Bulgur Stuffing Recipes

BULGUR-STUFFED SUMMER VEGETABLES

Steps:

• Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
• Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
• In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
• Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS

Steps:

• In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
• Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
• Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
• In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).

PORK CHOPS WITH BULGUR STUFFING

Steps:

• Heat broiler; set rack 4 inches from heat. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press to remove excess water. Set aside.
• Make stuffing: In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add almonds, scallions, and reserved bulgur and apricots; mix to combine.
• Slice a deep pocket in each pork chop (do not cut all the way through). Fill with stuffing; press to flatten. Place on a broilerproof baking sheet. Rub with oil; season with salt and pepper. Broil until opaque throughout (160 degrees), 12 to 15 minutes. Serve with your favorite chutney, if desired.

BULGUR STUFFING

Steps:

• Melt butter in large skillet. Add onions, coriander and cumin. Cover and cook, stirring occasionally, until onion is translucent, about 10 minutes.
• Add almonds, apricots and raisins. Cook uncovered, stirring occasionally, until almonds are golden. Transfer to a large bowl.
• Add bulgur, cinnamon, cloves, salt and pepper, and mix well. Refrigerate stuffing before using.

MILLET, BULGUR, AND CHESTNUT STUFFING

Steps:

• Cook millet and bulgur separately.
• Heat oil in a large saute pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.
• Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).

BULGUR STUFFING WITH CELERY, APPLES AND SAGE

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.

BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS

Steps:

• Over medium heat, in a dutch oven, heat oil.
• Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
• To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
• Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
• Bring to a simmer.
• Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
• In a small microwave-safe bowl, combine dried cranberries and orange juice.
• Cover with plastic wrap and add a few slits in the plastic wrap for vents.
• Microwave on high for approximately 2 minutes.
• This step can also be done on the stove top.
• In a small saucepan, bring dried cranberries and orange juice to a simmer.
• Remove from microwave or heat and set aside to let cranberries plump.
• In large mixing bowl, add bulgur and discard the bay leaf.
• Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
• Fluff mixture with a fork and serve.
• NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
• Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
• The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
• If using to stuff a turkey, prepare as stated above.
• Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
• Heat remainder separately.