Twice-Toasted Farro and Mushroom Dressing

Dressing is a carbohydrate cornerstone of the traditional Thanksgiving meal. Did you know it's only called stuffing if it's cooked inside the turkey? Share that trivia as you pass the dressing recipe around the table this year.

Twice-Toasted Farro and Mushroom Dressing
Photo: Blaine Moats
Hands On Time:
25 mins
Total Time:
2 hrs
10 cups


  • 1 ¼ cup farro

  • 1 pound bread, cut or torn into 3/4-inch pieces (8 to 10 cups)

  • 8 slices thick-cut bacon

  • ½ cup butter

  • 16 ounce cremini mushrooms, quartered

  • 1 large leek, sliced and rinsed

  • 2 stalks celery, sliced

  • 3 cloves garlic, thinly sliced

  • cup coarsely chopped celery leaves (optional)

  • ¼ cup chopped fresh sage

  • 2 tablespoon fresh thyme leaves

  • ½ teaspoon kosher salt

  • ¼ teaspoon crushed red pepper

  • 2 eggs

  • 3 - 4 cup reduced-sodium chicken stock or broth


  1. Preheat oven to 375°F. In a 3- to 4-qt. saucepan bring 3 cups lightly salted water to boiling. Meanwhile, in a large skillet toast farro over medium-high 5 minutes or until toasted and fragrant, stirring frequently. Carefully add farro to boiling water (mixture will bubble). Reduce heat to medium. Cover and simmer 18 to 20 minutes or until just tender but still has a little bite. Drain well; spread on a sheet pan to cool.*

  2. Meanwhile, spread bread in a shallow baking pan. Bake 12 to 15 minutes or until golden brown, stirring once. Let cool. Transfer to an extra-large bowl.*

  3. In a large skillet cook bacon over medium until crisp. Transfer bacon to paper towels to drain, reserving 1/4 cup drippings in skillet. Let cool; crumble bacon. Add butter to skillet with drippings; stir until melted. Remove from heat. Add mushrooms, leek, celery, and garlic to baking pan used to toast bread. Drizzle with 3 Tbsp. butter mixture; toss to coat. Roast 20 minutes or until lightly browned, stirring once.

  4. Return skillet to medium-high and add cooked farro. Cook and stir 5 to 6 minutes or until farro browns a bit more. Remove from heat. Stir in celery leaves (if using), sage, thyme, salt, and crushed red pepper.

  5. Grease a 3-qt. baking dish. Add farro, mushroom mixture, bacon, and the remaining butter mixture to bread in bowl; toss to combine. In a medium bowl lightly beat eggs; stir in 2 cups of the stock. Pour over bread mixture; stir gently. Add enough remaining stock until mixture is moistened but not mushy. Spread in prepared baking dish. Cover with foil.

  6. Bake 20 minutes. Remove foil and bake 20 minutes more or until top is golden brown and internal temperature is 165°F. (To bake alongside the turkey at 325°F, increase covered and uncovered bake times to 30 minutes each. If dressing was prepped and chilled, bake covered 40 minutes; bake uncovered 30 minutes.) If desired, top with additional sage and/or celery leaves. Serves 10.


Farro and bread cubes can be prepped a day ahead. Cover and chill farro. Cover bread and store at room temperature.

Nutrition Facts (per serving)

413 Calories
19g Fat
47g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 413
% Daily Value *
Total Fat 19g 24%
Saturated Fat 9g 45%
Cholesterol 71mg 24%
Sodium 705mg 31%
Total Carbohydrate 47g 17%
Total Sugars 4g
Protein 13g
Vitamin C 3.2mg 16%
Calcium 80mg 6%
Iron 3.7mg 21%
Potassium 395mg 8%
Folate, total 86.9mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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