Photo: Jennifer Causey
Active Time
25 Mins
Total Time
1 Hour
Yield
Serves 12 (serving size: 1/2 cup)

This stuffing is full of hearty texture from chewy barley, crunchy pecans, and meaty mushrooms. Tart-sweet dried cherries and nutty Gruyère cheese build even more flavor for a substantial side guests will love. Swap the chicken stock for unsalted vegetable stock or water to make the dish vegetarian. Reheat leftovers with a splash of stock for a slightly looser, though equally delicious, stuffing.

How to Make It

Step 1

Bring 3 cups water and barley to a boil in a medium saucepan. Reduce heat, and simmer 25 minutes; drain.

Step 2

Preheat oven to 350°F.

Step 3

Heat butter and oil in a large skillet over medium-high. Add onion, celery, carrots, and mushrooms; cook 8 minutes. Add garlic, rosemary, and thyme; cook 1 minute. Combine barley, mushroom mixture, pecans, cherries, parsley, salt, and pepper in a large bowl. Stir in stock and egg. Spoon mixture into a 2-quart baking dish coated with cooking spray.

Step 4

Bake at 350°F for 25 minutes or until liquid is absorbed. Remove pan from oven.

Step 5

Preheat broiler with oven rack in top position.

Step 6

Sprinkle cheese over stuffing. Broil 1 minute or until lightly browned. Let stand 10 minutes before serving.

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