Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Quinoa Stuffing with Oyster Mushrooms and Chestnuts
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- #58732
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups quinoa
chicken or turkey stock
2 tablespoons olive oil
2 links sweet Italian sausage
8 ounces oyster mushrooms, or mixed wild mushrooms
1 jar peeled whole chestnuts, rinsed and drained
8 fresh sage leaves
2 sprigs thyme
salt and pepper
directions
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.
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nutrition data
335 calories, 15 grams fat, 39 grams carbohydrates, 11 grams protein per serving.
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