Bulgur Stuffing With Celery Apples And Sage Food

BULGUR STUFFING WITH CELERY, APPLES AND SAGE

Steps:

• Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
• Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
• Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
• Stir in the stock or water along with the bay leaf and bring to a boil.
• Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
• The bulgur will be tender but chewy.
• Take the bay leaf out.
• Mix in the chopped fresh parsley and season to taste.

APPLE AND SAGE STUFFING

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add celery and next 6 ingredients to drippings in skillet.
• Sauté over medium heat until vegetables are soft, about 5 minutes.
• Discard bay leaf.
• Add mixture to sausage.
• (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish.
• Add bread to sausage mixture.
• Whisk milk, broth, and butter in bowl to blend.
• Mix into stuffing; season stuffing with salt and pepper.
• Mix in eggs; transfer to prepared dish.
• Bake uncovered until cooked through and brown, about 50 minutes.

SAGE AND APPLE STUFFING

Steps:

• Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
• Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

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.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.