Quinoa Stuffing with Oyster mushrooms and Chestnuts

Cook quinoa according to package directions in chicken or turkey stock.

Meanwhile, heat oil in a large saute pan. Remove sausage from casing. Saute in oil breaking up with a wooden spoon while it browns. While sausage browns, wipe off mushrooms with a damp towel and roughly chop. Roughly chop drained chestnuts. Mince sage and remove thyme from stem.

With a slotted spoon, transfer sausage to a paper towel to drain. Drain off all but two tablespoons of the fat from the oil. Add mushrooms to sausage fat along with chestnuts and herbs. Season with salt and pepper.

Once nuts and mushrooms are browned, add mixture to quinoa and stir to combine.