Barley Stuffing
  • 2cups cooked barley
  • 1 Tbsp extra-virgin olive oil
  • 9oz cremini mushroomsfinely chopped (mixed mushrooms would work as well)
  • 1cup finely chopped carrots
  • 1cup finely chopped celery
  • 1 large yellow onionfinely chopped
  • 1cm Granny Smith applecut into 1cubes
  • 1/4cup water chestnutsroughly chopped
  • 1 Tbsp fresh rosemarychopped
  • 1 Tbsp fresh sagechopped
  • 1 Tbsp fresh thymechopped
  • 1/2tsp fennel seedsground in mortar and pestle or spice grinder
  • Salt and pepperto taste (optional)
  1. 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.
  2. In large frying pan on medium-high heat, add olive oil and mushrooms and cook until browned and all moisture is gone, stirring frequently.
  3. 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.
  4. 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.
  5. 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