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Pistachio and Cranberry Stuffing



  • 1 ½ tablespoons olive oil

  • 2 small onions finely chopped

  • 2 garlic cloves, crushed

  • 6 Setton Farms Pistachio Chewy Bites, broken into
    small pieces 
    free stuffing)

  • 3 ½ cup quinoa OR breadcrumbs (quinoa if you are
    looking for a gluten

  • 2 eggs, lightly whisked

  • 1/3 cups flat leaf parsley (chopped)

  • 2 tablespoons fresh sage (chopped)

  • 2 tablespoons fresh thyme (chopped)

  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.

  2. Heat olive oil in a large non-stick frying pan over medium heat.

  3. Add onions and garlic and the pistachio chewy bites, stirring 8-10 minutes or until onion soften.  

  4. Set aside for 5 minutes to cool slightly.

  5. Place the pistachio mixture in a bowl and add the quinoa, eggs, parsley, sage, thyme and mix.

  6. Bake in a casserole dish for 20 minutes or until slightly brown.

  7. Drizzle with a little more olive oil and garnish with extra parsley.



Source: Sara Siskind,



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