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Gallery Farro and Sausage Stuffing Recipe Summary Servings: 10 Yield: Makes about 8 cups (enough for one 18 - pound turkey)
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 10 ounces sweet Italian sausages, casings removed, meat crumbled 1 fennel bulb, cut into 1/2-inch cubes, plus 1/4 cup chopped fronds 1 large onion, cut into 1/2-inch pieces 2 garlic cloves, crushed 1/2 cup dry white wine 2 1/2 cups farro 10 ounces Tuscan kale, ribs discarded and leaves thinly sliced crosswise (11 cups) 1 3/4 cups homemade or low-sodium store-bought chicken stock Narrow strips of zest from 1 large lemon 2 tablespoons chopped fresh rosemary Coarse salt and freshly ground pepper
Cook’s Notes Farro, also called spelt, is available at health-food stores. If you can’t find Tuscan kale, use regular kale instead.
Gallery Farro and Sausage Stuffing
Recipe Summary Servings: 10 Yield: Makes about 8 cups (enough for one 18 - pound turkey)
Gallery
Farro and Sausage Stuffing
Farro and Sausage Stuffing
Farro and Sausage Stuffing
Recipe Summary Servings: 10 Yield: Makes about 8 cups (enough for one 18 - pound turkey)
Recipe Summary
Servings: 10 Yield: Makes about 8 cups (enough for one 18 - pound turkey)
Servings: 10
Yield: Makes about 8 cups (enough for one 18 - pound turkey)
10
Makes about 8 cups (enough for one 18 - pound turkey)
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 10 ounces sweet Italian sausages, casings removed, meat crumbled 1 fennel bulb, cut into 1/2-inch cubes, plus 1/4 cup chopped fronds 1 large onion, cut into 1/2-inch pieces 2 garlic cloves, crushed 1/2 cup dry white wine 2 1/2 cups farro 10 ounces Tuscan kale, ribs discarded and leaves thinly sliced crosswise (11 cups) 1 3/4 cups homemade or low-sodium store-bought chicken stock Narrow strips of zest from 1 large lemon 2 tablespoons chopped fresh rosemary Coarse salt and freshly ground pepper
Directions
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.
Cook’s Notes Farro, also called spelt, is available at health-food stores. If you can’t find Tuscan kale, use regular kale instead.
Cook’s Notes
Farro, also called spelt, is available at health-food stores. If you can’t find Tuscan kale, use regular kale instead.
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All Reviews for Farro and Sausage Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Farro and Sausage Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
