How often can you say, “This is how I hoped it would be?” I’ve said it twice in the past few days, so I’m feeling really thankful right now.
First, welcome to my new and updated site! I’m super excited for you all to browse through and see what’s new! You’ll find that searching for recipes is going to be a lot easier now! Let me know what you think below!
This stuffing is another reason I’m feeling goooood! So, technically, we should be calling this a dressing, since I personally will not be stuffing anything with it, but I think we all relate to the term stuffing, right? This is so simple, coming together in a skillet and freeing up the oven for the rest of your meal. The roasted chestnuts add so much to this. They are slightly sweet and hearty. You can find them roasted and shelled in jars or in vacuum sealed packages or you can roast your own and really get into the holiday spirit!
- 1 cup quinoa (I use tricolor quinoa)
- 2¼ cups vegetable broth, divided
- 4 tablespoons butter or olive oil to keep this vegan
- 1 medium onion, diced
- 4 to 5 stalks celery, sliced
- 16 ounces mushrooms, sliced
- ½ teaspoon ground black pepper
- 3 to 4 sprigs fresh thyme
- 1 teaspoon poultry seasoning (or ¼ teaspoon each ground thyme, rosemary, sage and marjoram)
- 6 to 8 ounces roasted and shelled whole chestnuts
- 3 tablespoons golden raisins
- ¾ to 1 teaspoon salt
- In a fine mesh sieve, rinse and drain the quinoa.
- In a medium saucepan, combine the quinoa and 2 cups of the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 to 12 minutes. When done, remove from the heat and cover.
- In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook until the onions are just becoming translucent, about 8 minutes. Add the mushrooms, black pepper and the fresh thyme sprigs. Continue to cook until the mushrooms are just beginning to become a bit golden. Add the poultry seasoning, chestnuts, raisins and quinoa. Stir to combine. Add the last bit of vegetable broth and season to taste.