Festive Quinoa Stuffing

A Festive Table, Quietly Reimagined

Stuffing has always been less about the dish itself and more about what surrounds it — the crowded table, the low afternoon light, the particular comfort of something warm and savory passed hand to hand. This version steps gently away from tradition without leaving it behind. Quinoa brings a tender, nutty character to the familiar cadence of celery, onion, and earthy mushrooms, while dried cranberries offer the softest note of sweetness — a quiet contrast that makes the whole thing feel both grounded and a little celebratory.

Ingredients

• 1 1/2 cups Vigo Quinoa, uncooked
• 3 cups chicken broth
• 8 ounces bacon
• 1/2 onion, diced
• 1/2 cups celery, diced
• 1/2 cups carrots, diced
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 cups dried cranberries

Instructions

1. Cook quinoa in chicken broth according to package directions, keep warm.
2. In a large sauté pan, cook bacon and reserve 1 tablespoon drippings.
3. Remove bacon from pan, crumble and set aside.
4. Cook onion, celery, and carrots in bacon drippings until tender.
5. Add mushrooms and cook until soft.
6. Add garlic puree.
7. Season with salt and pepper.
8. In a large bowl combine quinoa with bacon and vegetables and stir in cranberries.