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Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms

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  • Ready in: 1 total hour
  • Serves: 8
  • Complexity: very easy
Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms


  • 2 1/2 cups boiling water
  • 2 ounces dried porcini mushrooms (makes two cups)
  • 1 ounce dried morel mushrooms (makes 1 cup)
  • 1 cup green onion
  • 1 stick unsalted butter
  • 5 cups chicken broth
  • 1 tablespoon salt
  • 2 1/2 cups bulgur
  • 1 1/2 pounds Brussels sprouts
  • 1 cup packed fresh parsley - chopped


  1. Pour boiling water over the mushrooms and soak 30 minutes. Meanwhile, bring the broth to a simmer. Stir in the bulgur wheat and simmer, uncovered, stirring occasionally, for 8 minutes.

  2. Trim and quarter the brussels sprouts. In a non-stick skillet, melt the butter over moderately high heat. Sauté the brussels sprouts, stirring occasionally, until tender, about 10 minutes.

  3. Remove the mushrooms from the water, squeeze out any excess liquid, while reserving the soaking liquid. Rinse the mushrooms to remove any grit and coarsely chop. Strain the reserved soaking liquid into bowl.

  4. In a large bowl toss together the bulgur mixture, brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and allow it to cool completely.

  5. 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 is 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 fill the bird’s neck and body cavities loosely immediately before roasting. In addition, 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.

  6. For cooking all or part of stuffing outside poultry:
    In a shallow baking dish bake, covered, in a 325 degree oven for 40 minutes

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