Yes, for those who choose to eat gluten-free, there is a delicious savory dressing which can be used for roasted poultry. The al dente texture of the quinoa along with it’s nutty flavor marries well with Grandma Ruth’s poultry rub seasoning, sauteed onions, celery and mushrooms and a Granny Smith apple tossed in for texture. Couldn’t be easier, and you may find that you no longer yen for that traditional turkey stuffing!
Quinoa Savory Dressing
Ingredients:
- 2 cups quinoa
- 4 cups chicken or turkey stock
- 2 Tbl unsalted butter or vegetable oil
- 1 medium onion chopped
- 2 stalks celery, chopped
- 1 lb mushrooms
- 1 Granny Smith apple
- 1/2 Tbl Grandma Ruth’s poultry rub seasoning
- 1 Tbls fresh flat leaf parsley, chopped
In a 4 qt pot, melt the butter and sweat the veggies until soft, several minutes. Add the seasoning, apple bits, stock and quinoa and bring to a boil.
Cover and simmer over low heat for 15 minutes. If too much stock remains, drain the excess in a colander. Fluff the quinoa and stir in the parsley.
