Thanksgiving Quinoa Stuffing with Pancetta
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We are ticking away the days until Thanksgiving at a fast pace. It is almost scary to think it will be here in just a few weeks. Now is the time when most of us are thinking about our menus, selecting recipes and finalizing shopping lists. As you work on yours, I have a great recipe that you should consider making a spot for on your table: quinoa stuffing with pancetta.
The dressing {or stuffing depending on where you are from} is my favorite part of the Thanksgiving meal. I like to try all different versions and you can sometimes find two or three on our table for the holiday. This quinoa version is perfect for anyone who wants or needs to be gluten free.
Quinoa Stuffing with Pancetta Ingredients:
1 cup white quinoa
2 1/2 chicken and vegetable broth
2 Tbsp oil
1/2 cup chopped pancetta
1 bay leaf
1 onion, diced
2 cloves garlic, minced
2 tsp dried sage
1/2 tsp celery salt
1/4 tsp pepper
Let’s Make It:
1) Preheat the oven to 375 degrees. Spray a 2 quart oven safe dish with nonstick cooking spray. Set aside
2) Bring 1 1/2 cups broth to a boil in a medium pot. Add quinoa and bay leaf. Reduce heat to low and simmer, covered, for 12 minutes. Remove from heat and leave covered for an additional 10 minutes.
3) Meanwhile, heat the oil in a large pan over medium heat. Add pancetta, onion and garlic. Saute for 5-7 minutes or until the onions are softened and translucent. Add 1/2 cup broth, sage, celery salt and pepper. Simmer for about 5 minutes.
4) Combine quinoa with the pancetta mixture. Stir in remaining 1/2 cup broth. Pour into prepared baking dish and bake for 15 minutes or until thoroughly heated.
I am excited to serve this dish at Thanksgiving. We have several family members and friends who are gluten free and this recipe will be perfect for them.
What are you serving this Thanksgiving? Do you have anyone who is gluten free sharing a meal with you this holiday?
- 1 cup white quinoa
- 2 1/2 chicken and vegetable broth
- 2 Tbsp oil
- 1/2 cup chopped pancetta
- 1 bay leaf
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp dried sage
- 1/2 tsp celery salt
- 1/4 tsp pepper
- Preheat the oven to 375 degrees. Spray a 2 quart oven safe dish with nonstick cooking spray. Set aside
- Bring 1 1/2 cups broth to a boil in a medium pot. Add quinoa and bay leaf. Reduce heat to low and simmer, covered, for 12 minutes. Remove from heat and leave covered for an additional 10 minutes.
- Meanwhile, heat the oil in a large pan over medium heat. Add pancetta, onion and garlic. Saute for 5-7 minutes or until the onions are softened and translucent. Add 1/2 cup broth, sage, celery salt and pepper. Simmer for about 5 minutes.
- Combine quinoa with the pancetta mixture. Stir in remaining 1/2 cup broth. Pour into prepared baking dish and bake for 15 minutes or until thoroughly heated.
While you are working on your Thanksgiving menu, be sure to check out these delicious recipes too!
