Quinoa Thanksgiving stuffing

A private chef shares a protein-packed version of this holiday dish.

International private chef David Kron has worked for discriminating clients in New York, Paris, Los Angeles and Miami. He offers a protein-packed update on Thanksgiving tradition by substituting grains for some of the usual bread. “The nutty flavor of the wild rice and the quinoa is a nice marriage of texture and taste,” he says.

3/4 cup quinoa
3/4 cup wild rice
4 cups cubed day-old Jewish rye bread
1 pound turkey sausage, apple-flavored
2 cups chopped leeks
2 green apples, cubed
1 cup diced celery
1 small butternut squash, peeled and diced
1 cup dried cranberries
1 cup chopped pecans or chestnuts
2 tsp chopped thyme
1 tsb chopped sage
3 to 4 cups chicken or turkey stock
Salt and pepper to taste


(1) Preheat oven to 300 degrees.

(2) Prepare wild rice and quinoa according to package instructions for each.

(3) Spread bread on baking sheet and bake until dry and crisp.

(4) Increase oven heat to 425 degrees

(5) Cook sausage (remove from casings) and leeks in a large skillet until browned, then add apples, celery and oven-roasted squash and cook for 3 minutes more.

(6) Transfer to a large bowl and add rice, quinoa, cranberries, nuts and herbs.

(7) Salt and pepper to taste.

(8) Spoon into a well-buttered 4-quart baking dish, add stock and cover tightly with foil. Bake covered for 35 minutes; then remove foil and bake until browned (approximately 15 minutes.)

(9) Drizzle melted butter over the top if desired.

Also in this series: a gluten-free cornbread stuffing and a vegan mushroom and leek stuffing