Bulgur Stuffing With Celery Apples And Sage

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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)

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Steps

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Heat oil in a medium sized sauce pan , adding the bulgur , onions , celery , and apples.

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Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.

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Add the herbs along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.

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Stir in the stock or water along with the bay leaf and bring to a boil.

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Reduce heat to lowest possible flame , cover and simmer for 15 minutes , until all of the liquid is absorbed.

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The bulgur will be tender but chewy.

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Take the bay leaf out.

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Mix in the chopped fresh parsley and season to taste.

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Ingredients

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olive oil, bulgar wheat, onion, celery, tart apple, garlic cloves, dried sage, dried thyme, marjoram, fat free chicken broth, bay leaf, fresh parsley, fresh sage, salt and pepper