Farro Mushroom and Sausage Stuffing

November 24, 2013

Farro Mushroom and Sausage Stuffing

What am I thankful for today? As I ask this to myself, I can’t help to immediately think of you and this blog. My experience with this blog ranks high on the things I am thankful for. This blog has open a new world that I didn’t know existed. It brought you to my life and it brought so much more. Here is a quick list:

New friends – I have met so many people online and many I can even call my friends. Knowing that I belong to a community of bloggers that support me, think of me and are there to cheer me up and help me grow, it is simply priceless.

Joy – Getting a comment from you, seeing you interact, liking my work, … it all brings tremendous joy to my life. I feel fulfilled when I know something I have created is helpful to, and enjoyed by others.

Drive – Everyday I have a new goal. There are so many ways I can improve my work, I know that, and I love it. The challenge of being better drives me everyday to push myself to learn more and give more. Seeing this in myself makes me really proud of who I have become.

Opportunities – The people I’ve met, the places I’ve being, the assignments I’ve been given, the experiences I’ve lived, the brands that I’ve worked with, … blogging has given me so many opportunities and I just smile because of how thankful I am.

 A voice – I have to be honest, before starting this blog, I didn’t enjoy writing as much mainly because English is not my mother language. I bet I make many mistakes writing but I now love it. I love it because I am writing about the things that I’ m passionate about  and I know my voice counts, my voice can inspire you and that is a big responsibility that I dont take lightly.

I am truly Thankful!

Your turn, … Are you a blogger? What has blogging done for you? Tell me, I would love to know and visit your blog too! Even if you are not a blogger, go ahead share it with me, what has reading blogs done for you?

Ohh! and speaking about working with brands one of the perks is that I get to try their products and share with you what products I like. Bob’s Red Mill is a brand that I respect and look up to. I have visited their factory, met Bob in person and I’ve been a loyal customer for a long time. They recently sent me a package with their 9 Grains of Discovery (learn what that means here). Farro is one of them and after trying various recipes with farro here is one that I think should be present in your upcoming Thanksgiving table: Farro, Mushroom and Sausage Stuffing.


Have you tried farro ? It is very similar to rice but richer in flavor. High in fiber and a good source of iron and protein, farro is full of wholesome nutrients. You can use it in stews, casseroles and salads or add it to your traditional stuffing like I did, for a more hearty and flavorful version.

Farro Mushroom and Sausage Stuffing

How to cook it? It is simple, just like rice, boil it for 20 minutes and you will obtain fluffy farro to go along your meats or to be mixed with veggies. You decide!

Farro Mushroom and Sausage Stuffing

For this dish, I sauteed mushrooms and sausage with sage and dried cranberries, perfect Thanksgiving flavors. I then mixed it with the cooked farro and croutons.

Farro Mushroom and Sausage StuffingI poured it on a baking dish with chicken stock and a few dollops of butter and 45 minutes later I had amazing stuffing.

Farro Mushroom and Sausage StuffingTry this and you will never go back to plain bread stuffing again.

Farro Mushroom and Sausage Stuffing

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Farro Mushroom and Sausage Stuffing
  • 1 cup farro
  • 2 cups water
  • 1 tablespoon butter
  • 2 cups wild mushrooms
  • 1 cup dried cranberries
  • 2 cups sausage meat
  • 1 teaspoon dried sage
  • 2 cups croutons
  • 12 ounces chicken stock
  • extra dollops butter
  • salt and pepper to taste
  1. In a pan, over medium-high heat, place farro with water and salt to taste and bring to a boil.
  2. Once it starts boiling, stir, bring heat down to low and simmer covered for 20 minutes.
  3. After 20 minutes, drain any extra liquid and set farro aside.
  4. While the farro is cooking, saute the mushrooms with butter, salt and pepper to taste.
  5. Add sausage and brown it slightly with the mushrooms as it will fully cook in the oven.
  6. After a 5 minutes or so sauteing, finish with cranberries and sage.
  7. In a large bowl combine mushroom mixture with farro, croutons and chicken stock.
  8. Let it all soak and place it on a 9 x 13 baking pan.
  9. Top it with a few dollops of butter and bake on a preheated oven at 350 F for 45 minutes.
  10. If you would like a crunchy top, place it under the broiler for 2-3 minutes or until golden brown.

Disclaimer: this is not a sponsored post. I received the farro at no cost from Bob’s Red Mill but I was not required to write this post. All opinions and comments are my own.

10 Responses to “Farro Mushroom and Sausage Stuffing”

Trackbacks & Pings

  • » How to Make Homemade Tortillas + Turkey Tostadas says:

    […] Yesterday’s post included the reasons why I am so thankful to be a blogger.  Today’s recipe reminds me of another blessing that many of us get to enjoy and should be very thankful for: Leftovers. Yes, leftovers. Not just food but leftovers too. I can’t speak for you but I bet many would agree that even before eating the thanksgiving turkey, we are already thinking about the leftovers and the yummy things we can do with them. Considering that millions don’t have the same opportunity, I feel very blessed. Leftovers are definitely a sign of abundance and that is why today I give thanks for them and encourage you to reflect on this as well. […]

  • » Farro Seafood Paella says:

    […] nutty earthiness. I now see farro on restaurant menus all the time. It is used in soups, stews, casseroles, salads, desserts, breakfast cereals you name it. And I love that it is high in fiber, and a good […]

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