Feeling too stuffed is a sensation I prefer to keep to a minimum. (Though, I feel very fortunate and blessed to live a life that extends these opportunities.)
Eating stuffing, however, is an experience I could welcome all times of the year, multiple days per month. The taste bud lingering flavors of sage, rosemary and thyme create a combination from which I rarely tire. Although, I must say all that bread that embodies the traditional recipe could eventually make my body say “no more”. No part of me is an anti-bread, low-carb advocate, especially when we’re discussing whole grains. But too many meals of it probably isn’t the optimal choice.
Instead, I’ve created a variation of which no one could debate its healthiness, utilizing quinoa – a protein and fiber filled superstar of the grain world. It just so happens it’s gluten-free, too.
Granted, I wouldn’t go so far as to call this stuffing, particularly if you consider yourself a stuffing junkie. It’s a tad more on the chewy side in comparison to its fluffy, conventional counterpart. However, it’s certainly a wonderful, healthier alternative with all the same flavors, and will make your body feel good, too.