From Our Kitchen: Forest Farro Stuffing with Fennel, Wild Mushrooms and Sage - Spafinder

Ingredients

• 2 tbsp olive oil, divided
• 3 cups stock (any kind you have on hand)
• 1 ½ cups uncooked farro
• 1 bay leaf
• 1 ¼ cups diced fennel bulb (about 1 medium-large bulb)
• 2 ½ cups diced onion
• 1 tbsp salt*
• ½ tbsp freshly ground pepper
• 2 ½ cups sliced chanterelle or cremini mushrooms
• ½ cup diced carrots
• 1 tbsp fresh thyme
• 1 tbsp fresh sage
• ½ cup dry wine (red or white)
• 1 tbsp parsley
• 2 tbsp almond slivers