Bulgur Stuffing With Brussels Sprouts And Dried Mushrooms Recipes

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).

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.

Steps:

• Soak dried mushrooms in hot water to cover.
• Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
• Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
• Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
• Stir in bulgur and cook over medium heat until bulgur begins to color.
• Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
• To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.

Steps:

• Trim brussels sprouts and quarter, or if very small just cut in half.
• Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Season to taste.
• Add bulgur and stir to coat with the tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes, until water has been absorbed.
• Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Steps:

• Over medium heat, in a dutch oven, heat oil.
• Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
• To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
• Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
• Bring to a simmer.
• Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
• In a small microwave-safe bowl, combine dried cranberries and orange juice.
• Cover with plastic wrap and add a few slits in the plastic wrap for vents.
• Microwave on high for approximately 2 minutes.
• This step can also be done on the stove top.
• In a small saucepan, bring dried cranberries and orange juice to a simmer.
• Remove from microwave or heat and set aside to let cranberries plump.
• In large mixing bowl, add bulgur and discard the bay leaf.
• Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
• Fluff mixture with a fork and serve.
• NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
• Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
• The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
• If using to stuff a turkey, prepare as stated above.
• Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
• Heat remainder separately.