Quinoa-cranberry turkey stuffing

• 1 cup (250 ml) quinoa
• 3/4 cup (180 ml) dried cranberries
• 2 cups (500 ml) water
• 1 tbsp. (15 ml) olive oil
• 1 onion, finely chopped
• 750 g (1 1/2 lb.) ground turkey
• 1 1/2 tbsp. (22.5 ml) herbes de Provence
• 1 1/2 tbsp. (22.5 ml) thyme
• Salt and pepper to taste

1. Put quinoa in a very fine sieve and rinse under cold running water.
2. In a medium saucepan, combine quinoa with cranberries and water. Cook according to quinoa package directions. Set aside.
3. Meanwhile, in a large nonstick frying pan over medium-high heat, heat oil. Add onion and stir-fry until tender, about 5 min. Add meat, breaking it up with the back of a wooden spoon, and cook until it’s no longer pink, 10 min.
4. Mix in herbes de Provence, thyme and quinoa-cranberry mixture. Season with salt and pepper.

 This quantity of stuffing is sufficient to stuff a 15 lb. (6.5 kg) turkey. I use an oven bag (which can also be used to cook roasts, poultry, fish and vegetables) to cook my turkey: it’s easy, and the turkey cooks quickly and remains very juicy. Just follow the cooking directions on the bag!