Here, we’re creating a traditional dish with a twist by ditching the boring old bread of typical stuffings and replacing it with the ancient grain barley, which provides a familiar density. This next-level stuffing is plant based, but mushrooms and fennel add a delicious meatiness.
Barley Stuffing
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Ingredients
- 2 cups cooked barley
- 1 Tbsp extra-virgin olive oil
- 9 oz cremini mushrooms finely chopped (mixed mushrooms would work as well)
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 large yellow onion finely chopped
- 1 cm Granny Smith apple cut into 1cubes
- 1/4 cup water chestnuts roughly chopped
- 1 Tbsp fresh rosemary chopped
- 1 Tbsp fresh sage chopped
- 1 Tbsp fresh thyme chopped
- 1/2 tsp fennel seeds ground in mortar and pestle or spice grinder
- Salt and pepper to taste (optional)
Instructions
- In advance, prepare 2 cups cooked barley according to package instructions. Set aside or make a day or two ahead and store, covered, in refrigerator.
- In large frying pan on medium-high heat, add olive oil and mushrooms and cook until browned and all moisture is gone, stirring frequently.
- To frying pan with mushrooms, add carrots, celery, and onion; sauté until soft but not browned, about 5 minutes. Add apple cubes and water chestnuts along with herbs and spices, and sauté until apples are soft, about 5 minutes. Add in cooked barley and stir to combine.
- Place mixture into oven-safe dish with cover. Bake, covered, at 350 F for 30 minutes. If you want the top to be crispy, remove cover approximately 5 to 10 minutes earlier.
- To save time on Thanksgiving Day, make this up to 2 days ahead and store in fridge before roasting. On the day of your dinner, let stand for 30 minutes before roasting until crispy and warmed through.
Recipe Notes
Per serving: 457 calories; 15 g protein; 6 g fat (1 g sat. fat); 91 g carbohydrates (12 g sugars, 23 g fiber); 69 mg sodium
