Mediterranean Grain Stuffing Recipes

Steps:

• Combine the farro, rye berries, 4 cups chicken broth, 2 cups water, the thyme sprigs and bay leaves in a large pot. Bring to a boil, then reduce the heat and simmer until the grains are almost tender, 20 minutes. Stir in the millet. Cook, stirring occasionally, until some of the millet grains have burst, 15 minutes. Drain in a fine-mesh sieve; discard the thyme and bay leaves. Spread the grains on a parchment-lined baking sheet and let cool at least 1 hour. Transfer to a large bowl.
• Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the celery root, red onions, sweet potatoes, olive oil, sage, 2 teaspoons salt and a few grinds of pepper in a large bowl. Spread out on 2 rimmed baking sheets. Roast, stirring and rotating the pans halfway through, until browned and tender, 40 to 50 minutes.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage; cook, breaking it up, until browned, 8 to 10 minutes. Add the chopped thyme; cook 1 minute. Add the remaining 1 cup chicken broth, bring to a boil and cook until reduced by half, about 5 minutes.
• Butter a shallow 3-quart baking dish. Stir the sausage mixture, roasted vegetables, mozzarella and parmesan into the grains; season with salt and pepper. Spread in the prepared baking dish and dot with the remaining 2 tablespoons butter. Bake until golden and warmed through, 20 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
• Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
• Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
• Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
• For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
• Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
• To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
• Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.