Apple and Fennel Quinoa Stuffing Recipe

Name: Apple and Fennel Quinoa Stuffing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 CAMPBELL’S® Ready to Use Vegetable Broth; 2 cups (500 mL) uncooked red quinoa; 2 tbsp (30 mL) butter; 1 tbsp (15 mL) olive oil; 2 medium macintosh apples, cored and diced into medium-sized pieces; 1 large onion, diced; 1/2 small fennel bulb, diced; 4 scallions, chopped, separating whites and greens; 1 cup (250 mL) toasted almonds; 1 tbsp (15 mL) fresh sage; 2 tbsp (30 mL) fresh thyme, chopped; 2 tbsp (30 mL) fresh parsley, chopped; 1 tsp (5 mL) salt; 1 tsp (5 mL) freshly ground black pepper

Ingredients

1 CAMPBELL’S® Ready to Use Vegetable Broth
2 cups (500 mL) uncooked red quinoa
2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
2 medium macintosh apples, cored and diced into medium-sized pieces
1 large onion, diced
1/2 small fennel bulb, diced
4 scallions, chopped, separating whites and greens
1 cup (250 mL) toasted almonds
1 tbsp (15 mL) fresh sage
2 tbsp (30 mL) fresh thyme, chopped
2 tbsp (30 mL) fresh parsley, chopped
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings

Instructions

In a large saucepan, over medium high heat bring vegetable broth to a boil; add quinoa.
Cover and reduce heat to simmer for 20 minutes. Turn off heat and leave covered for 10 minutes.
In a large skillet over medium high heat, melt butter and oil until bubbly.
Add apples, onion, fennel and whites of the scallions, and cook for 2 minutes.
Remove from heat and stir in almonds, quinoa, sage, thyme, parsley, salt and pepper.
Serve warm or let cool completely if using to stuff a turkey.