4 tablespoons olive oil
1 yellow onion, peeled and diced into 1/8-inch cubes
1 pound whole farro grain (or spelt)
4 cups chicken stock
1 fennel bulb, diced into 1/8-inch cubes
1 butternut squash, peeled and diced into 1/8-inch cubes
1 celery root (celeriac), peeled and diced into 1/8-inch cubes
1 stick cold butter
1 bunch sage
2 Pink Lady or other firm apples (not Red Delicious), peeled and diced into 1/8- to 1/4inch cubes
juice of 1 lemon
kosher salt and pepper to taste

Prepare farro: In a heavy-bottomed sauté pan over medium heat, add olive oil and sauté onion until translucent. Add the farro and toast for 45 seconds, stirring constantly. Add chicken stock, lower heat, and simmer until farro is tender and liquid is reduced by half, about 1 hour. (Add water and cook grain longer if necessary.) Spread cooked farro on a baking tray and cool in refrigerator, covered.

Prepare vegetables: In a heavy-bottomed pan or pot, bring water to a boil and blanch (briefly boil) each vegetable just until tender, a few seconds or minutes, depending on the vegetable. Do not combine; they have different cooking times. Put each in ice water, to halt cooking, and drain on paper towels.

Prepare apples: In a heavy-bottomed sauté pan over medium heat, add butter and sage and cook until butter is melted. Add apples and raise heat to high. Sauté until butter is browned but apples are still slightly firm. Add lemon juice, remove pan from heat, and let apples cool. Remove sage, pour off butter, and reserve both. To make stuffing, toss apples with farro and vegetables and season with salt and pepper.


12 semi-boned bobwhite quail
1/2 stick butter, melted
kosher salt and pepper to taste

Preheat oven to 375 degrees. Sandwich quail in several layers of paper towels and allow to dry completely, refrigerated, replacing towels as needed. Loosely fill birds with stuffing and place on a baking rack, breast side up. Brush with melted butter and sprinkle with salt and pepper. Roast for 30 minutes, rotate pan, and cook for another 10 minutes. Birds are done when skin is golden brown and juices run clear. Allow to rest 10 minutes.

To serve, put whole quail on plates and garnish with reserved brown butter and sage. Goes well with mashed potatoes. Serves 6.