Farro And Sausage Stuffing Recipes
FARRO AND SAUSAGE STUFFING
This stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.
Provided by Martha Stewart
Categories Pasta and Grains
Yield Makes about 8 cups (enough for one 18 - pound turkey)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a medium heavy-bottomed pot over medium-high heat until hot but not smoking. Add sausage; cook, breaking up meat with a wooden spoon, until deep golden brown, about 7 minutes. Remove meat; set aside.
- Add 1 tablespoon oil, the fennel, onion, and garlic to pot. Reduce heat to medium; cook, stirring, until fennel and onion are softened, about 5 minutes. Add wine; cook until reduced by half.
- Stir in 2 cups water, the farro, kale, stock, zest, 2 tablespoons fronds, 1 tablespoon each rosemary and oil, and 2 teaspoons salt. Bring to a boil over medium-high heat. Reduce heat; simmer until farro is tender, 15 minutes. Stir in sausage, 1 tablespoon rosemary, and 2 tablespoons fronds. Season with salt and pepper.
- Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.
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