Ingredients
- 1/4 cup unsalted butter
- 1 cup Bluebird Emmer Flour
- 2 teaspoons baking powder
- 1 cup Bluebird Cracked Emmer Farro
- 3/4 cup buttermilk
- 1 tablespoon sugar
- 1/2 cup milk
- 2 teaspoons salt kosher or sea salt
- 2 large eggs
For Farro:
- 1 cup Bluebird Emmer Farro
- 5 cups water
- 1/2 teaspoon salt kosher or sea salt
Stuffing
- 1/4 cup olive oil extra virgin
- 1 large shallot diced
- 2 medium onions halved and sliced 1/4" thick
- 1 1/2 tablespoons fresh rosemary chopped
- 1/2 teaspoon salt kosher or sea salt
- 2 large cloves garlic minced
- 1/4 cup dry sherry or white wine
- 1 1/2 cups chicken or vegetable broth
- 1/4 cup butter
- 1 lemon zested
- 1 large carrot peeled and diced
- 2 eggs beaten
- 3 stalks celery diced
- 1/3 cup fresh parsley chopped
- 9 ounces sausage links fully cooked: andouille, chicken or kielbasa, diced
Methods
To Make the Emmer Cornbread
- Preheat the oven to 400 degrees.
- Place an 8-inch cast iron skillet on the stove over medium-low heat and add the butter to melt.
- In a medium mixing bowl combine the Emmer flour, Cracked Emmer, sugar, salt and baking powder. Stir with a fork to blend.
- In a small mixing bowl combine the buttermilk, milk and eggs. Whisk with a fork to blend.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula or wooden spoon to mix gently just until most of the dry ingredients are incorporated (its ok if there are a few dry streaks – you don’t want to over mix this).
- When the butter has melted, pour in the batter and gently spread it toward the edges in an even layer. Bake in the preheated oven for 25 – 30 minutes, until golden on top.
To Cook the Farro
- Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.
To Make the Stuffing
- Pre-heat the oven to 375 degrees.
- Place a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the onion slices and sprinkle with the salt. Stir frequently for 1-2 minutes, until the onions start to turn translucent. Turn heat down to medium-low, and stir occasionally for about 25 minutes, until onions are golden and caramelized.
- Add sherry to the pan and cook, stirring for about 1 minute. Pour onions into a bowl and set aside.
- Place the sauté pan over medium heat and add the butter to melt. Add the carrot, celery, sausage, shallot and rosemary. Cook for 2 minutes, add the garlic and cook, stirring, for 30 seconds. Add the broth and cook for an additional 2 minutes to heat through.
- Crumble the Emmer cornbread into a large bowl and add the cooked farro.
- Use a microplane or the small holes on a grater to grate the zest from the lemon over the bowl.
- Pour the sausage mixture over the bread mixture, then pour in the eggs and parsley. Stir gently to combine the ingredients.
- Pour stuffing into a large rimmed half-sheet pan or casserole dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes, until the top is crispy.
- You can also use this stuffing to stuff your turkey, or to stuff squash halves for baking.
