Tag Archives: Holiday Recipe

Veggie Stuffing

28 Wednesday Nov 2012

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2 cups vegetable broth

2 medium zucchini, diced

1 cup celery, sliced

1 onion, diced

6 Brussels sprouts, cut into quarters

1 apples, cored and cut into bite size pieces

1/4 cup dried cranberries

1 – 8 ounce can sliced water chestnuts

1 – 15 ounce can corn

1 – 12 ounce bag stuffing mix

Bring broth to a boil, add the zucchini, celery, onion and brussels sprouts.  Simmer until vegetables soften, about 5 minutes. In a large bowl, combine the apples, cranberries, water chestnuts, corn and stuffing mix.  Pour cooked vegetables and broth over the other ingredients and mix well. Transfer stuffing to a baking pan and cook covered at 350 degrees for 45 minutes. Remove cover after 30 minutes for a crunchy top.

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Holiday Stuffed Squash

21 Wednesday Nov 2012

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1 acorn squash

1 cup quinoa (uncooked)

2 cups water or vegetable broth

1 teaspoon olive oil

1 teaspoon pumpkin spice

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 cup red onion, diced

2 tablespoons cranberries, dried

Cut the squash in half, remove seeds and bake at 400 degrees, cut side down on a lined baking sheet until soft, about 30-40 minutes. While the squash is cooking, prepare the filling.  Rinse the quinoa and place in a medium sauce pan with the remaining ingredients.  Bring to a boil, then reduce the heat and simmer covered for 15 minutes. Let sit covered for an additional 5-10 minutes.  Fluff with a fork.

When the squash is done, stuff both halves with the quinoa filling and sprinkle with pumpkin spice.

Makes 2-4 servings