I am in love with Christmas stuffing.
It is, by a mile, the best part of a Christmas meal – and the best way to top off a leftover turkey post-Christmas sandwich.
So, loving stuffing as I do so much, I just had to find a way to make it healthier – you know, so I can eat it in double quantities!
Enter the two greatest superfoods on the planet: quinoa and curly kale.
Now, don’t get me wrong, these ingredients make a deliciously healthy curly kale quinoa Christmas stuffing but they quite obviously can’t replicate stuffing’s traditional ‘meaty’ texture. If you’re looking for that then you’re probably better off making an actual meat stuffing and just eating less of it!
Otherwise, this stuffing is packed with vitamins and protein to help lighten up your turkey plate. If you ask me, it’s well worth a try…
Serves 4, generously!
- 1 cup quinoa cooked and cooled
- 200g puy green lentils, drained
- 1/2 cup chestnut mushrooms (4-5) finely chopped
- 1/2 cup (2 stalks) celery, sliced
- 4 spring onions, sliced
- 2 cloves garlic, finely chopped
- Large handful of curly kale
- 2 eggs
- 1 tbsp oil
- 1/2 cup polenta
- 1 tbsp sage
- 1/2 tbsp thyme
- 1/2 tbsp rosemary
Basically, chuck all of the ingredients in a bowl, mix them together, then get in there with your hands to squeeze the mixture into balls, stuff it inside a turkey or bake it in a casserole dish!
If you go for the stuffing balls or casserole dish options, bake at 180c for 45mins-1hr. If you stuff a turkey with this mixture, obviously cook for as long as it takes for the turkey to be cooked through.