Gluten-Free Apple Cranberry Stuffing

My brother & sister-in-law hosted Christmas dinner this year in their new home. It was beautiful! Our parents would've been so proud! I think it is only when you host a dinner as important as Christmas that you truly appreciate all those dinners your parents and grandparents hosted all those years. Wow, its a lot of work and they always made it seem so effortless. My contribution and to help lessen the load was the stuffing, brussel sprouts and sweet potatoes. This also meant I was able to put my own healthy twist on these dishes. This is the stuffing recipe I used. Its gluten free and very nutritious! And although the holidays are a time to enjoy and indulge, with all the drinks, sweets and hors d'ouvres, you may want to try to limit some of those faux pas' at the dinner table (especially if you are saving yourself for dessert;)

Ely & Jason - the host/ess' with the mostess!!

 

• 2 cup quinoa
• 1 large onion, chopped
• 2 Tbsp butter or coconut oil
• 1 ½ cups celery, finely chopped
• 1 apple, roughly chopped
• ¼ cup dried cranberries
• ½ cup chopped walnuts
• 1 Tbsp fresh sage
• 2 tsp fresh thyme
• 1 tsp fresh rosemary
• salt and freshly ground black pepper

1.       Rinse the quinoa and put in a saucepan. Cover with water. Bring to the boil and  

     cook for about 15 minutes or until the grain is soft. Drain.

2.       While quinoa is cooking, fry the onions in the butter until soft.

3.       Add the celery and walnuts and continue cooking for 5 minutes.

4.       Mix the rest of the ingredients together in a bowl.

5.       Use to stuff the neck cavity of the turkey. For vegans/vegetarians - keep in separate 

     casserole dish and cook for 30-40 minutes at 325 degrees F.