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)
Provided by justcallmetoni
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 99.1, Fat 2.7, SaturatedFat 0.4, Sodium 426.6, Carbohydrate 17.9, Fiber 4, Sugar 6.1, Protein 2.5
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