Millet Bulgur And Chestnut Stuffing Recipes

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

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.

BULGUR STUFFING

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.