My mother never made Thanksgiving stuffing. She called her version “filling,” which had more or less the same ingredients as basic bread stuffing, but substituted barley shaped egg noodle pasta for the bread.
That recipe is still one of my go-tos, except that I have made one important change recently. Instead of using the pasta, I make it with sorghum.
I discovered sorghum grain last summer at the Fancy Food Show. Although I was familiar with sorghum syrup, I hadn’t realized the grain itself was available and so was intrigued when I saw the Wondergrain booth where there were pots of cooked sorghum for tasting.
Of course I tasted.
I loved it and ever since have been working with sorghum grain to make all sorts of comforting cold-weather casseroles (and also some refreshing summer salads).
I will be serving Sorghum Filling for Thanksgiving because the grain has so many benefits. I will never go back to the pasta version.
Wondergrain sorghum is:
a good source of fiber and iron
It’s also pleasurably chewy and tasty. A fabulous pasta substitute.
Wondergrain — who did NOT pay me to write this post — sells both whole grain and pearled sorghum. Their website offers some good looking recipes plus a video on how to cook the grain. The product does not have wide distribution yet, but I hope it soon will. Meantime, if you don’t live near one of the retail shops listed in their store locator, you can order online at http://www.wondergrain.com/shop/.
- 1 cup sorghum grain, whole grain or pearled
- vegetable stock and/or water
- 5 tablespoons olive oil or vegetable oil
- 2 medium onions, sliced
- 3 stalks celery, sliced
- 10-12 ounces mushrooms, sliced
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
Cook the sorghum with stock or water according to the instructions on the package (pearled sorghum will take 35-40 minutes, whole grain sorghum will take 45-55 minutes). Set the cooked sorghum aside. Preheat the oven to 375 degrees. Heat 3 tablespoons of the vegetable oil in a sauté pan over medium heat. Add the onions and celery and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until softened. Spoon the vegetables and any cooking fluids into the pan with the sorghum. Stir to distribute the ingredients evenly. Stir in the eggs, parsley, remaining 2 tablespoons vegetable oil and salt and pepper. Spoon the ingredients into a baking dish. Bake for 30-35 minutes or until the top is golden brown and crispy.
Makes 6-8 servings