Farro Stuffing with Cranberries and Walnuts is a healthy twist on a holiday dinner staple that doesn’t sacrifice any flavor. So, go ahead and eat a big bowl the next day!
Shhh…I’m messing with tradition. Just in case my family reads through this post before Thanksgiving, I want to assure everyone that we will have two kinds of stuffing: the original bread-based version and…
Farro Stuffing with Cranberries and Walnuts
Why two? Well, I (and many others) loooove stuffing (me…more than the main attraction.) We always make double what we need so we can sit down with a big bowl and call it a meal the next day. Let’s face it, stuffing really is a meal in and of itself with all the main food groups covered.
But, all that bread can be overwhelming, even if you opt for the whole wheat kind. So, since I discovered farro, I’m going a whole new route.
I’m a new convert to the ancient grain farro. Yeah. It’s been around a loooong time and I see why it has made a resurgence in popularity. It tastes good! The slightly nutty and chewy texture is perfect for a salad…or in this case stuffing. There are nutritional benefits too including that it’s a good source of protein, fiber and iron.
There are several forms of farro: pearled, semi-pearled and whole. The less-processed the grain, the more health benefits. I used pearled farro (the most processed choice)…and 1/4 cup still boasted 5 grams fiber and 7 grams protein.
Stuff the bird with this beauty or serve it as a side dish. Either way, it’s sure to be a hit.
And, as with so many dishes, farro stuffing actually tastes better the longer it sits and marinates. Good thing too because I plan on sitting down to a big bowl on Black Friday. 🙂
- 1 cup Farro
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup dried cranberries
- 1 Tablespoon fresh thyme leaves
- ¼ teaspoon salt
- 3 Tablespoons apple cider vinegar
- Cook farro according to package directions. Drain and set aside.
- Heat frying pan over medium high heat, add walnuts and toast for about 5 minutes or until lightly fragrant, stirring constantly.
- Remove walnuts from pan and chop. Add walnuts to bowl with cooked farro.
- Add olive oil to pan and swirl to coat.
- Add onion and celery to pan and saute for about 5 minutes or until softened.
- Add cooked onion and celery to bowl with farro and walnuts.
- Stir cranberries, thyme and salt into the farro mixture.
- Toss farro mixture with apple cider vinegar.
- Use stuffing in any recipe that calls for stuffing or serve as a warm or cold side.
This week the Sunday Supper group is sharing lightened-up and healthy recipes that are perfect for the holidays. Be sure to check out the spread below. And, a big thank you to Kathya from Basic N Delicious for hosting this event.
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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