIANE LAZARUS On 03-27-95