A tasty alternative to traditional bread stuffing using a delicious ancient grain.
|6 cup||Vegetable stock|
|4 strips||Streb’s Hickory Bacon, diced (Optional)|
|2 tsp||Poultry seasoning|
|½ tsp||Rubbed sage|
|Salt & Pepper to taste|
|¼ cup||Dried cranberries|
Bring the farro and vegetable stock to a boil, then add the poultry seasoning and the sage and reduce to a simmer.* While the farro is cooking in a saucepan cook the bacon, onions, and celery until the bacon is cooked and the vegetables are translucent. Once the farro and vegetables are done, fold together with the cranberries, salt and pepper to taste, then plate and serve.
*You may prepare the vegetable stock, farro, and seasoning in a rice cooker, as well.