Cereal and sausage filling (side dish)

Ingredients:

• 3/4 cup spelt, rinsed
• 3/4 cup rye, washed
• 5 cups lightly salted chicken broth
• 5 sprigs of thyme + 1 tbsp chopped leaves
• 2 bay leaves
• 3/4 cup millet, washed
• 1 large celery root, peeled and cut into 1cm pieces.
• 3 red onions, cut into 1cm pieces.
• 4 sweet potatoes, peeled and cut into 1cm pieces.
• 3 tablespoons extra-virgin olive oil
• 2 tbsp chopped fresh sage
• 4 tbsp unsalted butter, plus extra for greasing the pan
• 450 g raw chicken or turkey sausages, remove casings, crumble the mince
• 1 cup grated whole milk mozzarella (about 110 g)
• 0.5 tbsp. grated parmesan

Preparation:

1. Combine the spelt, rye, 4 cups chicken broth, 2 cups water, thyme sprigs, and bay leaf in a large saucepan. Bring to a boil, then reduce heat and simmer until the grains are almost tender, 20 minutes. Stir in the millet. Cook, stirring occasionally, until some of the millet grains have popped, 15 minutes. Drain through a fine-mesh sieve, discarding the thyme and bay leaf. Transfer the grains to a parchment-lined baking sheet and let cool for 1 hour. Transfer to a large bowl.
2. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). In a large bowl, combine the celery root, red onion, sweet potato, olive oil, sage, 2 teaspoons salt, and a few grinds of freshly ground black pepper. Arrange on 2 rimmed baking sheets. Roast, tossing and rotating the baking sheets halfway through, until the vegetables are golden brown and tender, 40 to 50 minutes.
3. In a large skillet over medium heat, melt 2 tablespoons butter. Add the sausages; cook, breaking up the mince, until browned, 8 to 10 minutes. Stir in the chopped thyme and cook for 1 minute. Add the remaining 1 cup chicken broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
4. Grease a shallow 3-quart baking dish with butter. Combine the meat mixture, roasted vegetables, mozzarella, and Parmesan cheese with the cereal, season with salt and pepper to taste. Transfer to the prepared baking dish and scatter 2 tablespoons of butter over the surface. Bake until golden brown and the filling is heated through, 20-30 minutes.
   
   

   Note

   
   Prepare the filling 2-3 days ahead of serving; cover with foil and refrigerate. Reheat in the oven at 160°C (325°F), covered with foil, until heated through, then drizzle with broth or melted butter if the casserole looks dry. Bake, uncovered, for a few more minutes until crisp.