Holiday classic recipes, revisited: Quinoa & Cornbread Stuffing

Turn the table with our take on the classic stuffing. This centrepiece worthy dish will be a pleasant surprise for everyone at the table. 


Quinoa and cornbread stuffing
yields approx. 4 cups


  • 1/2 lb                      turkey, ground
  • 1/4 lb                      red onion, chopped
  • 1                              clove garlic, chopped
  • 1/4 cup                  celery, diced
  • 1 oz                         fennel, diced
  • 3/4 oz                    fresh sage 
  • 1 1/2 tbsp              fresh tarragon
  • 3/4 tsp                  dried savory
  • 1 1/2 tbsp              unsalted butter
  • 1 1/4 cup                chicken stock
  • 1/2 lb                     quinoa 
  • 1                              Bartlett pear large dice
  • 1/4 lb                     cornbread diced in large pieces
                                   salt and pepper to taste



  • Cook quinoa by placing in a pot of lightly salted boiling water for 12 minutes. Strain and place on sheet tray and chill immediately.
  • Sauté onions, celery, fennel and garlic in butter on low heat.
  • Add minced turkey and sauté until almost cooked.
  • Add all herbs and continue cooking for 2 minutes. Add the pears and continue until it is fully cooked.
  • Add chicken stock and let it come to a boil. Add in quinoa.
  • Remove from heat and add in the cornbread. Season with salt and pepper and serve.


Tip: Combine different hues of quinoa (rarer types include black and red grain) for a festive take on this dish. Be sure to cook each separately before blending.