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Get ready for Thanksgiving! Here’s an awesome stuffing recipe that forsakes the usual white bread cubes and instead features seasonal vegetables and our whole grain emmer farro.
Ingredients
- 2 cups Bluebird Emmer Farro
- 10 cups chicken stock
- 2 bunches Swiss chard
- 2 bunches kale
- 1/4 cup olive oil
- 2 tablespoons garlic minced
- 1 teaspoon salt
- 6 slices bacon chopped
- 1 large onion chopped
- 2 teaspoons dry rosemary
- 1/2 teaspoon fresh ground pepper
- 1 large apple peeled, cored and chopped
- 1 cup golden raisins
- 1 cup parsley chopped
- 1 cup pine nuts
- 2 cups parmesan cheese shredded
- 2 large lemons zested
Methods
For 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.
