Wild Mushroom and Sausage Quinoa Stuffing

Name: Wild Mushroom and Sausage Quinoa Stuffing
Prep time: 5M
Total time: 30M
Yield: 6 Servings
Ingredients: 2 tsp. GOYA® Extra Virgin Olive Oil, divided; 1 lb. ground sausage; 1 cup small onion, diced; ¾ cup fennel, diced; ½ cup celery, diced; ½ cup carrots, diced; 2 cups wild mushrooms, sliced; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 box GOYA® Quinoa Blend Wild Rice, Carrots and Mushrooms; Fresh parsley, chopped

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Not your usual stuffing! This simple, yet delicious, dish is made with the wonderful flavors of sausage, onions, fennel, celery, wild mushrooms and convenient GOYA® Quinoa Blend Wild Rice, Carrots and Mushrooms. Make it in a flash and use it to stuff your turkey or as a savory side dish to any meal!

Total Time

30m

Prep Time:5m

Yields:6 Servings

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Ingredients

2 tsp.

GOYA® Extra Virgin Olive Oil, divided

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1 lb.

ground sausage

1 cup

small onion, diced

¾ cup

fennel, diced

½ cup

celery, diced

½ cup

carrots, diced

2 cups

wild mushrooms, sliced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 box

GOYA® Quinoa Blend Wild Rice, Carrots and Mushrooms

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Fresh parsley, chopped

Directions

Kitchen View

Step 1

In a large skillet or pan with cover, heat 1 tablespoon olive oil on medium-high heat; once hot, add ground sausage, breaking any chunks into smaller pieces, and cook for about 5 minutes. Remove and reserve.

Step 2

In same pan, add remaining tablespoon olive oil; then add onions, fennel, celery, carrots and mushrooms. Season with Adobo. Allow to cook an additional 5 minutes, or until vegetables are tender.

Step 3

Add quinoa blend pouch to vegetable mixture, and stir to combine. Return sausage to pan, and add 1½ cups water; bring to a boil and cook covered for 15 to 17 minutes, or until water is absorbed.

Step 4

Let stand 5 minutes. Add parsley, and serve as a side dish.

1. This dish also works well as a stuffing for turkey; stuff Wild Mushroom and Sausage Quinoa into turkey cavity before roasting turkey. Then, tie turkey legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Roast turkey as desired.
2. To make this delicious dish vegetarian, simply omit the sausage from the recipe and begin with Step #2.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

Quinoa Carrots Mushrooms Blend_Straight Angle

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Quinoa Blend Wild Rice, Carrots and Mushrooms

1. This dish also works well as a stuffing for turkey; stuff Wild Mushroom and Sausage Quinoa into turkey cavity before roasting turkey. Then, tie turkey legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Roast turkey as desired. 2. To make this delicious dish vegetarian, simply omit the sausage from the recipe and begin with Step #2.

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Recipe Tags

Wild Mushroom and Sausage Quinoa Stuffing

Prep Time: 5m

Total time: 30m

Yields: 6 Servings

Not your usual stuffing! This simple, yet delicious, dish is made with the wonderful flavors of sausage, onions, fennel, celery, wild mushrooms and convenient GOYA®<a title="Quinoa Blend Wild Rice, Carrots and Mushrooms" href="7483" data-id="9459"> Quinoa Blend Wild Rice</a>, Carrots and Mushrooms. Make it in a flash and use it to stuff your turkey or as a savory side dish to any meal!