Stuffing lovers, rejoice... a healthier spin on stuffing just for you!
PS - I don't like mushrooms however they definitely add some flavor in this recipe so feel free to leave them out if you are a fellow non-mushroom lover - it's a texture thing 😉
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- 4 cups of bone broth or vegetable both
- 2 cups farro
- 2 tbsp olive oil
- 2 eggs whisked
- 1 cups chopped yellow onion
- 1 cup chopped celery
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp chopped flat parsley
- 1 tbsp sage
- 1 cups chopped mushrooms of your choice
- sea salt and black pepper to taste
- Rinse and drain the farro. Place Farro in a pot and add enough broth to cover. Boil, and simmer the Farro for about 30 minutes (keep your eye on it so that it doesn't end up burnt to the bottom of the pot 😉 ) In a skillet over low - medium heat add the 2 tbsp's of olive oil (you can also choose to use real butter or ghee) and sauté the onion and celery for about 10 minutes until the onion is translucent adding bone broth/stock as needed to keep the mixture moist. Add the cooked Farro, chopped mushrooms, and spices and stir until heated through and combined. Finally add the eggs and combine. You can either stuff your turkey with this mixture or bake it in a lightly sprayed glass or ceramic baking dish at 350° for 30 minutes.
- You can choose to eliminate the Farro and bone broth and make this recipe with 4 slices of dried, cubed, (leave bread out to dry or lightly toast it) sprouted grain bread.
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