The UK’s leading online health platform, Patient.info, are joining us on the site today to share with us their take on a Christmas stuffing, made with wholemeal bread and adding quinoa for a refreshing twist! Patient provide evidence-based information on a wide range of medical and health topics to patients and health professionals – a really useful resource!
Renaldo, head chef at Henry Wood, says: “I’ve made my stuffing using wholemeal bread instead of white. I am adding quinoa, apricots and hazelnuts which all contain their own nutritious benefits. Apricots are high in vitamin A and a good source of vitamin C and fibre. I have chosen hazelnuts because of their vitamin E which is good for skin, hair and nails. Also quinoa as it’s high in protein, fibre, magnesium and riboflavin.”
- 175g wholemeal bread
- 1 egg
- 100g cooked quinoa
- 40g chopped apricot
- 40g chopped hazelnuts
- 20g olive oil
- 20g parsley
- 3g sea salt
- Preheat the oven to 200°C / 180°C fan
- Cook the quinoa in unsalted boiling water until cooked.
- Blend the wholemeal bread and nuts in a mixer separately then roughly chop the apricots and parsley by hand.
- Dice the onion and sweat down in a pan until your they turn clear.
- In a large bowl add all the ingredients together with the egg and mix by hand until all the ingredients have combined.
- If your stuffing is a little dry, add a small amount of water.
- Now place into an oven-proof dish and bake for 12 mins, or until the top is slightly crusty and it is hot through.