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)
- 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
- Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- Stir in the stock or water along with the bay leaf and bring to a boil.
- Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- The bulgur will be tender but chewy.
- Take the bay leaf out.
- Mix in the chopped fresh parsley and season to taste.
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!
I liked this very much. It was also good cold as a salad with the addition of some chopped tomatoes and cucumber. Thank you.
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.