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!
Quinoa and Chestnut Stuffing
Ingredients
- 1 cup quinoa I use tricolor quinoa
- 2 1/4 cups vegetable broth divided
- 4 tablespoons olive oil or vegan butter
- 1 medium onion diced
- 4 to 5 stalks celery sliced
- 16 ounces mushrooms sliced
- 1/2 teaspoon ground black pepper
- 3 to 4 sprigs fresh thyme
- 1 teaspoon poultry seasoning or 1/4 teaspoon each ground thyme, rosemary, sage and marjoram
- 6 to 8 ounces roasted and shelled whole chestnuts
- 3 tablespoons golden raisins
- 3/4 to 1 teaspoon salt
Instructions
- 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.
I just made this today, wanted to find something with chestnuts since I got them on a whim at Trader Joe’s yesterday. I made a few substitutions to make it lower in FODMAPS (substituted craisins for raisins, cut back on the celery some, substituted green onion for the white one) but it still turned out amazing! I baked it after blending everything to help flavors meld a little more. I’m going to give this recipe to a vegan GF friend of mine, I know she will love it. Thank you for a GREAT recipe I will be using again & again. Liz G
I’m so thrilled to hear you enjoyed this, Liz! Love your substitutions, too. Thanks so much for sharing! xo
This looks fantastic! A great healthy alternative.
Yay, I have been waiting for this post!! I LOVE everything about your new design, especially your new logo! Erin and Melissa are just so talented, aren’t they? And this dressing- heavenly. Love everything about it- the chestnuts, quinoa, raisins- putting it on my list of recipes to try. :)
Emily! Thanks so much…you are the sweetest! xo
Caroline I love the new site! So clean and crisp and completely delicious. I love this stuffing recipe! Definitely sharing this one :) xo Karista
Thanks so much, dear friend! xo