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Barley Stuffing

Serves 4


    Barley Stuffing

    Here, we’re creating a traditional dish with a twist by ditching the boring old bread of typical stuffings and replacing it with the ancient grain barley. It’s still going to provide that familiar density, and it’s a great option for gluten-free diets. This next-level stuffing is plant based, but mushrooms and fennel add a delicious meatiness.


    Freeze those grains

    Did you know that barley freezes well? Make large batches and pop portions into the freezer to add to soups and dishes mid-week for an easy, healthy meal.


    Barley Stuffing


      • 2 cups (500 mL) cooked barley
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 9 oz (250 g) cremini mushrooms, finely chopped (mixed mushrooms would work as well)
      • 1 cup (250 mL) finely chopped carrots
      • 1 cup (250 mL) finely chopped celery
      • 1 large yellow onion, finely chopped
      • 1 Granny Smith apple, cut into 1 cm cubes
      • 1/4 cup (60 mL) water chestnuts, roughly chopped
      • 1 Tbsp (15 mL) fresh rosemary, chopped
      • 1 Tbsp (15 mL) fresh sage, chopped
      • 1 Tbsp (15 mL) fresh thyme, chopped
      • 1/2 tsp (2 mL) fennel seeds, ground in mortar and pestle or spice grinder
      • Salt and pepper, to taste (optional)


      Per serving:

      • calories457
      • protein15 g
      • fat6 g
        • sat. fat1 g
      • carbohydrates 91 g
        • sugars12 g
        • fibre23
      • sodium69 mg



      In advance, prepare 2 cups (500 mL) cooked barley according to package instructions. Set aside or make it a day or two ahead of time and store, covered, in refrigerator.


      In large frying pan on medium-high heat, add olive oil and mushrooms and cook until browned and all moisture is gone, stirring frequently.


      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.


      Place mixture into oven-safe dish with cover. Bake, covered, at 350 F (180 F) for 30 minutes. If you want the top to be crispy, remove cover approximately 5 to 10 minutes earlier.


      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.



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