|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|
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.