( SERVES 12 )
Photo by Annabel Langbein Media
This makes a terrific change from regular bread stuffing and will suit the gluten-free eaters at the table too.
|¼ cup||Extra virgin olive oil|
|2||Onions, finely chopped|
|2 cloves||Garlic, crushed|
|1||Lemon, finely grated zest only|
|1||Orange, finely grated zest only|
|1 cup||Dried apricots, finely chopped|
|½ cup||Pine nuts, toasted|
|½ cup||Parsley leaves, finely chopped|
|2 Tbsp||Chopped thyme, or 2 tsp dried thyme|
|2 tsp||Finely chopped rosemary leaves, or half a tsp dried rosemary|
|1 pinch||Salt and freshly ground black pepper, to taste|
- Place water and quinoa in a pot. Cover, bring to a boil and cook until the quinoa is tender and water is just absorbed (about 10 minutes). While the quinoa is cooking, heat oil in a frying pan and cook onions and garlic over a medium-low heat until softened but not browned (about 8 minutes).
- Transfer to a large bowl with cooked quinoa and all remaining ingredients and mix to combine. The stuffing can be prepared ahead to this point and chilled for up to 48 hours until needed.
- When ready to cook, preheat oven to 180C fanbake. Shape the stuffing into a log on a sheet of oiled tinfoil, roll up tightly and bake on an oven tray until firm when pressed (about 45 minutes). Alternatively, stuff into turkey cavity just before cooking and add an extra 30 minutes to the cooking time for an unstuffed turkey.
- Insert a cooking thermometer into the centre of the stuffing to make sure it reaches 75C.