Cooking Light, November 2014 Page 164
Farro Stuffing with Butternut Squash, Red Onion, and Almonds
Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.
Roasted Fennel with Rosemary Breadcrumbs
Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.
Hazelnut Rye Rolls
Rye flour and hazelnuts have a distinct rich flavor that makes these rolls anything but an afterthought. Make ahead, and freeze up to 1 month.