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Tracy, New Brunswick, Canada

Cranberry Quinoa Stuffing Recipe

Gluten free option for stuffing.

yield: 8-10

type: Main Dishes

rating:   Rate this recipe!


150 g pancetta bacon
1 medium onion
1 medium apple
2 stalks celery
1 clove garlic
1 tbsp parsley
1 tsp each rosemary, sage, summer savoury, thyme
1 L chicken stock
1 1/2 cup quinoa
1 cup wild rice
100 g dried organic cranberries
salt and pepper


Saute pancetta, celery, onion, apple and spices in a large pot until the pancetta is crisp and the onion and celery are translucent.

Add quinoa, wild rice and chicken stock to pot and bring to a boil.  Turn down and let simmer for 20-25 minutes until quinoa and wild rice are soft.

Season with salt and pepper to taste.

Stir in dried cranberries.

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Recipe last updated on 07-Dec-2013 03:43 PM