Quinoa “No-Turkey” & Southern Dressing

Just made the vegetarian version upon request for a client tonight and I am not lying – It taste like authenic Southern Cornbread Dressing with turkey just like my Grandmother used to make on a regular basis.  She could not wait for Thanksgiving!

P.S.  I did not have any milk so I used 1/3 cup organic, grass fed yogurt and omitted the vinegar.

Quinoa No Turkey & Southern Dressing  (Gluten Free with Vegan Option)                                                                                                                                              8-10 servings

2 eggs (or 2 tablespoons ground flax seeds + 4 tablespoons water)

1/3 cup organic milk (or So Delicious Coconut Milk Beverage, no sugar)

1 teaspoon Bragg’s Apple Cider Vinegar

¼ cup nutritional yeast

2 1/2 cups prepared white quinoa (cooked with Imagine No Chicken Broth and cooled)

3 tablespoon butter, divided (or Earth Balance butter for vegan version)

1 onion, chopped fine

2 stalks of celery, chopped fine

1 small red bell pepper, chopped fine

3 garlic cloves, minced

1 small apple, peeled and chopped fine

1 tablespoon rubbed sage

1 teaspoon dried thyme

1 teaspoon dried marjoram

½ teaspoon dried rosemary

1 cup Imagine No Chicken Broth

2 cups Beyond Meat Chicken Substitute (optional)

3 boiled eggs, chopped (or ½ cup organic extra firm tofu chopped to look like boiled eggs)

1 teaspoon sea salt, or to taste

1 teaspoon cracked pepper, or to taste
Preheat oven to 350ºF.   Coat a 2 quart casserole dish with 1 tablespoon melted butter.  In large bowl, whisk together eggs (or egg substitute), milk, vinegar and nutritional yeast. Fold in cooked quinoa.  Set aside.

Heat large skillet over medium high and melt remaining butter.  Add onions, celery and bell pepper in that order and sauté for 3 minutes.  Add garlic and herbs, sautéing for another minute or until herbs are very fragrant.

Add vegetable mix to quinoa mixture and combine.  Season dressing with salt and pepper to taste and gently fold in boiled eggs.  Spread evenly into prepared casserole dish.

Bake for about 45 minutes or until dressing is set (doesn’t jiggle) and is starting to brown along the edges.   Remove from oven and allow to cool for 15 minutes before serving.

Packed full of protein and flavor, this casserole is a rib sticking, low starch, gluten free side dish or main course.  Add some green veggies and you have a soul satisfying meal.

Don’t forget the cranberry sauce!  There is a recipe on the back of every bag of fresh cranberries.  Just use xylitol or powered stevia for a diabetic friendly version.  Oh yeah!  And check out the No Giblet Gravy.

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