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Gluten Free Festive Fusilli Stuffing

Create a new holiday tradition by serving this stuffing-inspired pasta dish alongside your roast turkey and trimmings.
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Prep time
icon-clock-125 Min
Serves
icon-servings-18 to 10
Gluten Free Festive Fusilli Stuffing
Catelli Gluten Free Fusilli

Ingredients

  • 1 pkg (340 G) Catelli Gluten Free Fusilli
  • 2 tbsp (30 mL) each butter and olive oil
  • 1 large cooking onion, chopped
  • 1 cup (250 mL) each chopped celery and grated carrot
  • 3 tbsp (45 mL) finely chopped fresh sage leaves
  • 1 tbsp (15 mL) each finely chopped fresh rosemary and thyme leaves
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 1/4 cups (300 mL) chicken or vegetable broth
  • 3/4 cup (175 mL) dried cranberries
  • 1/4 cup (50 mL) chopped fresh parsley leaves

Cooking Steps

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.

Tips:
– 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.

Fighting Against Forced Labour and Child Labour in Supply Chains Act.
Loi de lutte contre le travail forcé et le travail des enfants dans les chaînes d'approvisionnement