This stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.

Martha Stewart Living, November 2004


Recipe Summary

Makes about 8 cups (enough for one 18 - pound turkey)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium heavy-bottomed pot over medium-high heat until hot but not smoking. Add sausage; cook, breaking up meat with a wooden spoon, until deep golden brown, about 7 minutes. Remove meat; set aside.

  • Add 1 tablespoon oil, the fennel, onion, and garlic to pot. Reduce heat to medium; cook, stirring, until fennel and onion are softened, about 5 minutes. Add wine; cook until reduced by half.

  • Stir in 2 cups water, the farro, kale, stock, zest, 2 tablespoons fronds, 1 tablespoon each rosemary and oil, and 2 teaspoons salt. Bring to a boil over medium-high heat. Reduce heat; simmer until farro is tender, 15 minutes. Stir in sausage, 1 tablespoon rosemary, and 2 tablespoons fronds. Season with salt and pepper.

  • Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

Cook's Notes

Farro, also called spelt, is available at health-food stores. If you can't find Tuscan kale, use regular kale instead.