Popular Features:
View Cart

Bulgur Stuffing

 
Bulgur Stuffing
default recipe image
photo credit: Ev Thomas
Use this stuffing for chicken or turkey.  Makes enough for a 12lb bird
  • PrepN/A |
  • TotalN/A |
  • Serves6 cups
Print
0
Be the first to rate!0
Email

Ingredients

    • 1/2 cup butter
    • 2 cups uncooked bulgur (cracked wheat)
    • 1 1/2 cup chopped onion
    • 1 1/2 cup chopped celery
    • 1/2 cup chopped flat leaf parsley
    • 2 teaspoons salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon dry sage
    • 1 teaspoon dry marjoram
    • 4 cups water
    • 2 chicken bouillon cubes
    • 1/2 cup pine nuts

Instructions

Melt butter in a large saucepan; add bulgur and cook, stirring occasionally, until brown.  Add celery and onions; cook until vegetables are limp.

Add remaining ingredients except pine nuts.  Bring to a boil and simmer for 15 minutes.  (Add more water if dry).

Cool, stir in nuts.  Stuff turkey or chicken before roasting.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Valentines Day Recipes


  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Vanilla Creme Brulee

    Recipe for an almost traditional Creme Brulée.

  • Citrus Mustard Chicken

    A nice dress-up for this rotisserie chicken. Another summer quickie!

  • Lemon Drop Cocktail

    This Lemon Drop Cocktail is a very popular summer drink in Lake Tahoe at Harvey's famous restaurant. The recipe is made with frozen citron vodka, fresh lemon juice and superfine sugar.

  • Grilled Steak & Hot Sweet Onions

    This recipe for Grilled Steak & Hot Sweet Onions uses Maui, Vidalia, or Texas onions, dry mustard, paprika and black pepper.

  • Chocolate Espresso Pots De Creme

    Chocolate Espresso Pots De Creme are my all-time favorite pots de creme. Instant espresso powder amplifies the depth of the chocolate flavor. Keep portions to 4 ounces or less of this rich dessert. Serve in pot de creme cups or ramekins.