thanksgiving stuffing

Thanksgiving has come and gone, but we’re still eating leftovers.

Like the pumpkin bread that my mom makes every year, using my grandma’s recipe.

It cannot be beat.

We’ve also been enjoying some turkey soup. I don’t usually take on this task, but this was my first year attempting it. I am a big fan of leftovers + not wasting any food, so this recipe was ideal.

You can easily get a week out of Thanksgiving leftovers. And when you make turkey soup (and you’re a bit of a food hoarder) you can make it last even longer. We’ll have enough soup for a couple lunches + dinners and then some down the line because I froze 2 containers of it.

What I do not have any more leftovers of is the quinoa stuffing with apple, sweet potato, and hazelnuts. I pinned the recipe as soon as I saw it because I knew that it would be my Thanksgiving contribution. The recipe from Family Fresh Cooking adds a twist on the classic that was welcomed by all. For the most part, I followed the recipe. There were a couple small changes made.

1 C. dry quinoa, cooked

2 large apples, cut into 1/2″ pieces (I used granny smith)
2 sweet potatoes, cut into tiny wedges
3 T. lemon juice
1/2 C. pure maple syrup
2 T. coconut oil, melted
a few pinches ground cinnamon
a few pinches ground ginger
fine sea salt, to taste
1 T. fresh thyme leaves
1 C. zazelnuts, chopped
1 C. dried cranberries
fresh or dried cranberries for garnish + thyme garnish 

1. rinse quinoa, then combine with 2 cups water and a pinch of salt. bring to a boil and then cover and reduce to a simmer for about 20 minutes. (I did this step the night before to save time)

2. preheat oven to 400° with the rack in the middle.
3. coat apples with lemon juice so they don’t turn brown. toss sweet potatoes & apples with 1/4 cup of the maple syrup, coconut oil, cinnamon, ginger, and salt.
4. spread out  mixture onto a lined or coated baking sheet and roast for about 35-40 minutes until tender and fragrant.
5. combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme, hazelnuts, and cranberries. Season to taste with more salt and spices and garnish with cranberries + thyme. 


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