We took traditional holiday stuffing and gave it a whole-grain twist that’s delicious for Thanksgiving or Christmas dinner or any occasion.
Fun fact: Bulgur is a whole grain with a nutty flavor that’s similar in texture as brown rice or quinoa; in fact, you can sub in bulgur for any recipe that calls for a whole grain.
Bulgur Fruit Stuffing
- 1 Tbsp. olive oil
- 2 medium leeks, chopped
- 2 medium carrots, grated
- 1 tsp. dried thyme
- 1 tsp. dried ground sage
- 3 medium apples, peeled, chopped
- ½ cup currants
- 2 cups low-sodium organic chicken broth
- ½ cup dry bulgur
- sea salt and ground black pepper (to taste; optional)
Heat oil in a 2-quart saucepan over medium-high heat.
Add leeks and carrots; cook, stirring frequently, for 4 to 5 minutes, or until leeks are soft.
Add thyme and sage; cook, stirring frequently, for 1 to 2 minutes.
Add apples, currants, and broth. Gradually add bulgur, stirring constantly. Bring to a boil. Reduce heat to low; gently boil, covered, for 23 to 25 minutes.
Season with salt and pepper if desired.
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