Bulgur Stuffing With Celery, Apples And Sage

Total Time: 30 mins Preparation Time: 8 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 cup medium grain bulgar wheat
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 tart apple, chopped (i use granny smiths)
• 2 garlic cloves, minced
• 1/2-1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon marjoram
• 1 3/4 cups fat free chicken broth or 1 3/4 cups nonfat beef broth or 1 3/4 cups vegetable broth or 1 3/4 cups water
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped
• 1 -2 tablespoon fresh sage, chopped (optional)
• salt and pepper, to taste

Recipe

• 1 heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
• 2 cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
• 3 add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
• 4 stir in the stock or water along with the bay leaf and bring to a boil.
• 5 reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
• 6 the bulgur will be tender but chewy.
• 7 take the bay leaf out.
• 8 mix in the chopped fresh parsley and season to taste.