2 medium sweet potatoes, about 400 g (14oz), cut into bite-sized pieces
2
red onions, each cut into 8 wedges
2Tbsp.
olive oil
300g
(11oz) quinoa
Vegetable stock, to cook quinoa
75g
(3oz) pecans, roughly chopped
75g
(3oz) sultanas
Large handful flat-leafed parsley, roughly chopped
½-1 tbsp wholegrain mustard, to taste
25g
(1oz) fresh white breadcrumbs
25g
(1oz) vegetarian Cheddar cheese, grated
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the sweet potato pieces and onion wedges on a large baking tray and toss through the oil and plenty of seasoning. Roast for 30min, turning the vegetables occasionally, until tender.
Step 2
Meanwhile, put the quinoa in a sieve and rinse well under cold running water. Put into a large pan and pour in enough stock so it comes about 3cm (1¼in) above the level of the quinoa. Bring to the boil, then turn down the heat and simmer for 15min until tender (add a little more water if the pan is looking too dry).
Step 3
If the quinoa is cooked before the liquid has evaporated, then strain. Empty into a large bowl and season well. Set aside.
Step 4
Add the roasted vegetables, pecans, sultanas, parsley and mustard to the quinoa and mix to combine. Check the seasoning and empty into an ovenproof serving dish (see our GH tips). In a small bowl, mix together the breadcrumbs and cheese.
Step 5
Scatter breadcrumb mixture over stuffing; cook in the oven for 20-25min or until piping hot, golden and crisp. Serve.
Step 6
Get ahead - Prepare to end of step 4 up to 3hr ahead. Cover the serving dish and breadcrumb mixture separately and keep at room temperature. Complete recipe to serve.
Helpful tips:
1. If you want to use this stuffing in your turkey, set aside 500g (1lb 2oz) of the finished quinoa mixture in step 4 to put in your bird. To roast the rest of the stuffing, top with 15g (½oz) each fresh white breadcrumbs and grated vegetarian Cheddar. Complete recipe.
2. If you are not cooking for vegetarians, lay some smoked streaky bacon over the mixture before cooking, if you like!
Per Serving:
Calories: 251
Total carbs: 35 g
Sugars: 11 g
Total fat: 10 g
Saturated fat: 1 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
