Step 1

Preheat oven to 350°F. Place cornbread cubes on a baking sheet and toast in the oven for 10 minutes. Spray a 13x9x2-inch baking pan with cooking spray and set aside. Remove cornbread from oven and set aside; leave oven on.

Step 2

Quinoa stuffing ingredients

Step 3

Place pecans on a baking sheet and place in the oven for 6 minutes; remove. In the meantime, start cooking the vegetables.

Step 4

Heat the oil in a large sauté pan for 1 minute over medium heat, then add the onion, sage, salt and pepper and sauté for 2 minutes. Add the celery and mushrooms and cook for an additional 5 minutes, until softened.

Step 5

Quinoa cornbread cranberry stuffing

Step 6

Transfer the toasted cornbread and quinoa to a large bowl. Add the cooked vegetables and gently combine. Stir and add the pecans, cranberries, broth and wine. Transfer to the reserved baking dish and bake for 50 minutes, until golden brown on top. Serve warm.

Step 7

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD