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
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
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.
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