BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS
Categories Mushroom Side Bake Sauté Thanksgiving High Fiber Stuffing/Dressing Brussels Sprout Bulgur Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 cups
Number Of Ingredients 9
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).
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Noman ali Noman ali
n.a@hotmail.frOverall, I thought this stuffing was good, but not great. I might try a different recipe next time.
Favour Maduabuchi
maduabuchifavour40@aol.comThis is a great vegetarian stuffing option. It's packed with flavor and nutrients.
ZXT FF
f.zxt@yahoo.comI wasn't sure about the combination of bulgur and Brussels sprouts, but it actually worked really well. The stuffing was flavorful and had a nice texture.
KAMI Khokhar
kami_k0@yahoo.comI found that the stuffing was a bit dry. I added some extra broth to the pan and it helped to moisten it up.
MD ARIF ISLAM
mislam@gmail.comThis stuffing is a bit time-consuming to make, but it's worth the effort. It's a delicious and unique dish that will impress your guests.
Sharleen Cassidy
cassidys@gmail.comI'm not a fan of mushrooms, so I omitted them from the recipe. The stuffing was still delicious.
N S Sajib
s_n@yahoo.comThis stuffing is a great way to add some extra fiber and nutrients to your holiday meal.
Athlein
athlein@gmail.comI love the combination of bulgur, Brussels sprouts, and dried mushrooms in this stuffing. It's a unique and flavorful dish.
Koysor Ahmed
ahmedkoysor5@hotmail.comThis stuffing is easy to make and it's a great way to use up leftover vegetables.
Yasmin Altaee
a.yasmin21@yahoo.comI've made this stuffing several times and it's always a crowd-pleaser. It's a great make-ahead dish, too.
Lenganji Mugala
mugalalenganji60@aol.comThis stuffing is a great way to add some extra veggies to your holiday meal.
david Maina
m.david@gmail.comI made this stuffing for a potluck and it was a big hit! Everyone loved the unique flavor and texture.
Smokey Gunja
s_gunja52@aol.comI followed the recipe exactly and it turned out perfectly. The stuffing was moist and flavorful, and the Brussels sprouts and mushrooms were cooked to perfection.
Eric Maloy
e_maloy@yahoo.comThis stuffing is a great way to use up leftover Brussels sprouts. I had a bunch that were starting to wilt, and this recipe was the perfect way to use them up.
Taha Sabir
sabirt1@yahoo.comI'm not a huge fan of Brussels sprouts, but I loved them in this stuffing. They were roasted to perfection and had a slightly caramelized flavor.
Jennasey Montoya
jennaseym@hotmail.co.ukThis stuffing was a hit at our Thanksgiving dinner! The bulgur was fluffy and flavorful, and the Brussels sprouts and dried mushrooms added a nice touch of earthiness. I will definitely be making this again!