Bulgar Wheat Cranberry Stuffing

Name: Bulgar Wheat Cranberry Stuffing Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10
Ingredients: 8 slices of wheat bread; 3/4 cup bulgar wheat; 5 cups water; 1 Tbsp vegetable boullion; 2 carrots diced; 1/2 onion diced; 1 large stalk celery chopped; 6 baby portabellas chopped; 1/2 cup pecans crushed; 1/2 cup dried cranberries; 2 tsp chicken seasoning; 1/2 tsp sage

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 10

Ingredients

8 slices of wheat bread3/4 cup bulgar wheat5 cups water1 Tbsp vegetable boullion2 carrots, diced1/2 onion, diced1 large stalk celery, chopped6 baby portabellas, chopped1/2 cup pecans, crushed1/2 cup dried cranberries2 tsp chicken seasoning1/2 tsp sage

Directions

Heat the oven to 350 degrees and lay the slices of bread on the rack to dry. Dissolve bouillion in two cups water. Heat water to boiling and add bulgar wheat. Reduce to low and allow to cook for about 15 minutes with the lid on. Meanwhile, used the remaining water in a separate pan to cook the remaining ingredients, except the bread, just until carrots are tender. Keep an eye on the bread and remove when crunchy but not toasted. When both pots of food are ready, allow to cool for a few minutes, then combine in a bowl with the bread that you chopped up into squares. Salt and pepper to taste and put the lid on. Cook at 350 for a half hour. Serve warm and eat cold the next day. Great on stuffing sandwiches.

Number of Servings: 10

Recipe submitted by SparkPeople user MOON2LUNA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 209.4
Total Fat: 6.5 g
Cholesterol: 0.0 mg
Sodium: 234.0 mg
Total Carbs: 34.2 g
Dietary Fiber: 5.7 g
Protein: 5.7 g

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