Stuffing with Chickpea Lentil Pasta & Italian Sausage

I know you are saying “What?!  Pasta in stuffing?” To which I say, “Sure, why not?!”  And once you taste it, Stuffing with Chickpea Lentil Pasta & Italian sausage is likely to become a traditional side dish with your turkey.  And I’ve added all my favorite ingredients in here – lots of veggies, apple, cranberries, pecans, and lovely fresh herbs.  You gotta know this is going to wow the fam after they get over their initial shock, ha!

Stuffing with Chickpea Lentil Pasta & Italian Sausage | Simply Fresh Dinners

I am a traditionalist when it comes to stuffing but  it was recently suggested to me that I create a recipe with Chickapea Pasta instead of the bread and I was very intrigued.  I loved the way the spirals soaked up the flavor and knowing this is a healthy option lets you add that extra spoonful to your plate.

Stuffing ingredients | Simply Fresh Dinners

I need color and crunch in my food and this recipe has plenty of texture and look at the brightness of those tasty ingredients!  Fresh herbs make all the difference in flavor and it includes a generous amount of pan-fried sage.

This is one of those recipes that you can make your own.  Adding some raisins, sultanas or currants would be tasty.  If you’re a fan of rosemary – go for it. A little pancetta could be fun too.  The options are only limited by your imagination.

Stuffing with Chickpea Lentil Pasta & Italian Sausage | Simply Fresh Dinners

The recipe suggestion comes from Andrea, the food loving compliance manager at Chickapea Pasta! I started with some of her ingredients and then incorporated my traditional recipe for turkey that you can find here.  Thanks, Andrea, I think we’ve got a winner on our hands!

This post is sponsored by Chickapea Pasta and my opinions of this fabulous product are all my own.
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Stuffing with Chickpea Lentil Pasta & Italian Sausage

Once you taste it, Stuffing with Chickpea Lentil Pasta & Italian sausage is likely to become a traditional side dish with your turkey. And I’ve added all my favorite ingredients in here – lots of veggies, apple, cranberries, pecans, and lovely fresh herbs. 

  • 8 ounces Chickapea Pasta spirals
  • 1 pound Italian sausages
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 4 large sage leaves, chopped
  • 3/4 cup homemade chicken stock or low sodium chicken broth
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 cup flat leaf parsley, coarsely chopped
  • 1 apple, chopped; leave skin on if organic
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup panko or gluten-free bread crumbs
  • Options: sultanas, raisins or currants

  1. Preheat oven to 350 F

  2. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 of the stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

  3. Meanwhile, remove casings from sausage, break into crumbly pieces while cooking until brown.  Drain any excess fat from pan.

  4. Cook pasta according to directions, rinse and drain immediately.  Add to sausage pan and combine.  Remove from heat.

  5. Transfer onion mixture to a large mixing bowl. Add sausage/pasta mixture. Add all remaining ingredients, including the remaining stock; mix to combine. You may have to add some more chicken stock according to how moist you want your dressing.

  6. Transfer to a baking dish and spread evenly.  Top with bread crumbs.  Drizzle a little melted butter on top at this point if desired.

  7. Bake for 15-20 minutes until top is slightly crispy and golden.  Remove and serve immediately.

Oven temperatures vary.  You’ll want to keep an eye on this the first time you cook it.

Feel free to change up the fresh herbs according to your family’s tastes.  

I tend to put very little salt in my food.  You may like a little more.

 

Want more THANKSGIVING IDEAS?   Gotta love the holidays!

 If you make this recipe or any other dishes from Simply Fresh Dinners, please tag me with @simplyfreshdinners and  #simplyfreshdinners on Instagram so I can share your creativity with my readers.  Cheers!

A healthy option for pasta with all the traditional taste. Ready for the oven in 30 minutes!

 

 

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34 Comments

  • Reply
    Jennifer @ Seasons and Suppers
    November 15, 2017 at 10:02 am

    Love this pasta twist on traditional stuffing! So much flavour and goodness going on. I could eat a ton of this 😉

  • Reply
    Mahy
    November 15, 2017 at 11:26 am

    I can’t thank you enough for sharing this Robyn!! It’s like the answer to my Thansgiving dreams!! So in LOVE with this recipe and I’ll be enjoying it beyond Thanksgiving!!

  • Reply
    Jenn @ Peas and Crayons
    November 15, 2017 at 12:01 pm

    This is such a creative stuffing and so packed with goodness! Love all the flavors going on here and can’t wait to try it with a big ole box of Chickapea Pasta!
    Jenn @ Peas and Crayons recently posted…Classic Slow Cooker Stuffing – a Thanksgiving favorite!My Profile

  • Reply
    Jessie Gunaseelan
    November 15, 2017 at 12:15 pm

    This is such a brilliant recipe, Robyn! I just love it

  • Reply
    Jessie Gunaseelan
    November 15, 2017 at 12:18 pm

    Amazing! Such a brilliant idea, Robyn! Yummy

  • Reply
    Jessie Gunaseelan
    November 15, 2017 at 12:19 pm

    Amazing! Such a brilliant idea, Robyn!

