Gondola Station, St. Sophia
c/o 565 Mountain
Telluride, Colorado 81435
Stuffing with Smoked Surry Sausage
Chef Ross Martin of Allred’s Restaurant at Telluride Ski
Resort– Telluride, CO
Adapted by StarChefs
Yield: 4-6 Servings
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked
Method: For quinoa:
Melt butter in a pot over medium heat. Gently sweat onions until translucent.
Add quinoa and toast slightly for about a minute. Add ½ cup seasoned
turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey
stock a little at a time until the quinoa grain opens. When it opens,
a small tail-like pistol will pop out. It should be tender to the bite.
Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust
if necessary. If the stock was well seasoned, the quinoa should not need
any further seasoning.
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over
medium heat. Sweat garlic, onions, carrots, celery and sausage until tender.
Season with a pinch of salt. Add remaining butter and melt. Add cranberries,
apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey
stock to moisten to liking. Transfer to baking dish and bake, uncovered
for 45 minutes.