Whole Grain Stuffing With Sausage Recipes

GRAIN STUFFING WITH SAUSAGE

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.

MIXED-GRAIN STUFFING

Steps:

• Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
• Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
• Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.