Apple And Fennel Quinoa Stuffing Recipes

QUINOA STUFFING (VEGAN + GLUTEN-FREE)

Steps:

• Prepare your quinoa (you can do this step a couple days in advance if desired). Use my stovetop directions or my Instant Pot directions. You will need 1 cup of dry uncooked quinoa for this recipe which yields about 3 cups of cooked quinoa. With either method you can cook the quinoa in water or in vegetable broth (or no-chicken broth) if desired for more flavor.
• Heat 1 tablespoon of the butter in a dutch oven over medium heat. When the butter starts to melt add onion, salt and pepper. Stir for 2 minutes. Add garlic and saute another minute.
• Add celery, fennel and mushrooms and cook for 10-15 minutes until the celery and fennel soften and the mushrooms release their juices and the juices start to evaporate a bit. Stir frequently throughout this cooking stage.
• Stir in the herbs, apple and pecans if using. Cook, stirring, for 3-5 minutes.
• Add the cooked quinoa, stir to combine, and cook for 3 minutes to warm and slightly toast and flavor the quinoa. Taste and add more seasonings if desired. I typically add a bit more salt, butter and herbs at the end.
• Serve immediately or allow to fully cool before storing. You can store in an airtight container in your refrigerator for up to 5 days.

QUINOA STUFFING

Steps:

• Preheat the oven to 350°F.
• Combine the stock and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa and bring back to a boil. Reduce the heat to low, cover, and simmer for 12 minutes, or until the quinoa has absorbed all the liquid.
• Meanwhile, melt the butter in large skillet over medium heat. Stir in the onion and celery and cook, stirring occasionally, until translucent, about 10 minutes.
• Remove the onion mixture from the heat and add the quinoa to the pan. Stir in the sage and salt and pepper and mix thoroughly. Transfer the stuffing to an 8-inch square pan and bake for 30 minutes.
• Garnish with parsley before serving.

ROASTED APPLES AND FENNEL

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

FENNEL-SAUSAGE STUFFING

Steps:

• In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

APPLE-FENNEL STUFFING

Steps:

• Make Classic Stuffing with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
• Photography by Charles Masters