Bulgar Wheat and Fruit Stuffing

1 1/4 cup bulgar wheat 1/2 cup apple juice 1/4 cup dried apples 10 dried apricots 1/4 cup raisins 1 8−ounce package seasoned bread stuffing 1/4 cup toasted pine nuts or pecans 1/2 to 3/4 cups fat−free and low sodium chicken broth Salt and pepper for seasoning Bring 2 quarts of salted water to a boil. Add the bulgar wheat, bring back to a boil. Lower heat just enough so that the pot doesn't spill over and cook for 15 minutes. While the bulgar is cooking, pour the apple juice into a micro−safe measuring cup. Chop the apples and apricots. Add the apples, apricots and raisins to the apple juice stirring to combine. Microwave at full power for 1 minute and set aside. Drain the bulgar wheat and return to the pot. Stir in the bread stuffing, apples, apricots, raisins and pine nuts. Stir in just enough chicken broth to moisten the bread. Season to taste with salt and pepper. Heat in the microwave for 3−4 minutes. The stuffing can be made 2 days ahead and stored in the refrigerator. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Thanksgiving Recipes: Cornbread and Sausage Stuffing | Submitted By: Barbara

1 (12 ounce) package corn bread mix1 pound sausage, cooked and drained1 tablespoon butter3/4 cup chopped onion3 stalks celery, chopped1 teaspoon dried thyme2 teaspoons ground sage1 teaspoon garlic powder1 teaspoon salt1/4 teaspoon ground black pepper1 cup vegetable brothOne to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C). Amount Per Serving  Calories: 141 | Total Fat: 9.5g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Cornbread and Sausage Stuffing

Servings Per Recipe: 24

Amount Per Serving

Calories: 141

Total Fat: 9.5gCholesterol: 14mgSodium: 467mgTotal Carbs: 10.4g    Dietary Fiber: 0.3gProtein: 3.5g VIEW DETAILED NUTRITION
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