Ingredients
3 tablespoons extra-virgin olive oil
10 ounces sweet Italian sausages, casings removed, meat crumbled
1 fennel bulb, cut into 1/2-inch cubes, plus 1/4 cup chopped fronds
1 large onion, cut into 1/2-inch pieces
2 garlic cloves, crushed
1/2 cup dry white wine
2 1/2 cups farro
10 ounces Tuscan kale, ribs discarded and leaves thinly sliced crosswise (11 cups)
1 3/4 cups homemade or low-sodium store-bought chicken stock
Narrow strips of zest from 1 large lemon
2 tablespoons chopped fresh rosemary
Coarse salt and freshly ground pepper
Preparation
Heat 1 tablespoon oil in a medium heavy-bottomed pot over medium-high heat until hot but not smoking. Add sausage; cook, breaking up meat with a wooden spoon, until deep golden brown, about 7 minutes. Remove meat; set aside.
Add 1 tablespoon oil, the fennel, onion, and garlic to pot. Reduce heat to medium; cook, stirring, until fennel and onion are softened, about 5 minutes. Add wine; cook until reduced by half.
Stir in 2 cups water, the farro, kale, stock, zest, 2 tablespoons fronds, 1 tablespoon each rosemary and oil, and 2 teaspoons salt. Bring to a boil over medium-high heat. Reduce heat; simmer until farro is tender, 15 minutes. Stir in sausage, 1 tablespoon rosemary, and 2 tablespoons fronds. Season with salt and pepper.
Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.
