1/2 Photos of Bulgur Stuffing With Celery, Apples and Sage
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)
My Private Note
Units: US | Metric
- 2 teaspoons olive oil
- 1 cup medium grain Bulgar wheat
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 tart apple, chopped (I use Granny Smiths)
- 2 garlic cloves, minced
- 1/2-1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon marjoram
- 1 3/4 cups fat free chicken broth or 1 3/4 cups nonfat beef broth or 1 3/4 cups vegetable broth or 1 3/4 cups water
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 -2 tablespoon fresh sage, chopped (optional)
- salt and pepper, to taste
- 1Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- 2Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- 3Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- 4Stir in the stock or water along with the bay leaf and bring to a boil.
- 5Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- 6The bulgur will be tender but chewy.
- 7Take the bay leaf out.
- 8Mix in the chopped fresh parsley and season to taste.
Browse Our Top Grains Recipes
Nutritional Facts for Bulgur Stuffing With Celery, Apples and Sage
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 99.0
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 426.6 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 3.9 g
- Sugars 6.0 g
- Protein 2.5 g