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Stuffins

By
Melanie Stuparyk
Photography by
Tracy Cox
These single-serve stuffing muffins taste just like your gran's stuffing, but they're made with healthier ingredients. The poultry seasoning gives that traditional stuffing flavour—no meat required.

Ingredients

  • 2 tbsp  (30 mL)  olive oil
  • 1 cup  (250 mL)  quinoa
  • 1/3 cup  (75 mL)  apple juice
  • 2-1/3 cups  (575 mL)  vegetable broth
  • 4 oz  (115 g)  cremini mushrooms, thinly sliced
  • 1 small onion, chopped
  • 1 stalk  celery, chopped
  • 1 clove  garlic, minced
  • Half firm pear (such as Bosc), cored and chopped
  • 1 tsp  (5 mL)  poultry seasoning
  • 1 tsp  (5 mL)  chopped fresh thyme
  • 1/2 tsp  (2 mL)  salt
  • 6.5 oz  (185 g)  slices fresh sprouted-grain  bread, cubed

Preparation

1. In small saucepan, heat 1 tbsp/15 mL of the oil over medium-high heat; add quinoa and toast, stirring occasionally, for 1 to 2 minutes. Stir in apple juice and 1-1/3 cups/325 mL of the broth and bring to a boil; cover, reduce heat to low and simmer until all of the liquid has been absorbed and quinoa has split, 15 to 20 minutes. Transfer to large bowl; let cool enough to handle.

2. Meanwhile, in skillet, heat remaining oil over medium-high heat; sauté mushrooms, onion, celery and garlic until onion is softened and translucent, 6 to 8 minutes. Stir in pear, poultry seasoning, thyme and salt. Stir in remaining broth; remove from heat.

3. Toss bread and mushroom mixture into quinoa mixture to combine. Lightly grease 12-cup muffin tin; press large handful of stuffing very firmly into each cup to compact. Bake in centre of 400°F/200°C oven until tops are deep brown and crisp, about 30 minutes. Let cool in pan on rack.

Tip: Turn these out of the pan, cover and refrigerate for up to 2 days, then microwave on medium for 2 to 3 minutes, or warm through on baking sheet in 325°F oven for 15 to 20 minutes.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: Winter 2013

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