How are you feeling about the upcoming holidays? Are you worried about being able to stay on track and stick to your clean eating plan?
One of the keys I’ve found to navigating social situations where food is involved is to make sure I bring something that I know is healthy.
Stuffing has always been one of my favorite parts of Thanksgiving dinner, so I created this healthier version. It includes celery, onion, green apples, craisins, cilantro, and chestnuts. The combination of these ingredients makes a beautiful dish, full of different flavors and textures. I was really happy with how it turned out! I hope you like it.
Quinoa Cornbread Stuffing
- 2 Tbsp. olive oil
- 1 onion chopped
- 2 cloves garlic finely chopped
- 6 stalks celery chopped
- 2 green apples with peel, chopped
- 5 1/2 cups chicken broth
- 2 cups dry quinoa
- 1 tsp. sea salt
- 1 tsp. poultry seasoning
- 1/2 tsp. ground black pepper
- 1 cup dried cranberries
- 1 cup chestnuts can also use pecans or pine nuts
- 1 box Mrs. Cubbison's Seasoned Cornbread Stuffing
- 1 cube butter
- Heat oil in large saucepan
- Add onion and garlic; cook for 2 minutes.
- Add chopped celery and apple; cook until tender.
- Add 4 cups broth, quinoa, salt, poultry seasoning, and pepper. Bring to a boil. Reduce heat to medium-low. Cook, covered, for 15 minutes or until most of the liquid is absorbed.
- Add butter and stir until melted.
- Stir in cornbread stuffing mix and the additional 1 1/2 cups chicken broth.
- Add craisins, nuts, and cilantro.