Quinoa Tabbouleh Stuffing with Roasted Squash and Mushrooms

Quinoa Tabbouleh Stuffing with Roasted Squash and Mushrooms

Quinoa Tabbouleh Stuffing with Roasted Squash and Mushrooms


Serves 6

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   alcohol cocktail
Cuisine
  • world
Ingredients
  • 1 large loaf challah, cut into large cubes and dried out overnight (alternatively, you can toast the bread at 100 degrees Fahrenheit until lightly crispy)
  • 1 1/2 cups yellow onion, diced
  • 1 1/2 cups celery, diced
  • 2 cups wild mushrooms, diced
  • 2 acorn squash, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 cups low sodium vegetable broth
  • 6 tablespoons butter, melted
  • 1 package Cava Quinoa Tabbouleh
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