Stuffing with a Twist

Mushroom and Farro Stuffing

Two years ago we managed to turn a soft pretzel surplus into a delicious Thanksgiving stuffing. Diced up philly pretzels tossed with mustard, sausage, and sautéed vegetables made for a really unique side that still gets talked about today. So this year, when I started to think about new stuffing options, I thought back to one of my favorite substitutes from the past. Farro, an amazingly hearty grain acted perfect in faux risotto. How about for a stuffing?

Really damn delicious it turns out! Playing off the earthiness of the grain I sautéed shitakes, cremini’s and re-hydrated Asian dried wood eared mushrooms. The trifecta was accompanied by celery, garlic and kale and honestly was everything I love about a stuffing. It was just missing some delicious gravy!

As for the recipe, I’m gonna leave this one open-ended for you. The basics for a stuffing are that stale or toasted bread cubes (in this case I used two cups of cooked farro) tossed with your sautéed ingredients, broth and whisked eggs, and baked until golden brown. A stuffing or if you really want to be technical, a dressing (baked outside of the bird) is a savory bread pudding when you think about it. And a delicious one at that!

So now we have the sprouts, the stuffing, and the cranberry sauce…think its time for some mashed potatoes!

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