  • Reply
    Jessie Gunaseelan
    November 15, 2017 at 12:20 pm

    Amazing!

  • Reply
    Taylor
    November 15, 2017 at 12:42 pm

    Robyn this is so gorgeous and perfect for American Thanksgiving coming up! What a genius way to incorporate my fave Chickapea Pasta!

  • Reply
    Tania Sheff
    November 15, 2017 at 1:03 pm

    Wow! This dish would be a perfect addition to any holiday table! I love how versatile and beautiful it is. Yum!

  • Reply
    Kristen
    November 15, 2017 at 1:03 pm

    This is such a beautiful recipe! I love Chickapea Pasta but never would have thought to use it in stuffing. This is one recipe I’ll definitely make!
    Kristen recently posted…Lemon Herb Butter Roast ChickenMy Profile

  • Reply
    Chris Scheuer
    November 15, 2017 at 1:09 pm

    Oh my goodness Robyn, this is a wonderful idea and I love all the flavors you’ve got going on here!

  • Reply
    Regina
    November 15, 2017 at 1:35 pm

    OMG I think this may be the first stuffing I would LOVE. Not having grown up with the tradition I never got into it much, but tyour version looks amazing!!

  • Reply
    Izzy @ She Likes Food
    November 15, 2017 at 3:13 pm

    This is such an awesome idea, Robyn!! This stuffing looks delicious! I love all the other ingredients in there too, I bet it tastes amazing! It’s almost a meal in itself 🙂

  • Reply
    Michelle @ Vitamin Sunshine
    November 15, 2017 at 5:13 pm

    Totally in love with this Robyn! I am definitely making it while I am home with my family next week. And with Chickapea — just makes it that much better! THE FRIED SAGE! It just isn’t Thanksgiving without lots of sage!
    Michelle @ Vitamin Sunshine recently posted…Moroccan Chicken Quinoa SaladMy Profile

    • Reply
      Robyn
      November 16, 2017 at 6:06 am

      Oh my gosh, Michelle, I am obsessed with pan-fried sage in the colder months. This is the first time I’ve done it with butter and it was so darn good. Can’t wait to hear what your family thinks!
      Robyn recently posted…Stuffing with Chickpea Lentil Pasta & Italian SausageMy Profile

  • Reply
    nocrumbsleft
    November 15, 2017 at 6:17 pm

    I totally love this recipe! What a great idea for Thanksgiving! Can’t wait to try it!
    nocrumbsleft recently posted…Creamy Beet Citrus SaladMy Profile

    • Reply
      Robyn
      November 16, 2017 at 6:07 am

      I’m such a fan of a good dressing recipe, Teri, and I was so glad that my recipe seemed to fit perfectly with the pasta. The little spirals soaked up the flavors and every bite was delicious 🙂
      Robyn recently posted…Stuffing with Chickpea Lentil Pasta & Italian SausageMy Profile

  • Reply
    Sarah | Well and Full
    November 15, 2017 at 6:45 pm

    This is such a cool and creative idea!!! I bet you could sub in chickpeas to make it vegetarian too 😉

    • Reply
      Robyn
      November 16, 2017 at 6:10 am

      I think that’s a great idea, Sarah – with some kale too? I have to do some thinking on that to make it vegetarian. My original dressing recipe is vegetarian and the fresh herbs make it just perfect!
      Robyn recently posted…Stuffing with Chickpea Lentil Pasta & Italian SausageMy Profile

  • Reply
    GiGi Eats
    November 15, 2017 at 7:38 pm

    Stuffing brings so many memories to mind for me because my dad apparently makes some BOMB stuffing – however, he is a total LENTIL lover and has never used lentils in his stuffing before – I also know for a fact he’s never used chickpea pasta because I am pretty sure he has NEVER heard of it! LOL! I would be truly curious to hear his thoughts. Ha! I wonder if “the stuffing king” would incorporate it into his next stuffing recipe! 😉

  • Reply
    Tricia @ Saving Room for Desserrt
    November 16, 2017 at 9:16 pm

    This is one beautiful pan of dressing! If my family would’t disown me, this is what I would make for Thanksgiving.

    • Reply
      Robyn
      November 17, 2017 at 6:12 am

      LOL, I’m going to make it at Christmas, Tricia, because we have turkey then too. I can’t wait to see everyone’s reaction 🙂

  • Reply
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