Serves: 6 – 8

Farro is a great stuffing replacement for those who prefer healthy whole grains in their diet. This stuffing can easily be adjusted for vegans or vegetarians by choosing the appropriate broth.


2 ½ cups of RTE Cuisine Farro, divided

½ cup chicken, turkey, or vegetable stock or bone broth

1 tablespoon cold-pressed extra-virgin olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

½ cup (about 3 to 5) cremini mushrooms, chopped

1 apple, cored and finely chopped

2 tablespoons fresh lemon juice (from half a lemon)

½ cup dried cranberries

1 tablespoon honey or agave syrup

½ cup walnuts

½ cup roasted chestnuts, chopped

2 tablespoons fresh parsley, chopped

Salt to taste

Freshly ground black pepper to taste


  1. Preheat oven to 350°F.
  2. Sprinkle lemon juice over chopped apples. Toss and set aside.
  3. Place walnuts in a plastic bag and hit with a mallet or roll with a rolling pin. Set aside in a small ramekin.
  4. In a food processor or blender, combine ½ cup of the Farro with a ½ cup of your broth of choice. Process for about one minute, until the texture is like a porridge. Set aside.
  5. In a large sauté pan, on medium to high, heat the oil, then add the 2 cups of Farro. Roast in the pan for 2 to 3 minutes.
  6. To the pan, add onions, celery and mushrooms and cook for 3 minutes. Add apple, cranberries and honey. Cook for 3 to 4 minutes. Add chopped walnuts, chestnuts, parsley and the Farro “meal”. Mix thoroughly.
  7. Season with salt and pepper as needed.
  8. Spoon the mixture into an 8-inch x 8-inch x 2-inch (2-quart) casserole baking dish.
  9. Bake for about 30 minutes or until the top is browned.
  1. For vegans, use agave syrup.
  2. If you prefer a sweeter tasting stuffing, add 2 extra teaspoons of honey or syrup.
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