Apple and Fennel Quinoa Stuffing
Products you'll need:
CAMPBELL’S® Ready to Use Vegetable BrothYou select your ingredients with care. Select your broth the same way.
•No artificial colours or flavours
•Prepared in Canada
•Seasoned to perfection for a rich, authentic vegetable flavor
•Campbell’s® - #1 selling broth in Canada!
VIEW FULL PRODUCT INFORMATION (opens a new window)
- 1 CAMPBELL’S® Ready to Use Vegetable Broth
- 2 cups (500 mL) uncooked red quinoa
- 2 tbsp (30 mL) butter
- 1 tbsp (15 mL) olive oil
- 2 medium macintosh apples, cored and diced into medium-sized pieces
- 1 large onion, diced
- 1/2 small fennel bulb, diced
- 4 scallions, chopped, separating whites and greens
- 1 cup (250 mL) toasted almonds
- 1 tbsp (15 mL) fresh sage
- 2 tbsp (30 mL) fresh thyme, chopped
- 2 tbsp (30 mL) fresh parsley, chopped
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) freshly ground black pepper
- In a large saucepan, over medium high heat bring vegetable broth to a boil; add quinoa. Cover and reduce heat to simmer for 20 minutes. Turn off heat and leave covered for 10 minutes.
- In a large skillet over medium high heat, melt butter and oil until bubbly. Add apples, onion, fennel and whites of the scallions, and cook for 2 minutes.
- Remove from heat and stir in almonds, quinoa, sage, thyme, parsley, salt and pepper. Serve warm or let cool completely if using to stuff a turkey.
- The stuffing can be made up to 3 days ahead and stored in an air-tight container. Heat in a covered casserole at 350°F (180°C) for 20 minutes.) Provide 1 or 2 tips on ingredient substitution, etc.
- Vegetable broth can be substituted with CAMPBELLS® Chicken broth.
- Sprinkle with fresh parsley before serving for a pop of colour!
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|Amount Per Serving|
|Dietary Fibre||5 g|
- Source of calcium
- Good Source of fibre
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