Quinoa and mixed fruit stuffing

5 cups

Ingredients

Quantity Ingredient
¼ pounds Fennel pork sausage, removed from casings and crumbled
1 large Onion(s), finely chopped
1 large Garlic clove(s), minced
1 large Tart green apple peeled and diced
1 medium Ripe pear peeled and diced
1 large Navel orange
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 145
⅔ cup Dried currants
⅔ cup Toasted walnuts coarsely broken
1 tablespoon Thyme leaves or
1 teaspoon Dried thyme
1 teaspoon Ground coriander seeds
3 cups Cooked quinoa (use Method 2)
2 tablespoons Flat leaf parsley, minced
Salt and pepper to taste

Directions

In a large skillet, saut the crumbled sausage over medium heat until it loses its color. Lift out with slotted spoon and set aside. To the same skillet, add onions and garlic and cook, stirring occasionally, for about 5 minutes or until the onions are translucent. Lower the heat, stir in the apples and pears and continue cooking, stirring occasionally.

Remove the peel from the orange with a vegetable peeler and mince it finely. Then peel and discard the white pith from the orange. Cut the orange into pieces and add to the skillet with the remaining ingredients, including the reserved sausage. Stir to combine, then cook for 2 minutes more. Set aside to cool. Can be prepared in advance and refrigerator. Leftover stuffing can be frozen. makes enough for 2 chickens or 1 small turkey.

Submitted By DIANE LAZARUS On 03-27-95

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