Gluten free option for stuffing.
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.
Recipe last updated on 07-Dec-2013 03:43 PM
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