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.
3 cups water
1 cup uncooked pearled barley
1 tablespoon unsalted butter
2 teaspoons olive oil
1 cup chopped yellow onion
1 cup chopped celery
1/2 cup chopped carrots
2 (4-oz.) pkg. gourmet blend mushrooms
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 cup chopped pecans
1/2 cup dried cherries, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/4 cups unsalted chicken stock
1 large egg, lightly beaten
3 ounces Gruyère cheese, grated (about 3/4 cup)
Calcium 10% DV
Potassium 6% DV
Added sugars 2g
How to Make It
Bring 3 cups water and barley to a boil in a medium saucepan. Reduce heat, and simmer 25 minutes; drain.
Preheat oven to 350°F.
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.
Bake at 350°F for 25 minutes or until liquid is absorbed. Remove pan from oven.
Preheat broiler with oven rack in top position.
Sprinkle cheese over stuffing. Broil 1 minute or until lightly browned. Let stand 10 minutes before serving.
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