Gluten-Free Stuffing - a Healthy Twist on a Family Favourite

Gluten-Free Apple Cranberry Stuffing

Thanksgiving is a time to let lose and cheat a little on those diet restrictions you have stuck to so well all year. However, 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;). 

Here is a wonderful healthy new idea for an old family tradition. Stuffing; a must have on the dinner table, minus the gluten and refined grains that we can all certainly do without.

• 1 cup quinoa
• 1 large onion, chopped
• 2 Tbsp butter (olive oil for vegans)
• 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.