- Servings: 15
- Prep Time: 30 minutes
- Cook Time: Per directions on your turkey
- Total Time: 4-5 Hours
|2½ cups||Pre-cooked Quinoa, any type|
|3||Loaves Bread, torn up|
|1 can||Chicken Broth|
|1 Tbsp||Poultry Seasoning|
|1 tsp||Ground Black Pepper|
|4 sticks||Celery, diced and sauteed|
|2||Large Onions, chopped and sauteed|
Mix all ingredients together in large bowl or pan. Prepare your turkey as usual (I butter the inside of the bird and salt it before adding stuffing).
Put as much stuffing into cavities of the turkey as will fit nicely. Bake stuffed turkey according to directions on the turkey packaging. (I cover my turkey in aluminum foil after adding more broth or water to the pan, about 1 cup).
Put the remaining stuffing into a baking dish, cover with aluminum foil or lid and set aside until ready to bake. I bake this during the last hour of cooking the turkey. Adding broth or water if needed to moisten. (I baste my turkey and stuffing several times). I leave the foil or lid off the turkey during the last 1/2 hour.
Remove stuffed turkey from oven. Use a spoon to remove all of the stuffing from cavities and pan. Pile it on top of the excess stuffing in the other pan. Keep warm.
Let the turkey sit for about 15 minutes before carving. Enjoy!
By adding the quinoa, you are transforming the stuffing into a bit healthier version and it is also more filling. I hope you enjoy this as much as we do!