Dirty Farro Stuffing

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Dirty Farro StuffingRecipe

Photo: Jennifer Causey

Give nutty whole-grain farro the dirty rice treatment with the classic trinity (onion, bell pepper, and celery) and spicy andouille sausage. The chicken liver adds incredible richness without any livery flavor--it's the "secret" ingredient that will have guests scraping the dish clean.

Serves 12 (serving size: about 1/3 cup)


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3 cups unsalted chicken stock (such as Swanson)
1 cup uncooked farro
2 tablespoons canola oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
8 ounces andouille sausage, chopped (about 1 1/2 cups)
8 ounces chicken livers, finely chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted
2 large eggs
Cooking spray


Active: 45 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°F.

2. Bring stock and farro to a boil in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook 25 minutes. Drain. Place farro in a large bowl.

3. Heat oil in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic; sauté 8 minutes. Add sausage and chicken livers; cook 6 minutes, stirring frequently. Add sausage mixture, parsley, black pepper, and salt to farro; toss to combine.

4. Combine butter and eggs in a bowl. Add egg mixture to farro mixture; toss. Spoon farro mixture into an 11- x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

Created date

October 2016

Nutritional Information

Calories 203
Fat 10 g
Satfat 3.3 g
Monofat 2.5 g
Polyfat 1.2 g
Protein 11 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 115 mg
Iron 3 mg
Sodium 295 mg
Calcium 30 mg
Sugars 2 g
Est. Added Sugars 0 g