Lemon Barley Stuffing Recipe
By Melissa ClarkTotal Time2¼ hoursRating5(37)NotesRead community notesGrain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.Featured in: A Stuffing Strategy Grandma UnderstoodLearn: Melissa Clark’s Thanksgiving or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:9 cups, enough to stuff a 10- to 12-pound turkeyFor the Barley-mushroom Mixture2tablespoons unsalted butter2leeks, white and light-green part only, finely chopped2cups pearled barley1rosemary sprig1½cups chicken stock1½teaspoo...