Lil' Red Bird BIG DEALS

Fall is a time of change right?  Well the recipe featured below is major step out, but one you need to take.  I’ve said it before, I enjoy food – a lot.  Being a foodie comes naturally, because so is my father (Russell Purtle of Memphis, TN).  The recipe I’m sharing proves good things can come from change.  You might be thinking, get to the point bird brain.  So here’s what’s up…

After telling my dad of the healthy benefits of Quinoa, he tried it.  He liked it so much, he created a recipe for a Southern style dressing with a keen, modern twist – using Quinoa, instead of cornbread {{gasp}}.  Before I share the recipe, please know my dad is a cornbread dressing snob.  So just know, this recipe passed the taste test of a serious dressing connoisseur. 

Here are the easy steps to create a nutrient dense, low fat, and simple chicken & dressing.  From my father’s words,

First Steps:

I cooked the Quinoa* with low fat, no MSG chicken broth.  I prepared 1 cup of the grain with two cups of broth. While it was cooking, I sauteed a couple of chopped, sweet onions.  After the Quinoa cooked 15 minutes per the package instructions, I added the onion & some black pepper.  (*used Ancient Harvest brand Quinoa – found at most grocery stores)   

Using the completely cooled, cooked Quinoa, I then added the following:

 1 egg

1 can on 98% fat free Cream of Chicken Soup

¾ can of low fat, no MSG chicken broth

¼ tsp of black pepper

1 ½ tsp of poultry seasoning (or sage if you prefer)

Dash of salt 

Preparation Instructions: 

After the Quinoa completely cools, stir in the egg, then add all the remaining ingredients.  I also cut up a rotisserie chicken (meat only, no skin), and added it into the dressing.   I sprayed a 9 x 13 Pyrex dish, and poured the chicken & dressing into the pan.  Bake it at 375 degrees for one hour. 

This dish cooks up just like traditional, Southern cornbread dressing.  The top browns to a nice, light brown color.  The Quinoa fluffs up from the extra liquids, it binds nicely, and has an incredible, fantastic taste.  The best thing about this dish is it is a low fat, healthy option for a great holiday meal.  We plan to serve it for the family this Thanksgiving!  WOW, it is good! Also, those working a Weight Watchers plan would love this meal too.  Add a vegetable as a side dish, and you’re good to go!  It was tasty as leftovers the next day, and it’s easy on the stomach. 

So there you have it.  Many memories are made around holiday dinner tables among people we love.  I hope you make wonderful new memories during Thanksgiving and Christmas this year.  Imagine the surprise of your guests, when you tell them the dressing they raved about was actually made with Quinoa.  {{pronounced keen-wa, by the way, my darlin’ Southern friends}}  Enjoy! –Tiffany

Image details:  http://i331.photobucket.com/albums/l442/LStOcK3/Gobble.png