Stuffing is a vital flavour boost for a chicken dinner, but it doesn't give much in the way of healthy nutrients (especially if you opt for sausage meat versions which are packed with fat and calories). This tasty version contains healthy wholegrains, as well as contributing towards a portion of your 5 A DAY.
- 120g dried quinoa (or wild rice), rinsed
- 360ml water
- 1 teaspoon oil
- 1 red onion, finely chopped
- 2 stalks celery, diced
- 1 eating apple, such as a Granny Smith, diced
- 1 clove garlic, finely chopped
- Small handful fresh sage, finely chopped, or 1 teaspoon dried sage
- Freshly ground black pepper, to taste
- 70ml reduced-salt chicken or vegetable stock
- Spray oil
- 70 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 220oC/Fan 200oC.
- Add the quinoa and water to a saucepan. Bring to the boil, reduce to a low heat and cover, leaving to simmer for 15–20 minutes until all the water has been absorbed. Remove from the heat when cooked.
- While the quinoa cooks, warm the oil in a large frying pan over a medium heat. Add the onion, celery and apple; and stir for about 3 minutes until the onions and celery start to soften. Then add the garlic, sage and black pepper; and stir for a further minute.
- Add the contents of the frying pan to the quinoa, and mix thoroughly. Then slowly add the stock.
- Finely coat an ovenproof dish with spray oil. Add the stuffing to the dish, and spread out evenly. Alternatively, you could roll the stuffing into small balls.
- Place in the oven and bake for about 40 minutes, until golden brown and crispy on top.
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