By Mary Miller of A Passionate Plate
2 Cups Bluebird Grain Farms Emmer Farro
10 Cups chicken stock
2 Bunches swiss chard
2 Bunches kale
1/4 Cup olive oil
2 Tablespoons minced garlic
1 Teaspoon salt
6 Slices bacon, chopped
1 Large onion, chopped
2 Teaspoons dry rosemary
1/2 Teaspoon fresh ground pepper
1 Large or 2 small apples, peeled, cored, and chopped
1 Cup golden raisins
1 Cup chopped parsley
1 Cup pine nuts
2 Cups shredded Parmesan cheese
Zest from 2 large lemons
Cook the Farro – Place the farro and 8 cups of chicken stock in a large stock pot. Bring to a boil and cook, stirring occasionally, for 50 minutes. The farro will be cooked through but still slightly chewy. Drain the farro and set aside. (Do ahead tip: The farro can be prepared up to three days in advance. Refrigerate until needed.)
Prepare the Greens – Wash the Swiss chard and kale, strip the leaves from the stems. Chop coarsely and set aside. Discard the kale stems. Chop the Swiss chard stems and set aside. (Do ahead tip: The greens can be prepared up to two days in advance. Refrigerate until needed.)
In a large dutch oven or pot with a lid, heat 1/4 cup olive oil over medium high heat. Add the garlic and sauté for 30 seconds. Add the greens, along with 2 cups of chicken stock and 1 teaspoon salt. Cover the pot and cook, stirring occasionally, for 25 minutes. Remove from heat and set aside.
Prepare the Stuffing – In a large pan, sauté the bacon until it is cooked, but not crisp. Add the onion, rosemary, and black pepper. Cook until the onions are limp, about 2 minutes. Stir in the apple, raisins and pine nuts, and parsley, then remove from heat and set aside.
In a large bowl, stir together the farro, greens, onion mixture, Parmesan cheese, and lemon zest. Taste and adjust seasonings as desired. Gently spoon the stuffing into the cavity of a turkey (or a chicken) and cook until the internal temperature of the thickest part of the thigh reaches 165-170 degrees. Cook the remaining stuffing in a casserole dish with a tight fitting lid. Bake at 400 degrees for 45 minutes.
This also makes a wonderful side dish for a roast or leg of lamb.