Food & Cooking Recipes Ingredients Pasta and Grains Farro, Orange, and Pine-Nut Dressing 4.0 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Make this recipe to accompany our Tuscan-Roast Turkey Breast. Ingredients 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 2 shallots, finely chopped (about ½ cup) 2 celery stalks, finely chopped ¼ cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon plus 1 teaspoon finely chopped fresh sage 2 teaspoons fennel seeds, coarsely chopped 1 dried chile, crumbled 2 cups farro 3 ½ cups homemade or low-sodium store-bought turkey or chicken stock ½ cup dry white wine Coarse salt and freshly ground pepper 2 navel oranges, peel and pith removed, flesh cut into segments ¼ cup pine nuts, toasted Directions Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute. Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt. Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes. Stir in orange segments, pine nuts, and remaining 1/4 cup parsley. Season with salt and pepper. Cook's Notes You can make the dressing through step 2 a day ahead; refrigerate in an airtight container, and stir in oranges, pine nuts, and parsley before serving. Print