Gluten Free Festive Fusilli Stuffing

Name: Gluten Free Festive Fusilli Stuffing
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 pkg (340 G) Catelli Gluten Free Fusilli; 2 (30 mL) tbsp each butter and olive oil; 1 large cooking onion, chopped; 1 (250 mL) cup each chopped celery and grated carrot; 3 (45 mL) tbsp finely chopped fresh sage leaves; 1 (15 mL) tbsp each finely chopped fresh rosemary and thyme leaves; 1/2 (2 mL) tsp Each salt and pepper; 1 1/4 (300 mL) cups chicken or vegetable broth; 3/4 (175 mL) cup dried cranberries; 1/4 (50 mL) cup chopped fresh parsley leaves

Create a new holiday tradition by serving this stuffing-inspired pasta dish alongside your roast turkey and trimmings.

Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

25 minutes

Servings

8 servings

Catelli Gluten Free Fusilli

Ingredients

8 servings

1 pkg (340 G) Catelli Gluten Free Fusilli

2 (30 mL) tbspeach butter and olive oil

1large cooking onion, chopped

1 (250 mL) cupeach chopped celery and grated carrot

3 (45 mL) tbspfinely chopped fresh sage leaves

1 (15 mL) tbspeach finely chopped fresh rosemary and thyme leaves

1/2 (2 mL) tspEach salt and pepper

1 1/4 (300 mL) cupschicken or vegetable broth

3/4 (175 mL) cupdried cranberries

1/4 (50 mL) cupchopped fresh parsley leaves

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat butter and oil in a nonstick skillet set over medium heat. Add onion, celery, carrot, sage, rosemary, thyme, salt and pepper. Sauté for 8 minutes or until softened and fragrant. Stir in broth and cranberries; simmer for 8 minutes.

Step 2

Meanwhile, cook fusilli in a large pot of boiling salted water for 7 minutes. Drain well; transfer fusilli to a large bowl. Add the skillet mixture and parsley; toss well to coat. Transfer to a serving bowl and serve immediately.

Tip

s: – This stuffing can be served any time of year along-side roast chicken, pork or pan-fried fish. – For a vegan stuffing, use all olive oil and vegetable broth. – Make the stuffing up to 1 day ahead. Transfer the fusilli to a casserole dish. Drizzle with a little extra broth and bake at 350°F (180°C) for 20 minutes.