Mixed grain stuffing packed with nutrients

Mass Appeal

Ashley Tresoline from Bella Foodie is back to continue our look at healthier side options for Thanksgiving. Now she shows us how to make a healthier version of stuffing loaded with natural grains and fiber.

Grain Stuffing
¾ cup Farro
¾ cup Wild Rice
¾ cup Millet, Rye Berries or Quinoa (your choice)
5 cups Chicken or Vegetable Stock
5 Sprigs Thyme, plus 1 tbs. chopped thyme
1 Medium Celery Root, peeled and cut into cubes
1 large Red Onion, chopped
3 Sweet Potatoes, cut into cubes
3 tbs. Olive Oil
2 tbs. Fresh sage, chopped
1 cup Mozzarella Cheese, shredded
½ cup Pecorino Romano or Parmesan Cheese, grated
2 tbs. Unsalted Butter
Salt and Pepper to taste
(Optional: Add ½ pound of turkey or chicken sausage.)

Cook all grains with vegetable stock and water according to their package directions. Add in thyme sprigs and pinch of salt. Let grains cool and transfer to a large bowl and remove thyme sprigs. Preheat oven to 425ᵒ. Toss celery root, red onion, sweet potatoes, olive oil, sage and salt and pepper. Spread out on two baking sheets. Roast for 40 minutes, stirring the vegetables halfway through. Once the vegetables are cooled add them to the bowl with the grains and chopped thyme, mozzarella cheese and pecorino romano. Spray a 3 quart baking dish with cooking spray, pour in the grain and vegetable mixture. Dot the top with 2 tbs. unsalted butter. Bake at 325ᵒ until golden brown about 20-30 minutes. (Can be made up to 2 days ahead: cover and refrigerate.)

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