1 cup farro
3 1/2 cups chicken broth, divided
1 1/2 cups water
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
4 tablespoons butter
2-3 stalks (about 1 cup) celery, chopped
1 yellow onion (about 1 cup), chopped
1 1/2 cups butternut squash, cubed
2 tablespoons fresh sage, slivered
1 tablespoon Italian parsley, chopped
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (10 oz) box stuffing
1 cup dried cherries
Preheat the oven to 350˚F.
Rinse farro with water and drain. Transfer to medium saucepan; add 1 1/2 cups chicken broth and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cook for 25-30 minutes or until farro is tender and broth has absorbed. Add more water and cook longer as needed. Set aside and cool.
Brown sausage in large sauté pan over medium heat. Drain sausage on paper towel lined plate and set aside.
In same sauté pan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until vegetables soften. Add squash, sage, parsley, kosher salt and pepper and cook for an additional 3-4 minutes.
In large bowl, mix farro, cooked sausage, vegetable mixture and stuffing with dried cherries. Pour remaining chicken broth over mixture then toss to coat. Season with more salt and pepper to taste and add more chicken broth if desired.
Place in buttered baking dish and cover with aluminum foil. Bake for 25-30 minutes then remove foil and bake for another 5-10 minutes or until top is lightly browned.