Freekeh Stuffing with Rosemary & Sage

  • 1 cup dry Freekeh
  • 6 cups, 1 inch cubes of Rye & White country style bread (3 cups each)
  • 8 ½ cups of chicken, turkey or veggie broth
  • Salt & pepper
  • 1 cup of Wild rice
  • 4 Tbsp. unsalted butter or vegan buttery spread
  • 1 large onion, finely diced
  • 3 ribs of celery, sliced.
  • 4 cups assorted mushrooms of your choice
  • 2 Tbsp. chopped, fresh Sage
  • 2 Tbsp. chopped, fresh Thyme
  • 2 Tbsp. chopped, fresh Parsley


1. Mix 1 cup freekeh with 2 1/2 cups water or broth—bring to a boil, then cover and reduce heat to simmer for about 20-25 minutes, or until tender .

While Freekeh is cooking…

2. Preheat oven to 350°F. Spread bread cubes in a single layer on a large baking sheet. Bake until dry & golden, 15-20 minutes. Set aside for later.

3. In a medium pot, over high heat, bring 4 cups of broth to a rolling boil then add wild rice. Stir well, cover, reduce heat & let simmer for 60 minutes. Stir rice, remove from heat and set aside for later

4. In a skillet, melt butter over medium heat. Cook onion & celery, stirring often until tender, about 8 minutes. Raise heat to medium-high, add mushrooms & cook, stirring often until liquid evaporates, about 6 minutes. Stir in herbs, salt & pepper.

5. In Crock Pot; add cooked Freekeh, wild rice, mushroom & herb mixture, croutons & remaining 2 cups of broth. Stir well, cover & cook on – low setting for 1 ½ to 2 hours.  Stir & serve.  Keep warm in crock pot.

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