Description
Create a new holiday tradition by serving this stuffing-inspired pasta dish alongside your roast turkey and trimmings.
Ingredients
Scale
- 2 tbsp (30 mL) each butter and olive oil
- 1 large cooking onion, chopped
- 1 cup (250 mL) each chopped celery and grated carrot
- 3 tbsp (45 mL) finely chopped fresh sage leaves
- 1 tbsp (15 mL) each finely chopped fresh rosemary and thyme leaves
- 1/2 tsp (2 mL) each salt and pepper
- 1 1/4 cups (300 mL) chicken or vegetable broth
- 3/4 cup (175 mL) dried cranberries
- 1 pkg (340 g) Catelli Gluten Free Fusilli
- 1/4 cup (50 mL) chopped fresh parsley leaves
Instructions
- Heat butter and oil in a nonstick skillet set over medium heat. Add onion, celery, carrot, sage, rosemary, thyme, salt and pepper. Sauté for 8 minutes or until softened and fragrant. Stir in broth and cranberries; simmer for 8 minutes.
- Meanwhile, cook fusilli in a large pot of boiling salted water for 7 minutes. Drain well; transfer fusilli to a large bowl. Add the skillet mixture and parsley; toss well to coat. Transfer to a serving bowl and serve immediately.
Notes
- Serves 8-10, makes 7 cups/1.75 L
Tips
- · This stuffing can be served any time of year along-side roast chicken, pork or pan-fried fish.
- · For a vegan stuffing, use all olive oil and vegetable broth.
- · Make the stuffing up to 1 day ahead. Transfer the fusilli to a casserole dish. Drizzle with a little extra broth and bake at 350°F (180°C) for 20 minutes.
- Per serving (about 3/4 cup/175 mL): 213 calories, 6 g fat, 2 g saturated fat, 6 mg cholesterol, 226 mg sodium, 38 g carbohydrates, 2 g fibre, 7 g sugars, 3 g protein.
- Prep Time: 25
Nutrition
- Serving Size: 8