Farro, Orange, and Pine-Nut Dressing


Make this recipe to accompany our Tuscan-Roast Turkey Breast.


  • 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


  1. 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.

  2. Reduce heat to low; cover, and cook until farro is tender and liquid has been absorbed, about 30 minutes.

  3. 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.

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