Sausage and Farro Stuffing with Roasted Honeynut Squash

Written By Shayna Solomont

For the Sausage:

  • 1 lb organic ground pork

  • 1 tbsp fennel seeds (toasted, optional)

  • ½ tsp black pepper

  • ¼ tsp paprika

  • ¼ tsp red pepper flakes

  • 1 tsp onion powder

  • 1 clove garlic, grated

  • 1 tbsp Mike’s Hot Honey

For the Stuffing:

  • 3-4 cups cooked farro

  • 2-4 tbsp olive oil

  • 1 yellow onion, diced

  • 2 stalks celery, diced

  • 2 tbsp fresh thyme, chopped

  • 1 tbsp fresh sage, chopped

  • 2 cups chicken or vegetable stock (whatever you have on hand)

  • 1 honeynut squash, roasted and cubed

  • Salt and pepper, to taste

Optional:

  • Croutons (I used sourdough)

Instructions:

  1. Cook the Farro:

    • Cook the farro according to package instructions, seasoning the water with salt and adding bay leaves for extra flavor. Set aside when done.

  2. Make the Sausage:

    • In a bowl, combine the ground pork with fennel seeds, black pepper, paprika, red pepper flakes, onion powder, grated garlic, and Mike’s Hot Honey. Mix well.

    • Heat a little olive oil in a large skillet over medium-high heat. Add the seasoned sausage mixture and cook, breaking it apart with a wooden spoon, until browned and fully cooked (about 6-8 minutes). Remove the sausage from the skillet and set aside.

  3. Cook the Vegetables:

    • In the same skillet, add another tablespoon of olive oil if needed. Add the diced onion, celery, and a pinch of salt. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent (about 5 minutes).

    • Add the fresh thyme and sage to the pan and cook for another minute until fragrant.

  4. Combine Sausage and Vegetables:

    • Return the cooked sausage to the skillet with the onions and celery. Stir to combine.

    • Add about 1 cup of chicken or vegetable stock and bring to a simmer, allowing the flavors to meld (about 2-3 minutes).

  5. Assemble the Stuffing:

    • Preheat the oven to 350°F (175°C). Grease a 10-inch ceramic or glass baking dish.

    • In the baking dish, combine the cooked farro, roasted honeynut squash, and the sausage-vegetable mixture. Add croutons, if using, and mix everything together until well incorporated.

  6. Bake:

    • Pour the remaining stock over the stuffing mixture, cover with foil, and bake for 15-20 minutes. For a crispy top, remove the foil during the last 5 minutes of baking.

    • The stuffing is ready when it's heated through, and the top is golden and slightly crisped.

Tips & Notes:

  • Sausage: Feel free to use store-bought sausage if you’re short on time, though making your own gives it a great custom flavor.

  • Squash: If honeynut squash is unavailable, butternut squash or even pumpkin would make a good substitute.

  • Croutons: If you prefer, you can skip the croutons for a lighter version, or use gluten-free bread to keep it gluten-free.

Shayna Solomont