(Based on stuffing requirements of a 10lbs (4.5 kg) turkey)
2 cups (500 ml) of cracked freekeh (from Ecoides)
2 ½ cups (625 ml) of well-rinsed and sliced wild or shiitake mushrooms
3 large chopped onions
4-6 chopped garlic cloves
8 pinches of paprika
4-6 pinches of cayenne pepper (optional)
6 pinches of Himalayan natural or kelp flavored salt
6-8 tablespoons (90 to 120 ml) of Coco Natura marinade
6 tablespoons (90 ml) of olive oil
6-9 pinches of provençal herbs, oregano or finely chopped fresh parsley (to taste)
Preparation
Bring 5 cups (1.25 liter) of water to a boil in a large pan.
Add the freekeh, cover the pan and lower heat and cook for app. 25 to 35 minutes.
Place all the oil in a large frying pan and once heated, add the onions and garlic.
Once golden, add the mushrooms and cook lightly for app. 2-3 minutes or until golden.
Add the cooked freekeh, paprika, cayenne, salt, herbs, marinade and mix thoroughly for 1 to 2 minutes then lower heat to minimum and let simmer for approximately 10 more minutes.
If you do not stuff the bird right away, add a little water to the preparation before stuffing.