Just in time for the holidays, Overlook Medical Center’s executive chef Todd Daigneault shows us how to cook a turkey with a healthier option for stuffing, including couscous and quinoa. Check out the recipe below!
Turkey Stuffed with Quinoa and Couscous
One 14 lb turkey thawed, rinsed, with innards removed
Ingredients for stuffing:
1 tsp olive oil
4 and 3/4 cups low sodium vegetable or turkey broth
1 and 1/2 cups red or plain quinoa
1 and 1/2 cups Israeli couscous
1 cup diced carrots
1 cup sweet peas
1 and 1/2 cup sundried cranberries
1 tsp chopped thyme
1 tsp chopped parsley
Ingredients for margarine spread:
1 lb margarine (softened)
1 tsp chopped garlic
1 tsp chopped sage
1 tsp chopped rosemary
Bring a medium sauce pan to medium heat, add olive oil and toast quinoa. Add broth, carrots, cranberries and herbs. Cover the pan and cook until half the liquid is absorbed and quinoa is slightly tender. Add couscous and peas; cook additional 3 to 5 minutes until couscous becomes al’ dente, then set aside in refrigerator.
In small bowl, combine softened margarine with garlic and fresh herbs, mix well. Under turkey skin, remove collagen film between skin and meat to form a pocket; smear margarine mixture in pocket and over turkey breast to season. Stuff turkey with quinoa and couscous mixture. Bake turkey uncovered at 325 degrees for 3 and 3/4 to 4 and 1/2 hours or until a thermometer reads 170 degrees for the turkey and 165 degrees for the stuffing (cover loosely with foil if turkey browns too quickly.)
Whether you're managing a chronic condition or just trying to stay well, Atlantic Health System's registered dietitians can help you develop healthy eating habits that suit your lifestyle and your palate.