Gluten Free Festive Fusilli Stuffing

Total Time:

25 min(Preparation)


8 to 10


1 pkg (340 g)Catelli Gluten Free Fusilli
2 tbsp (30 mL)each butter and olive oil
1large 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



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.


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.


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


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.


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