Apple and Fennel Quinoa Stuffing

Enjoy this twist on a holiday classic by replacing traditional bread with quinoa for a lighter, healthier stuffing. This can be made and stuffed in the turkey or baked it in a casserole dish.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 cups (500 mL) uncooked red quinoa
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 2 medium  macintosh apples, cored and diced into medium-sized pieces
  • 1 large  onion, diced
  • 1/2 small  fennel bulb, diced
  • 4 scallions, chopped, separating whites and greens
  • 1 cup (250 mL) toasted almonds
  • 1 tbsp (15 mL) fresh  sage
  • 2 tbsp (30 mL) fresh  thyme, chopped
  • 2 tbsp (30 mL) fresh parsley, chopped
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) freshly ground black pepper


  1. In a large saucepan, over medium high heat bring vegetable broth to a boil; add quinoa. Cover and reduce heat to simmer for 20 minutes. Turn off heat and leave covered for 10 minutes.
  2. In a large skillet over medium high heat, melt butter and oil until bubbly. Add apples, onion, fennel and whites of the scallions, and cook for 2 minutes.  
  3. Remove from heat and stir in almonds, quinoa, sage, thyme, parsley, salt and pepper. Serve warm or let cool completely if using to stuff a turkey.

Recipe tips

  • The stuffing can be made up to 3 days ahead and stored in an air-tight container. Heat in a covered casserole at 350°F (180°C) for 20 minutes.) Provide 1 or 2 tips on ingredient substitution, etc.
  • Vegetable broth can be substituted with CAMPBELL’S® Chicken broth.
  • Sprinkle with fresh parsley before serving for a pop of colour!

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Amount Per Serving
Calories 230
Fat 11 g
Sodium 460 mg
Carbohydrate 28 g
Dietary Fibre 5 g
Protein 8 g
Calcium 6 %DV
  • Source of calcium
  • Good Source of fibre

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