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
- 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.