No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Farro and Mushroom Dressing

A twist on the traditional turkey companion, this dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens. You can typically find it in speciality stores.

  • Prep:
  • Total Time:
  • Servings: 8
Farro and Mushroom Dressing

Source: Body+Soul, November 2009


  • Coarse salt and ground pepper
  • 2 cups farro
  • 2 tablespoons olive oil
  • 10 ounces cremini mushrooms, thinly sliced
  • 4 shallots, minced
  • 4 ribs celery, minced
  • 2 ounces smoked country ham, diced
  • 2 tablespoons finely chopped fresh sage, plus more for garnish
  • 1/2 cup dry white wine, such as Sauvignon Blanc


  1. Bring a large saucepan of salted water to a boil. Add farro and cook until tender, about 30 minutes; drain and return to pot.

  2. Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms, shallots, celery, ham, and 1 tablespoon sage; season with salt and pepper. Cook until celery is crisp-tender, 2 to 4 minutes.

  3. Add wine and cook until evaporated, 3 to 5 minutes. Add 1 tablespoon sage and vegetable mixture to farro; toss to combine. Serve garnished with extra sage leaves.

Reviews (0)

Related Topics