Mixed-Grain Stuffing

stuffed acorn squash mixed grain stuffing
Photo: Louise Hagger
Prep Time:
35 mins
Total Time:
1 hrs 40 mins
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.


  • 1 ½ cups wheatberries or spelt (10 ounces)

  • 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


  1. 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.

  2. 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.

  3. 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.

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