Bulgur Stuffing With Celery Apples And Sage Recipes

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APPLE SAGE STUFFING



Apple Sage Stuffing image

Make and share this Apple Sage Stuffing recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

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 WITH CELERY, APPLES AND SAGE



Bulgur Stuffing With Celery, Apples and Sage image

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

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 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

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

PORK CHOPS STUFFED WITH APPLES AND SAGE



Pork Chops Stuffed With Apples and Sage image

To compliment this dish, serve it with light side dishes such as Recipe #251321, and Recipe #260696, and topped with some decorative fresh parsley. Your kitchen will be filled with aromatics all day! A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1/2 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup granny smith apple, finely chopped
1/2 cup mushroom, finely chopped
1 1/2 cups herb stuffing mix (Pepperidge Farm)
14 ounces chicken broth
5 fresh sage leaves, finely chopped (or 1/2 tsp rubbed sage)
6 tablespoons fresh parsley, finely chopped, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 pork chops, 2-inch thick bone-in center-cut
1/4 cup olive oil, divided

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.

APPLE, ONION & CELERY STUFFING RECIPE



Apple, Onion & Celery Stuffing Recipe image

The apples, celery and onion in this stuffing make it absolutely delicious!

Provided by Elyse Ellis

Categories     Side Dish

Time 55m

Number Of Ingredients 9

1 stick butter (divided)
6 ribs of celery (diced)
1 large onion (diced)
2 large apples ((I used Honeycrisp), unpeeled and diced)
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
salt and pepper, to taste
2 teaspoons poultry seasoning
4 cups chicken stock

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.

Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

BULGUR STUFFING



Bulgur Stuffing image

Very nice alternative to rice. If you're looking for a healthy alternative to dressing, this dish has the flavors of stuffing - without the fat.

Provided by Juenessa

Categories     Low Protein

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup chicken broth
1 dash salt
3 2/3 tablespoons bulgur
2/3 teaspoon extra virgin olive oil
1/4 cup chopped fresh mushrooms
3 tablespoons chopped celery
1 tablespoon chopped onion
1 garlic clove
salt
pepper

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.

Nutrition Facts : Calories 94.1, Fat 2.5, SaturatedFat 0.5, Sodium 471.7, Carbohydrate 14, Fiber 3.2, Sugar 1, Protein 4.8

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