Quinoa Stuffing with Smoked Surry Sausage
Chef Ross Martin of Allred’s Restaurant at Telluride Ski Resort – Telluride, CO
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

Quinoa:
• 2 Tablespoons minced onion
• 2 Tablespoons butter
• 1 ½ cups quinoa
• About 4 cups roasted turkey stock, warmed


Stuffing:
• 2 cloves garlic
• 1 large onion, medium dice
• 2 carrots, medium dice
• 2 celery stalks, medium dice
• 2 cups smoked surry sausage, quartered
• 2 sticks butter
• ¼ cup dried cranberries
• 2 granny smith apples, medium dice
• 3 cups cooked quinoa (recipe follows)
• 4 cups dried bread, large dice
• ¼ cup fresh thyme, picked

Method:
For quinoa:
Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.

For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.