Food & Cooking Recipes Ingredients Pasta and Grains Mixed-Grain Stuffing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 35 mins Total Time: 1 hrs 40 mins Yield: 8 cups Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel. Ingredients 1 ½ cups wheatberries or spelt (10 ounces) ⅓ cup extra-virgin olive oil 1 medium yellow onion, minced (1 ½ cups) 4 cloves garlic, minced (2 tablespoons) Kosher salt and freshly ground pepper 1 ¼ teaspoons ground cumin 1 teaspoon ground coriander 10 ounces cremini or white button mushrooms, coarsely chopped (3 cups) 7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 ½ cups) 2 cups vegetable broth Pinch of saffron ¾ cup millet 1 cup golden raisins, coarsely chopped 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice ½ teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice 1 cup packed coarsely chopped flat-leaf parsley leaves Directions Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside. Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat. Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days. Rate it Print