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Tuesday, April 3, 2012

Wheat free stuffing...

 Today I am sharing a Roast chicken with a wheat  free stuffing. With Easter just around the corner I am really anxious to try this recipe after becoming a wheat free junkie of sorts! I love stuffing, and although this recipe calls for quinoa  instead of bread,  I find myself  appreciating the alternative options I have out there. So here goes...

Roast Chicken with Quinoa stuffing.

1/2 Cup quinoa
1 T olive oil
1 white onion, finely diced
2 cloves garlic, crushed
1/4 Cup chopped walnuts
2 T chopped sage
4 chopped prunes
1 Cup water
Salt & Pepper to taste
4 - 5 pound free range chicken

Pre heat oven to 425 degrees. Rinse quinoa and drain off excess water. Heat the oil in a large frying pan. Add onion and garlic and saute for 3-4 minutes. Next add the walnuts, sage and prunes and stir to combine. Add the quinoa and 1 cup of water. Gently bring the mixture to a boil then reduce heat to simmer, cover pan and cook for 15 minutes until quinoa is fully cooked. When  the quinoa is cooked add salt and pepper to taste. Fill the cavity of the bird with the stuffing using several tooth picks to secure the skin over the cavity opening to close.
Brush the chicken with olive oil, salt and pepper. Place in oven for 15 minutes. Reduce the heat to 350 degrees and cook for an additional 70 minutes, or until chicken is done, basting several times.
Allow the chicken to rest in a warm place covered in foil for 10 minutes before carving.
Serve with steamed vegetables or your favorite holiday trimmings.

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