Farro, a healthy whole grain, adds a nutty bite to stuffing’s traditional flavors with sausage, butternut squash and sage with a sweet taste of dried cherries.
This post and its bountiful Thanksgiving flavors is sponsored by Jones Dairy Farm.
At my house it’s called stuffing.
Drunk with chicken stock, brimming with celery, onion, and butter, and perfumed with sage, this bread concoction is always cooked in the bird and comes out supremely moist. Yes, I did say “moist.” Moist. Moist. Moist. It’s how I prefer my stuffing.
At your house you may refer to it as dressing.
To me dressing delivers a dryer bite. Something maybe even a little crunchy. A bit more austere, perhaps even a little stark.
Not like my beloved stuffing. It’s my favorite part of the feast.continue to the recipe… about Farro, Butternut Squash, Sausage and Dried Cherry Stuffing