Thanksgiving just isn't Thanksgiving without stuffing! This recipe combines the classic flavors of sausage stuffing with the protein power of ancient grains to pack a flavorful and nutritious punch!
Serving : 1/3 cup
Number of Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
2 c. low-sodium chicken broth 1/3 c. red quinoa 1/3 c. amaranth Nonstick cooking spray 1 small onion, diced 1 small red pepper, diced 1 small green pepper, diced (optional) 1 cup sliced mushrooms 1 lb. turkey breakfast sausage 1 large Honeycrisp apple, diced ¼ tsp. salt ¼ tsp. pepper ¼ tsp. ground sage
Directions:
- In a pot, bring the chicken broth to a boil. Add quinoa and amaranth, drop heat to low, and allow to cook for about 30 minutes, stirring often. Mixture is done when little white coils appear from the quinoa. (Note: there may be some liquid remaining.)
- Meanwhile, spray a skillet with nonstick cooking spray, set it over medium heat and allow it to get hot. Add onion, peppers, and mushrooms and sauté 1-2 minutes, or until softened.
- Add sausage and cook until browned, breaking up the sausage into small bits.
- Add quinoa/amaranth mixture and diced apple and stir before adding spices.
- Transfer to a baking dish and bake for 20 minutes or until stuffing appears crispy on top.
Nutrition Information
Serving size = 1/3 cup
161 calories, 7g fat, 469mg sodium, 9g carbs, 3g sugars, 2g fiber, 16g protein
Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins
