Recipe by justcallmetoni
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)
Top Review by Queenkungfu
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!
- 9.85 ml olive oil
- 236.59 ml medium grain Bulgar wheat
- 1 small onion, chopped
- 2 stalk celery, chopped
- 1 tart apple, chopped (I use Granny Smiths)
- 2 garlic cloves, minced
- 2.46-4.92 ml dried sage
- 2.46 ml dried thyme
- 2.46 ml marjoram
- 414.03 ml fat free chicken broth or 414.03 ml nonfat beef broth or 414.03 ml vegetable broth or 414.03 ml water
- 1 bay leaf
- 14.79 ml fresh parsley, chopped
- 14.79-29.58 ml fresh sage, chopped (optional)
- salt and pepper, to taste
Directions See How It's Made
- 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.