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Posts Tagged ‘celiery’

As most of you already know, my family Christmas was cancelled due to illness, both my niece and nephew came down with the stomach bug (in the olden days, we called it the 24 hour bug). Fortunately they both recovered, but we had to postpone the festivities so they wouldn’t spread the nasty virus.

Our Do-over Christmas was Sunday, January 13 and I made a full Turkey dinner along with stuffing, celeriac and cauliflower mash, Cherry Soup, Cherry Squares and Pumpkin Brûlée mini-tarts! Needless to say, it was a grand success and everyone went home with their bellies filled and their hearts happy. We may have to make this another tradition!

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Even though we had already taken down our real Christmas tree, I put up a small, artificial tree so that the kids would have their presents underneath it!

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Christmas dinner wouldn’t be complete without the traditional crackers. No one but me wore the stupid hats.

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Quinoa Stuffing

Serves 8-10 (yes, I made way too much!)

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Quinoa stuffing, trying to keep the carbs down.

Ingredients:

  • 1 cup quinoa (we had a mix of red and white)
  • 100 g celery, cubed
  • 50 g roasted chestnuts, roughly chopped
  • 100 g onion, finely chopped
  • 100 g chorizo, finely choppedd
  • 100 g shitaki mushrooms, sliced thinly
  • 50 g dried cherries, roughly chopped
  • 1 tsp butter, melted
  • 1 tsp thyme
  • 2 eggs well beaten
  • 1/4 cup sliced almonds, toasted

Directions:

  1. Cook the quinoa according to the directions, plus add 1/2 cup more water.
  2. Melt the butter in a small frying pan, and cook the onions until translucent. Add the mushrooms and sauté until soft.
  3. Mix quinoa, onion, mushrooms, chestnuts, chorizo and dried cherries together. Add herbs and eggs and combine well.
  4. Pre-heat oven to 350°F
  5. Press the stuffing mixture into a well greased baking pan and bake for 30 minutes.
  6. Top off with the toasted, sliced almonds and bake an additional 15 minutes.
  7. Serve warm.

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