This Kale & Leek Quinoa Stuffing Skillet is all of the best things about stuffing – without, you know, eating an entire loaf of bread.
Ok friends, anyone else whose favorite Thanksgiving dish is stuffing?
It is definitely mine, and it is definitely my downfall when it comes to holiday feasting. Sweet potato casserole? Meh. Pumpkin pie? I’ll (usually) pass. Weird baked dishes swimming in cream-of-whatever soup? No thanks. But stuffing? Oh man. In Sarah-land, there is not a lot that compares.
As Thanksgiving creeps nearer (seriously, how?! It still feels so strange that summer is already over!) I’m finding it hard to not get caught up in pre-emptive holiday excitement. After Halloween it’s all food and holiday cheer until the New Year, and if that’s not a reason to be excited, I don’t know what is!
While I definitely appreciate a fancy stuffing recipe here and there, I’m a sucker for a good traditional take on the famous Thanksgiving dish.
This Kale & Leek Quinoa Stuffing Skillet tastes just like standard stuffing. Sage, thyme and rosemary with lots of leeks, celery, onion and garlic. Plant-based powerhouse quinoa replaces stale bread, and thinly-shredded kale provides a nutritional kick.
I also added a thin layer of muenster cheese. I know, I know – most people would probably balk at the thought of cheese on stuffing (myself included), but hear me out! Muenster is unobtrusive, subtle, and so delightfully melty. It holds the skillet together without competing with the flavors, taking it from “this is quinoa that tastes like stuffing” to a more casserole-like dish.
My man-person was pretty skeptical when I first floated this idea to him a few days ago, but when he came home from work and tasted it, the first words out of his mouth were “whoa, this tastes like stuffing!” Cat lady tested, boyfriend approved!
- 1 cup uncooked quinoa
- 1⅓ cup vegetable broth
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium leek, thinly sliced
- 6 cloves of garlic, minced
- 4 cups thinly sliced kale
- 2 tbsp butter or olive oil
- 1½ tsp ground sage
- ½ tsp thyme
- 1 tsp dried rosemary
- salt and pepper
- 1 cup muenster (or other mild cheese)
- Preheat oven to 375 degrees F.
- Begin by cooking your quinoa. Add your rinsed quinoa and the vegetable broth to a medium saucepan and bring to a boil. Cover and reduce heat to medium-low, and cook for 20 minutes, or until all the liquid has absorbed. Fluff with a fork and set aside.
- Heat 2 tbsp of butter or olive oil over medium heat in a 12" cast iron or oven safe skillet. Add the onions and celery and cook for approximately 5 minutes, or until onions are turning translucent.
- Add the leeks, garlic, sage, thyme and rosemary, and cook for 5-8 minutes longer.
- Add the thinly sliced kale and stir to combine. Let cook until the kale has wilted and all vegetables are soft.
- Add the cooked quinoa, and salt & pepper to taste. Stir well to combine, and spread in an even layer in the skillet.
- Evenly distribute the cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted and turning golden.