Best Bulgur Stuffing With Celery Apples And Sage Recipes

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

BULGUR STUFFING

Steps:

• In small saucepan, bring chicken broth and salt to boil; add bulgur.
• Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
• In small skillet, heat olive oil.
• Add vegetables and saute until onion is tender but not brown.
• Add garlic at the last minute or two.
• Stir in cooked bulgur.
• Salt and pepper to taste.

APPLE, SAGE, AND BERRIES STUFFING

Steps:

• Note: If you can't find sage marinated pork, buy ground pork, add about 1 tablesp of sage, and mix together well. Let sit overnight, if possible. If not, let it sit for awhile.
• Preheat oven to 450. Preheat large saute pan on medium heat, then crumble sausage into pan (wash hands),.
• Stir in onions, pepper, celery, and the berry medley. Cook 5-7 minutes, stirring often until browned and vegetables are tender.
• Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
• Stir in apple, broth, and stuffing mix until well blended.
• Coat a 2-quart baking dish with cooking spray. Add stuffing mixture.
• Bake 20-25 minutes or until golden.
• Let stand 5 minutes before serving.

APPLE, ONION & CELERY STUFFING RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Melt 6 Tablespoons butter in a large saucepan over medium heat.
• Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
• Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
• Spray a casserole dish with nonstick cooking spray and fill with stuffing.
• Use the rest of the butter to dot the top of the stuffing.
• Bake for 30-40 minutes, or until golden brown and crispy at the edges.

PORK CHOPS STUFFED WITH APPLES AND SAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
• Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
• Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
• Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
• Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
• Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.