Prep 10 mins
Cook 1 hr
This is low-fat for the holidays.
- 2 cups bulgur wheat
- 4 cups water
- 1 small onion, diced
- 1 stalk celery, diced
- 3⁄4 cup dried apricot
- 1⁄2 cup raisins
- 2 tablespoons chicken bouillon
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon sage
- 3 egg whites
- Bring first 9 ingredients to a boil; cover and remove from heat. Let it sit for 45 minutes until all liquid is absorbed.
- Heat oven to 350°.
- Mix egg whites into wheat mixture. Put in a pan and bake for 1/2 hour.
OMG!!! This was so fantastic, the first time I made it - I was a bad girl and at the WHOLE THING by myself. I couldn't help it. The kitchen smelled so good and this tasted so delish I couldn't stop. I had to make a 2nd & 3rd batch for the family I work for. This one is a keeper!
Anything this healthy that you have to fight a 2 year old for is worth keeping! I chopped the apricots up fairly fine and used less celery (I don't like very much, but it did add some nice flavor) but followed the rest of the recipe to a t. Very nice flavor. Not exactly like regular stuffing. It was thinner to bite then bread stuffing, but similar flavor and a great side dish.
I did not have bulgur wheat but I had cooked red durham wheat which I mashed with a pestal and added the rest of the ingredients. I also diced the dried apricots and soaked them in a little boiling water. Delicious! I will try when I have bulgur wheat. Thanks for posting.