Serves: 6 – 8
Farro is the 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
- Preheat oven to 350°F.
- Sprinkle lemon juice over chopped apples. Toss and set aside.
- Place walnuts in a plastic bag and hit with a mallet or roll with a rolling pin. Set aside in a small ramekin.
- 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.
- 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.
- 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.
- Season with salt and pepper as needed.
- Spoon the mixture into an 8-inch x 8-inch x 2-inch (2-quart) casserole baking dish.
- Bake for about 30 minutes or until the top is browned.
- For vegans, use agave syrup.
- If you prefer a sweeter tasting stuffing, add 2 extra teaspoons of honey or syrup.