Farro, Butternut Squash, Sausage and Dried Cherry Stuffing
Farro, a healthy whole grain, adds a nutty bite to stuffing's traditional flavors with sausage, squash and sage with a sweet taste of dried cherries.
Ingredients
- 1 cup farro
- 3 ½ cups chicken broth divided
- 1 ½ cups water
- 1 12 oz Jones Dairy Farm All Natural Pork Sausage Roll
- 4 tablespoons butter
- 2-3 stalks about 1 cup celery, chopped
- 1 yellow onion about 1 cup, chopped
- 1 ½ cups butternut squash cubed
- 2 tablespoons fresh sage slivered
- 1 tablespoon Italian parsley chopped
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 10 oz box stuffing
- 1 cup dried cherries
Instructions
- Preheat the oven to 350 degrees F.
- Rinse the farro with water and drain. Transfer to a medium saucepan and add 1 ½ cups chicken broth and 1 ½ cup water and bring to a boil then reduce to simmer. Cook for 25-30 minutes or until the farro is tender and the broth has absorbed. Add more water and cook longer if needed. Set aside and cool.
- Brown the sausage in a large saute pan over medium heat. Drain the sausage on a plate topped with paper towels and set aside.
- Melt the butter over medium heat in the same saute pan. Add the celery and onion and cook for about 5 minutes or until the vegetables soften. Add the squash, sage, parsley, kosher salt and pepper and cook for an additional 3-4 minutes.
- In a large bowl, mix the farro, cooked sausage, vegetable mixture and cubed stuffing with the dried cherries. Pour the remaining chicken broth over the mixture then toss to coat. Season with more salt and pepper to taste and add more chicken broth if desired.
- Place in a buttered baking dish and cover with aluminum foil. Bake for 25-30 minutes then remove the foil and bake for another 5-10 minutes or until the top is lightly browned.