Farro, orange and pine nut dressing

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 shallots, finely chopped (about Ë™ cup)

2 celery stalks, finely chopped

1 / 4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon plus 1 teaspoon finely chopped fresh sage

2 teaspoons fennel seeds, coarsely chopped

1 dried chile, crumbled

2 cups farro

3 1/ 2 cups homemade or low-sodium storebought turkey or chicken stock

1/ 2 cup dry white wine

Coarse salt and freshly ground pepper

2 navel oranges, peel and pith removed, flesh cut into segments

1/ 4 cup pine nuts, toasted

• Melt butter with the oil in a medium saucepan over medium heat. Add shallots and celery, and cook, stirring often, until soft, about 3 minutes. Add 2 tablespoons parsley, the sage, fennel seeds, and chile, and cook 1 minute.
• Stir in farro, stock, and wine, and bring to a boil. Season with 1 teaspoon salt. Reduce heat to low; cover, and cook until farro is tender and has absorbed the liquid, about 30 minutes.
• When ready to serve, stir in orange segments, pine nuts, and remaining 1/ 4 cup parsley. Season with salt and pepper

SERVES 10 TO 12