My son was begging me to make the stuffing muffins that I served last Thanksgiving. I had to break his heart to try this recipe because it could also double as a vegetarian main dish. I also loved that it incorporated farro- a new love of mine. Mushrooms, greens, and cheese… What’s not to like? It had a really special and earthy taste.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I substituted one pound of organic baby spinach for the mustard greens, increased the amount of garlic, and used Trader Joe’s 10-minute farro. I started prepping the ingredients two days before Thanksgiving (steps 2-5, as well as grating the cheese), and assembled and baked the complete dish on the big day.
Yield: Serves 12
- 4 tablespoons unsalted butter, plus more for greasing
- 1 cup farro (I used Trader Joe’s 10-minute farro)
- 1 pound whole-wheat bread, crusts removed, bread cut into 1-inch dice (8 cups)
- 1/4 cup extra-virgin olive oil
- 3 leeks, light green and white parts only, thinly sliced
- 10 garlic cloves, finely chopped
- 1 pound mustard greens, stemmed and coarsely chopped (12 packed cups) or organic baby spinach (left intact)
- Kosher salt
- freshly ground black pepper
- 1 pound cremini mushrooms, quartered
- 1 1/2 cups chicken stock, low-sodium chicken broth, vegetable or mushroom stock
- 1 tablespoon fresh lemon juice
- 3 large eggs, beaten
- 3 scallions, thinly sliced
- 2 cups shredded Italian Fontina cheese (6 ounces), separated
- Preheat the oven to 400°. Butter a 4-quart baking dish.
- In a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes. (I cooked my par cooked farro according to the package directions.) Drain well; transfer to a very large bowl.
- Meanwhile, spread the bread on a large baking sheet and toast until golden and crisp, about 15 minutes. Transfer to the bowl. (I did this ahead of time and stored the toasted bread in a ziplock bag.)
- In a large nonstick skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 to 8 minutes. Stir in the greens in batches and cook until wilted. Season with salt and pepper. Add the vegetables to the bowl.
- In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Transfer to the bowl. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of oil and mushrooms.
- Add the stock, lemon juice, eggs, scallions and 1 cup of the cheese to the bowl and mix well.
- Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 40 minutes. Scatter the remaining cheese on top and bake uncovered for 20 to 30 minutes longer, until golden.
Note: The assembled stuffing can be covered and refrigerated overnight.
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