LEMON BARLEY STUFFING
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h15m
Yield 9 cups, enough to stuff a 10- to 12-pound turkey
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
- Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
- Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
- Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 362 milligrams, Sugar 3 grams, TransFat 0 grams
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krishanrajput120 Krishan
[email protected]This stuffing is so flavorful and moist. I will definitely be making it again.
Fahad ulshamsjutta
[email protected]I've never made stuffing before but this recipe was so easy to follow. It turned out great!
amir ashraf
[email protected]This stuffing is the perfect side dish for any roasted meat. It's also great for leftovers.
Lay La
[email protected]I made this stuffing for a dinner party and it was a huge success. Everyone loved it!
G Gaddafi Mghetto
[email protected]This stuffing is really easy to make. I was able to throw it together in about 30 minutes.
Itoya Victory
[email protected]I love the lemon flavor in this stuffing. It's so refreshing and bright.
vqqrl
[email protected]This stuffing is a great way to use up leftover barley. It's also a great way to add some extra flavor to your Thanksgiving dinner.
Kathy Kirk
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser. It's the perfect combination of sweet and savory.
Musa Ndaba
[email protected]This is my new favorite stuffing recipe. It's so easy to make and it always turns out perfectly.
Josue Pena
[email protected]I made this stuffing for a potluck and it was a hit! Everyone raved about how delicious it was.
MICHAEL ORJI
[email protected]This lemon barley stuffing was the perfect side dish for our roasted chicken dinner. It was flavorful and moist, and the barley added a nice chewy texture.