Makes about 16 Cups (Easily halved for a smaller crowd)
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
1 Cup Bluebird Emmer Farro ™
5 Cups water
½ Teaspoon kosher or sea salt
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.
¼ Cup extra virgin olive oil 1 large shallot, diced
2 medium onions, halved and sliced ¼” thick 1 ½ Tablespoons chopped fresh rosemary
½ teaspoon kosher or sea salt 2 large cloves garlic, minced
¼ Cup dry sherry or white wine 1 ½ Cups chicken or vegetable broth
¼ Cup butter 1 lemon (zest)
1 large carrot, peeled & diced 2 eggs, beaten
3 celery stalks, diced 1/3 Cup chopped fresh parsley
9 oz. Sausage links (fully cooked: andouille, chicken, kielbasa), diced
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