Bulgur Stuffing With Celery, Apples and Sage

Total Time
30mins
Prep 8 mins
Cook 22 mins

A nice alternative to a traditional bread-based stuffing. This stuffing requires no baking and can be on your table in 30 minutes. The original recipe comes from a 1991 issue of Eating Well magazine and has been modified to suit my own personal preferences. For example, I prefer a full teaspoon of sage. You should feel free to do the same by adding or subtracting spices to suit you. (WW Core)

Ingredients Nutrition

Directions

  1. Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
  2. Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
  3. Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
  4. Stir in the stock or water along with the bay leaf and bring to a boil.
  5. Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
  6. The bulgur will be tender but chewy.
  7. Take the bay leaf out.
  8. Mix in the chopped fresh parsley and season to taste.
Most Helpful

5 5

This was really good. The only thing I changed was to use poultry seasoning in place of the herbs because that was all I had and put some morning star sausage crumbles at the end of cooking. Thanks for posting!

4 5

I liked this very much. It was also good cold as a salad with the addition of some chopped tomatoes and cucumber. Thank you.

5 5

This was fantastic! I've come to the realization that I really like bulgar. If you have never had bulgar, it is like brown rice only nuttier and chewier. This is a very good recipe with lots of flavor and texture. I did not have marjoram. I used chicken broth and sprinkled almonds over the finished dish. Really delicious and a nice change from rice.

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