Preheat oven to 350°F. Grease a 2-quart casserole dish. Skip this step if stuffing this inside a turkey.

Simmer farro, bay leaf, and poultry broth in a small saucepan with a cover, until the level of the broth is even with the farro. Turn off the heat and cover and allow farro to steam for 20 minutes. Remove and discard bay leaf.

Heat a large sauté pan, lightly coated with evoo, over medium-high heat. In batches, sauté mushrooms, shallots, and celery. Season each batch with salt and pepper, and cook for 7 to 10 minutes, until caramelized. Add garlic and crushed red pepper to the last batch.

Add ground turkey and chicken livers and brown for 5 to 7 minutes, until turkey is thoroughly cooked. Transfer mixture to a large bowl.

Add parsley, sage, thyme, rosemary, egg yolks, and cooked farro to the turkey mixture. Stir to combine, and season with salt and pepper. Moisten with additional poultry broth and port wine if stuffing seems dry. 

Spoon stuffing into the cavity of the turkey before roasting. If you’re not stuffing a turkey, spoon mixture into prepared pan, and bake at 350°F for 30 minutes. Remove from oven, cool slightly before serving.