Sausage, Apple and Bulgur Stuffing

Getting to the bottom of this dilema

Getting to the bottom of this dilemma

One of the running commentaries between certain families is what type of bread to use in stuffing. Some like white, some like cornbread, and some like a mixture of both. (The correct answer is  one part corn bread to two parts biscuits.) Heck I wouldn’t be surprised if it was a plot of one of the many mundane family comedies on the idiot box right now.

To keep the in-laws from fighting or making you choose a favorite here is a stuffing that has no bread what so ever.

It is also really good in Cornish hens.

Sausage, Apple and Bulgur Stuffing

  • 1/2 cup onion minced
  • 1 rib celery chopped fine
  • 1 bratwurst cut from the casing
  • 1 apple skinned and chopped fine
  • 1 cup Bulgur wheat
  • 2 cups chicken stock
  • 3 tbsp fresh sage chopped fine
  • Salt/pepper
  • 2 tbsp butter

In a 4 quart pan heat butter and saute onion over medium heat until translucent. Add celery and apple and cook until soft. Add sausage and brown, breaking it into small bits. Add sage and bulgur and stir to coat. Add stock, season with salt and pepper and bring to a boil. Cover, turn heat to low and cook until all liquid is absorbed, about 20-30 minutes. Remove from heat and uncover. Place a towel over top and recover. Let stuffing stand for 15 minutes then let it cool to the touch. Fill bird cavity tightly and roast like normal.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Sides and tagged , , . Bookmark the permalink.

12 Responses to Sausage, Apple and Bulgur Stuffing

  1. Ginger says:

    I love your correct answer lol This looks delicious, you are making me very excited for next Thursday with all of these great recipes you’ve been posting!

  2. Bulgur is a great alternative to bread stuffing.

  3. G’day Rufus! interesting stuffing indeed, true!
    I can almost smell the stuffing through the computer too!
    Cheers! Joanne

  4. I think you got the formula mixed up… it’s actually 2 parts cornbread, one part bread… But that’s ok. I am sure it was a typo :)

  5. Eva Taylor says:

    I love the texture of bulgar, this one is truly a winner!

  6. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  7. Ooh, that’s a good use for bulgur wheat! Thanks guys..

  8. Kristy says:

    We did something similar in cornish hens, but without the bulgar. I bet that’s delicous. Although you had me with the cornbread and biscuit mix. Oh wow.

  9. That’s one good-lookin chick and the stuffing combination sounds great!

  10. I have never met many stuffings/dressings that I have not loved in one way or the other. I could care less about the turkey, but give me dressing and sides. Beautiful bird!

  11. Pingback: All Our Thanksgiving Day Recipes in One Place | Rufus' Food and Spirits Guide

  12. Pingback: Chestnut Stuffing | Rufus' Food and Spirits Guide

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